Summary

Ingredients

• 125 g butter
• 50 g suar, brown
• 2 egg (s)
• 200 g flour
• 2 tablespoon cocoa powder
• 2 Table spoons milk
• 1 teaspoon Baking powder

For the filling:

• 300 ml milk
• 4 tablespoon semolina
• 80 g butter
• 90 g suar
• 100 g desiccated coconut
• 1 vanilla pod (s), pulp it

For the cast:

• 200 g chocolate couverture, dark

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Instructions

1. Preheat the oven to 180 ° C.
2. Mix butter, sugar and eggs well until foamy, stir in flour, cocoa and baking powder. Bake the dough in a well-greased 20 x 28 cm baking pan for about 20 minutes, leave to cool.
3. Heat milk, butter and semolina, cook to a thick semolina porridge, stir in sugar, desiccated coconut and vanilla pulp, spread on the chocolate dough. Heat the couverture and coat the coconut mixture with it.
4. Chill for a few hours. Then cut into pieces of the same size.