Chocolate cake topped with creamy coconut and nuts

Chocolate cake topped with creamy coconut and nuts

This is a light and moist chocolate cake topped with creamy coconut plus nuts.  You can use any nuts of your choice.

Ingredients

For cake

·         Dark, bitter chocolate- 50 g

·         Water-1/4 cup

·         All-purpose flour-1cup

·         Baking soda -1/2 tsp.

·         Butter softened- 100 g

·         Granulated sugar-1 cup

·         Vanilla essence-1/2 tsp.

·         Curd -1/2 cup

·         Egg whites -2

For topping

·         Evaporated milk- 175 ml

·         Granulated sugar-3/4 cup

·         Butter-1/3 cup

·         Egg yolks-2

·         Vanilla essence -1 tsp.

·         Fresh grated coconut- 100g

·         Chopped nuts-3/4 cup

Method

• Preheat oven at 180 degree Celsius and grease an eight-inch square pan and line it with parchment paper and grease that too.
• In a microwavable bowl take chocolate and water.  Microwave it for 1 minute or until melted (take it out after 30 seconds and continue the process).
• In a large bowl cream sugar and butter until fluffy. Add egg yolks one at a time beating it after each addition.
• Mix melted chocolate and vanilla. Add flour and curd little by little alternately and mix it well.
• In a separate bowl beat the egg whites until soft peaks form.
• Fold it gently to the cake mixture and pour it evenly in the greased cake pan.
• Bake it for 30 minutes, until a tooth pick inserted in the center of the cake comes out clean.