Cocostar Cake (Brownie Based)

Hello Dear Friends,

I prepared long ago Homemade Cocostar remember my recipe? Here is a recipe that is just as beautiful, but even more delicious, Cocostar Pasta. The base is dense and consists of chocolate brownie :) Thus, it is separated from simple cakes or sponge cake once more.

I don't like too intense bitter taste. That's why I used milk chocolate for the cake. Now, instead of molded couverture chocolates, I use money chocolates, which eliminates the work of cutting and chopping, and allows you to save incredible time. You can buy coin chocolates in pastry shops and online.

Since I wanted it to look more elegant and add 1 more tone to the cake, I used dark couverture on the top coating. I kept it in the freezer for a while because I wanted the cake to be easily covered and the intermediate mortar to be a little firmer. Thus, in the melting chocolate, it both froze quickly and was not crushed while smoothing it with a spatula.

The most important thing you need to pay attention to for the final touch of the chocolate, namely the top coating, is to be fast. The chocolate poured on the cold dessert freezes very quickly. Therefore, have everything ready for the spatula, knife or whatever you are going to use for scraping. Spread quickly so that no mounds form on it.

This recipe is enough for 8-10 people. I used a 23 cm circle mold. In order to cover the bottom and sides of the mold, I first put aluminum foil on the tray, put greaseproof paper on top of it, and after I placed the mold, I folded the edges.

I have given the measurements especially in grams, that is, use the liquids by weighing them. Do not bother with containers for ml calculation.

Love…

Ingredients for Cocostar Cake (Brownie-Based) Recipe

For the cake:

• 100 g butter
• 100 g couverture chocolate (milk couverture)
• 100 gr granulated sugar
• 100 g flour
• 10 g cocoa
• 3 pieces of eggs

For the coconut filling:

• 150 g milk cream (box cream)
• 200 g milk
• 125 gr Coconut Grated
• 100 g powdered sugar
• 1 pack of powdered whipped cream

For Top:

• 100 g dark chocolate

How to Make Cocostar Pasta (Brownie-Based) Recipe?

1. Melt the butter and dark chocolate in the microwave.
2. Add granulated sugar to the melted chocolate and mix.
3. Add the eggs on top and continue mixing until the mixture has a homogeneous consistency.
4. Sift the flour and cocoa and add. Mix with a spatula until there are no lumps.
5. When the dough is completely mixed, pour it into the ring mold. Bake at 170 degrees for about 20 minutes. (It will rise but will deflate when you take it out of the oven) Let the baked cake rest until it reaches room temperature.
6. Remove the sides of the cake, which has come to room temperature, from the mold with the help of a knife, but let it remain in the mold. (Take it to the plate you will serve with the mold)
7. Take all the ingredients for the coconut filling in a deep mixing bowl. Beat with a mixer until it thickens and comes together.
8. Spread the mortar you prepared on the cake in the mold and smooth it out. Take the cake tin carefully and once again straighten the edges, put it in the freezer and let it rest for about 20 minutes.
9. Melt 100 g of chocolate in the microwave. Pour it on top of the cake you took out of the freezer and spread it quickly with the help of a spatula. Serve garnished with grated coconut, if desired.