🥥 Coconut Chocolate Squares: An Irresistible Bite of Heaven 🍫✨
Indulge in these decadent coconut and chocolate squares, the perfect combination of a moist cake, rich chocolate sauce, and a crunchy coconut coating. A treat that’s hard to resist and easy to make at home! 🌟
📋 Ingredients
For the Cake Base:
- 2 eggs 🥚
- 250 g granulated sugar 🍬
- 60 g melted butter 🧈
- 300 g all-purpose flour 🌾
- 1 packet (10-12 g) baking powder 🎈
- 150 ml milk 🥛
- Extra butter and flour for greasing the pan 🧈🌾
For the Chocolate Sauce:
- 100 g dark chocolate 🍫
- 150 g granulated sugar 🍬
- 100 ml milk 🥛
- 80 g butter 🧈
- 200 g shredded coconut 🥥
👩🍳 Instructions
1️⃣ Prepare the Cake Base:
- Preheat the oven to 180°C (160°C for fan ovens). Grease and flour a 30×20 cm (12×8 inch) baking tray.
- In a large bowl, beat the eggs and sugar until creamy and fluffy. Gradually add the melted butter while mixing.
- Sift together the flour and baking powder, then fold them into the egg mixture alternately with the milk. Mix until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
2️⃣ Cut the Cake:
- Once cooled, cut the cake into 12 squares, each approximately 5×5 cm.
3️⃣ Make the Chocolate Sauce:
- In a saucepan, melt the chocolate with sugar and milk over medium heat, stirring frequently.
- Remove from heat and add the butter, stirring until fully incorporated. Chill the sauce in the refrigerator for about 30 minutes to thicken.
4️⃣ Coat the Squares:
- Dip each cake square into the chocolate sauce, ensuring all sides are coated.
- Roll the chocolate-covered squares in shredded coconut until evenly coated.
5️⃣ Serve and Enjoy:
- Arrange the coconut squares on a platter and refrigerate for 15 minutes to set. Serve chilled and watch them disappear in no time!
✨ Extra Tips
- Use unsweetened shredded coconut for a balanced sweetness.
- For an extra flavor boost, add a splash of vanilla or rum to the chocolate sauce.
- These squares can be stored in an airtight container in the refrigerator for up to 3 days.
❓ Frequently Asked Questions
1. Can I use white chocolate instead of dark chocolate?
- Yes, white chocolate works beautifully, though it will result in a sweeter treat.
2. Why is my chocolate sauce too runny?
- Let the sauce cool in the refrigerator until it thickens to a dip-able consistency. If it’s still runny, add a bit more chocolate.
3. Can I freeze these squares?
- Yes! Wrap each square individually in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
4. What’s the best way to coat the squares evenly?
- Use a fork to dip the cake squares into the chocolate sauce and a separate spoon to sprinkle coconut, ensuring an even coating without the mess.
🛠️ Common Mistakes and Fixes
1. Cake crumbles while dipping:
- Ensure the cake is fully cooled before cutting and dipping. You can also freeze the squares briefly to make them firmer.
2. Uneven coconut coating:
- Roll the squares in the coconut immediately after dipping in chocolate for better adhesion.
3. Sauce hardens too quickly:
- Work in small batches and keep the sauce at room temperature. If it hardens, reheat gently and stir until smooth.
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