Summary

Ingredients

For the ground:

• 125 g butter, very soft
• 50 grams sugar
• 100 ml milk
• 2 egg (s)
• 200 g flour
• 15 g cocoa powder
• 7 g bakin powder

For the filling:

• 450 ml milk
• 100 g butter
• 75 g semolina
• 120 g desiccated coconut, fine
• 30 g almond (s), rated
• 120 g suar
• 3 packs vanilla sugar

For the glaze:

• 125 g chocolate couverture, dark
• 125 g couverture, liht
• butter
• milk
• some cocoa powder, for dusting

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Instructions

1. Preheat the oven to 180 ° C and line the bottom of a springform pan (26 cm in diameter) with baking paper. Grease the edges well with a little butter.
2. For the base, stir the soft butter with the sugar and eggs until frothy. Heat the milk a little, add it and stir everything until smooth. Mix the flour with the cocoa powder and baking powder. Carefully add the dry ingredients to the wet ingredients and only stir with a large spoon or similar until the ingredients have blended.
3. Put the dough in the springform pan and spread evenly with a spoon or rubber spatula.
4. Bake the bottom in the lower part of the oven for 25 minutes, remove and allow to cool. Remove the springform edge, grease again and place around the base again.
5. For the filling, bring the milk, butter and semolina to the boil while stirring. As soon as the semolina begins to swell, reduce the heat massively and simmer for a few minutes to a thick paste.
6. Add desiccated coconut, almonds, sugar and vanilla sugar and stir well. Spread the mixture on the floor while it is still hot. Proceed quickly as the filling will set very quickly. Use the spoon to smooth the surface as smoothly as possible.
7. For the glaze, melt both couvertures according to the instructions on the package, mix them, add a little butter and / or milk if you like and pour onto the cake. Let the cake cool for a few hours in the pan. Dust with cocoa powder and serve.