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Flourless Coconut and Chocolate Cake

I ate one of these delightfully delicious little cakes in London not long ago, at Yotam Ottolenghi’s restaurant in the Spitalfields neighborhood. I was so glad to see he had included the recipe in his latest cookbook “Sweet,” and set about to make them a couple of weeks ago.

The recipe calls for them to be cooked in either a loaf pan or a round springform pan, but I wanted to make them in individual pans, since I remembered eating one in a small rectangular shape in London. I owned small rectangular pans, but opted to bake them in a pan that is traditionally used for Yorkshire puddings. After filling six of the cylindrical pans, there was a little more batter left over, so I used one of the little rectangular pans.

The cylindrical shape worked out beautifully, while the rectangular one didn’t release properly (I forgot to dust the pan with flour after buttering it and some of the cake stuck to the pan).

Either way, they were delicious, especially smeared with the chocolate “water” ganache. I had to toss out the ganache the first time I made it, since, in my experience, the recipe doesn’t have enough liquid. I made it a second time adding more water, and it was perfect.

Ottolenghi’s restaurants (there are several in various neighborhoods) sell the cakes with coconut shavings as decorations.

But since I had a bit of gold leaf in the cupboard, I chose that instead. This recipe makes an elegant dessert for company, but is rather quick and easy to prepare for everyday family meals too

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Flourless Coconut and Chocolate Cake
 
Author:
 
Ingredients
  • For the Cake:
  • ¾ cup plus 2 T. butter/200 grams unsalted butter, at room temperature, plus extra for greasing
  • 1¼ cups/250 grams granulated sugar
  • ⅔ cup/60 grams finely shredded coconut (note: I put the coconut and the sugar in the food processor to ensure that the coconut was finely shredded.)
  • ¼ teaspoon salt
  • 4 large eggs
  • 1⅔ cup/180 grams almond meal
  • For the Water Ganache:
  • 2 oz./55 grams dark chocolate, roughly chopped into ½ inch pieces
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon light corn syrup
  • 3 Tablespoons water (note - You'll need more. I tripled this amount.)
  • scraped seeds of ¼ vanilla pod
  • 1½ Tablespoons unsalted butter, at room temperature, cut into ¾ inch cubes
Instructions
  1. Preheat oven to 350 degrees F. (180 degrees C.)
  2. Grease (and flour) six or seven small individual pans, or a standard 8½ " x 4½" /900 gram loaf pan or a 9 inch/23 cm round sprinform pan. Set aside.
  3. Put the sugar and coconut in a food processor and pulse until coconut is finely grated.
  4. Place the butter, sugar, coconut, vanilla seeds and salt in an electric mixer with the paddle attachment in place.
  5. Beat on medium high speed, until pale and fluffy, about three minutes.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Turn the speed to low, add the almond meal and mix until just combined.
  8. Scrape the mixture into the pan and bake for 40 minutes (maybe 30 to 35 in the small pans) or 50 minutes if using the round pan, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.
  9. Remove the cake from the oven and set aside to cool in the pan before inverting onto a serving plate.
  10. Set aside until completely cool.
  11. To make the Water Ganache:
  12. Place the chocolate in a medium bowl and set aside.
  13. Put the sugar and corn syrup in a small saucepan and place over medium low heat.
  14. Stir to combine (I found this difficult, because it stuck to the spoon, so just let it melt together over low heat until it turns a light amber color.)
  15. Remove from heat and add the water.
  16. Return to the heat and add the vanilla seeds.
  17. Stir gently and continuously until it returns to a boil and the sugar is all melted.
  18. Remove from heat and wait for a minute before pouring the mixture over the chocolate.
  19. Allow to stand for a minute or two, then whisk to combine.
  20. Add the butter, a couple of bits at a time, whisking after each addition.
  21. Continue until all the butter has been added, whisking to combine until the consistency of thick syrup.
  22. Pour the ganache over the top of the cakes, letting it run down the sides a little.

Happy Easter

Happy Easter

When I was a young girl, my mother made a lamb cake for Easter, using a specially shaped aluminum cake pan. I inherited the pan decades ago, and carried on the tradition when my kids were little, but then forgot about it as they grew up. A few years ago, I resurrected it when my niece and her then two-year old son Hayden came for Easter. It was a big hit, even though it just didn’t seem right cutting into the cute little creature for dessert.

I don’t have my mother’s original recipe, but I found a pretty good one on Allrecipes.com a few years ago that I’ve included below. It’s a nice firm-textured white cake that holds up well as you stand the lamb upright to frost and serve. I once used this cake pan for my daughter’s birthday, repositioning the ears and frosting the cake to resemble our cat Rocky. At that time, I used a cake mix, but the softer texture didn’t hold up well. When I went to serve the cake, to my dismay, Rocky’s head had fallen off. A few wooden skewers later and a camouflaging ribbon around the neck and he was good as new. Lesson learned – don’t use a box cake mix for this specialty pan.

I like it with a buttercream icing, but you can use a cream cheese icing, or any kind you prefer.
The hard part is cutting the first slice. I hate to see that little lambie’s butt sliced off. It’s even harder to see it decapitated, but all that icing and coconut around the ears makes me come to my senses.

I know there are similar pans available for sale on various websites including Amazon.com. You may even be able to find one at a good kitchenware store where you live. If you don’t have a lamb form, it’s also delicious as a layer cake using two 9″ cake pans.

Lamb Cake

  • 2 1/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups white sugar
  • 1/2 cup butter
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4 egg whites

Directions

  1. First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
  2. Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
  4. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
  5. Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
  6. Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled.
  7. I frosted my lamb with a buttercream frosting, then covered it in coconut and pressed in some small pieces of raisin for the eyes and nose. Give it a little ribbon collar and lay it on a bed of coconut dyed green with food coloring. Decorate with jelly beans and/or small chocolate eggs if desired.