CHOCOLATE AND COCONUT SQUARES

INGREDIENTS

Biscuit:

150g butter

150g of sugar

4 eggs

a pinch of salt

160g of flour

vanilla sugar 10g

15g yeast for cakes

2 tablespoons cocoa powder

Coconut cream:

4 tablespoons of starch

800 ml of milk

150g of sugar

10g vanilla sugar

150g butter

300g coconut flour

toppings:

50ml of warm milk

100g milk chocolate

ELABORATION

1. Cake: mix the butter with the sugar, then add the eggs. Mix all the dry ingredients and add them to the rest.

Pour the mixture into a mold and bake at 356°F (180°) for 20-30 minutes.

2. Filling: in a saucepan, mix the milk with starch, sugar, vanilla sugar and butter. Let it thicken and then add the coconut flour.

3. Coverage: Melt the chocolate in the milk.

4. Assemble the cake and leave it in the fridge for 2-3 hours.