Chocolate Cake with Coconut Cream

Beat the eggs in a bowl, add sugar and a pinch of salt. Mix with a mixer until the mixture becomes light and increases in volume.

While beating, add melted butter to the mixture.

Pour the batter into a baking dish. Place it in a preheated oven and bake for 13-15 minutes at a temperature of 180 degrees Celsius.

The diameter of the mold is 20 cm.

Let's prepare the cream. In hot milk, add sugar, vanilla sugar, and butter. Stir until the butter is dissolved.

When the milk boils, gradually add semolina while stirring constantly. Cook, stirring, for approximately 3 minutes until the semolina swells.

Now add desiccated coconut and continue cooking while stirring constantly. When the cream becomes thick, remove it from the heat.

Spread the coconut cream on the cake. It's convenient to do this in the same mold where the cake was baked. Gradually distribute it evenly.

For the chocolate glaze, pour hot milk over the chocolate. Stir until the chocolate is melted.

Cover the cake with the glaze you prepared. Place it in the refrigerator to set a bit. It will be sufficient with just an hour. If you're preparing it in the evening, leave it in the refrigerator overnight.

You can now serve the chocolate cake with coconut cream to the table. Whether it's for an ordinary day or a festive occasion, it's delicious and beautiful!

Enjoy!