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Coconut and Chocolate Macaroon Cake

If you like Bounty bars, you’ll definitely like this cake. It’s a macaroon cake, made of 2 coconut macaroon shells, filled with dark chocolate cream and white chocolate and coconut whipped ganache. It’s gluten free which makes it the perfect cake for Passover.

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Coconut and Chocolate Macaroon Cake

Photo: Natalie Levin



5 from 1 vote
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Coconut and Chocolate Macaroon Cake

Servings 22 cm round cake
Author נטלי

Ingredients

For coconut macaroon shell base:

  • 200 grams sugar powder
  • 130 grams almond meal
  • 2 tsp. instant coffee powder
  • 100 grams egg whites
  • Pinch of salt
  • 40 grams sugar
  • 50 grams ground coconut

For dark chocolate cream:

  • 200 grams dark chocolate
  • 375 ml. heavy cream

For white chocolate and coconut cream:

  • 50 grams white chocolate
  • 125 ml. heavy cream
  • Pinch of salt
  • A little coconut extract to taste
  • 2 tbsp. cream stabilizer or instant vanilla pudding mix

Decoration:

  • Dark chocolate curls
  • White chocolate discs
  • Whipped cream

Instructions

Macaroons base:

  1. Blend icing sugar and almond meal to a fine powder.
  2. Sift the mixture into a large bowl. It is important to sift carefully and not to leave large blocks of the mixture. If little chunks of almonds remain - do not put them into the mix.
  3. Put egg whites and salt in the bowl of a mixer with a whipping-hook and blend at high speed until the mixture foams and white meringue begins to form.
  4. Add sugar and continue beating until a glossy and thick meringue forms.
  5. Add ground powders to the bowl of meringue and begin to "knock down" the mixture by folding in with a spatula. In the first moments stir slightly aggressively, and then go into a gentle fold until the mixture is uniform and stable, but not liquefied.
  6. Transfer the mixture to a piping bag with a round piping tip and pipe out two 24 cm diameter circles on a baking sheet or silicon mat. The circles should be more or less identical in size.
  7. Sprinkle some ground coconut on top of the macaroon shells.
  8. Leave the macaroons for an hour at room temperature (before baking) in order to dry a little and create a thin layer.
  9. Preheat oven to 150c degrees.
  10. Bake macaroons for 15-20 minutes, until golden and risen.
  11. Cool completely before touching the macaroons. It can be separated from the sheet once completely cooled.

Chocolate cream:

  1. Chop the chocolate and place in a bowl.
  2. In a small pot heat the cream to simmering point.
  3. Pour the hot cream over the chocolate, wait a minute, and beat until uniform and shiny chocolate ganache if formed.
  4. Transfer the ganache in a closed container and refrigerate for 4-5 hours at least, until it is completely cold.
  5. Transfer the cold ganache into a mixer bowl and beat at high speed until creamy and stable.
  6. Transfer the ganache into a piping bag fitted with 2 cm serrated piping tip.
  7. Flip one of the macaroon shells on a serving plate and drizzle mounds of chocolate cream on top.

White chocolate and coconut cream:

  1. Chop the chocolate and place in a bowl.
  2. In a small pot heat the cream and salt to simmering point.
  3. Pour the hot cream over the chocolate, wait a minute, and beat well until uniform and thin ganache is formed. Add coconut extract to taste and mix well.
  4. Cool the ganache for 3-4 hours at least, or until it is completely cold.
  5. Transfer the ganache into a mixer bowl, add stabilizer and whip at high speed until creamy, smooth and set.
  6. Transfer the cream into a piping bag fitted with 1 cm serrated piping tip and drizzle small mounds at the center of the macaroon.
  7. Place the second macaroon shell on top and press down a little.
  8. Pipe small mounds of whipped cream on top of the cake and decorate with white chocolate disks and dark chocolate curls.

Recipe Notes

  • This macaroon cake is at its best a day or two after preparation, but you can keep it in a closed container in the refrigerator up to 4 days.
  • It is recommended to use dark chocolate with 60% cocoa solids, at least.
Coconut and Chocolate Macaroon Cake

Photo: Natalie Levin

תוכן קולינרי ישראלי איכותי
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