INGREDIENTSFOR BASE:
3/4 cup all-purpose flour
1/2 cup dark chocolate
3/4 cup butter
1/2 tsp baking powder
1 cup powdered sugar
2 tbsp cocoa powder
3 eggs
For Coconut Layer
2 cups desiccated coconut powder
1 tin of condensed milk
For top layer (Ganache)
1 cup dark chocolate
1/2 cup fresh cream (I used Amul fresh cream)
METHOD
Sift flour, baking powder and cocoa powder. Keep aside.
Chop dark chocolate, add butter and melt in microwave or double boiler making sure chocolate melts completely.
Let it come down to room temperature. Add eggs one at a time whisking continuously. Add sifted flour and cocoa powder mix and powdered sugar. Mix well.
The batter will little liquidy but thick. Grease a square pan with butter. Transfer this in greased pan. Bake it at 180 degree Celsius for 35-40 minutes or till the skewer comes out to be clean.
Let cake cool down completely.
For Coconut Layer
In a bowl, mix together coconut powder and condensed milk. Make sure it has a thick consistency. Spread it well all over the cool cake.
For Last Layer (Ganache)
Heat cream, don't bring to boil. Add chopped dark chocolate. Mix well. If chocolate is not melted completely, micro till chocolate melts. Your ganache is ready. Stir well making sure no lumps are formed. Spread this on coconut layer.
Cover the dish with cling film and keep in fridge for not more than 30 minutes. Slice according to the desired shape and serve.
Notes:
1. I used spring baking tray so that it can be taken out smoothly and perfectly.
2. Don't add egg in hot melted dark chocolate or it will become crumbly. Let chocolate come down to room temperature.
