Coconut brownies for your Valentine
Valentine's Day hasn't really caught off in Estonia, unless you count the piles of red boxes of chocolate in supermarkets. I'm with Molly here - I prefer romance in small quantities, on a daily basis, if possible :) However, I'm also a chocoholic, so any excuse for eating chocolate is good for me. The imminent arrival of Valentine's day was a good excuse to bake a chocolate cake last weekend. I chose a recipe for chocolate brownies from an Australian booklet, Sweet & Simple: Chocolate (Australian Women's Weekly)
. I had to bake mine in a round cake tin, as I hadn't got a square one at the time (does that mean I cannot call these 'brownies' any more??). And as I wanted my coconut brownies to be really coconutty, I doubled the amount of coconut. A good idea, if I may say so myself - the resulting brownies scored high both on chocolate and coconut scale..
We had couple of slices left - simply because we made several cakes last weekend. As for leftovers, K. crumbled some into a bowl, covered with cinnamon-scented warm cherry compote and whipped cream for a simple trifle-like pudding. Also lovely..
Coconut brownies (or a simple coconut & chocolate cake)
(Kookose-šokolaadikook)
Adapted from Sweet & Simple: Chocolate (Australian Women's Weekly)
Serves 8
80 grams butter
100 grams dark chocolate (I used 72%)
300 grams soft brown sugar
180 ml water
75 grams plain flour
25 grams unsweetened cocoa powder (about 4 Tbsp)
100 grams grated coconuts
2 medium eggs, slightly whisked
Butter a 24 cm rectangular dish, line with parchment paper.
Mix butter, chocolate, sugar and water in a medium sized saucepan and heat on a medium flame until the chocolate and butter have melted and the mixture has sort of uniform consistency.
Sift flour and cocoa powder into a large bowl, whisk in the eggs and stir in the chocolate mixture. Finally, fold in the grated coconut.
Bake at 160 Celsius for about an hour, until the cake is set.
Let it cool in the dish, then cut into small squares (or slices).
Sprinkle with icing sugar and garnish with pretty coconut slices.
Valentine's Day hasn't really caught off in Estonia, unless you count the piles of red boxes of chocolate in supermarkets. I'm with Molly here - I prefer romance in small quantities, on a daily basis, if possible :) However, I'm also a chocoholic, so any excuse for eating chocolate is good for me. The imminent arrival of Valentine's day was a good excuse to bake a chocolate cake last weekend. I chose a recipe for chocolate brownies from an Australian booklet, Sweet & Simple: Chocolate (Australian Women's Weekly)
. I had to bake mine in a round cake tin, as I hadn't got a square one at the time (does that mean I cannot call these 'brownies' any more??). And as I wanted my coconut brownies to be really coconutty, I doubled the amount of coconut. A good idea, if I may say so myself - the resulting brownies scored high both on chocolate and coconut scale..We had couple of slices left - simply because we made several cakes last weekend. As for leftovers, K. crumbled some into a bowl, covered with cinnamon-scented warm cherry compote and whipped cream for a simple trifle-like pudding. Also lovely..
Coconut brownies (or a simple coconut & chocolate cake)
(Kookose-šokolaadikook)
Adapted from Sweet & Simple: Chocolate (Australian Women's Weekly)
Serves 8
80 grams butter
100 grams dark chocolate (I used 72%)
300 grams soft brown sugar
180 ml water
75 grams plain flour
25 grams unsweetened cocoa powder (about 4 Tbsp)
100 grams grated coconuts
2 medium eggs, slightly whisked
Butter a 24 cm rectangular dish, line with parchment paper.
Mix butter, chocolate, sugar and water in a medium sized saucepan and heat on a medium flame until the chocolate and butter have melted and the mixture has sort of uniform consistency.
Sift flour and cocoa powder into a large bowl, whisk in the eggs and stir in the chocolate mixture. Finally, fold in the grated coconut.
Bake at 160 Celsius for about an hour, until the cake is set.
Let it cool in the dish, then cut into small squares (or slices).
Sprinkle with icing sugar and garnish with pretty coconut slices.
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