Summary

Ingredients

• 5 egg whites
• 150 grams sugar
• 150 g desiccated coconut
• 200 g chocolate (dark)
• 2 egg yolks
• 200 g whipped cream
• Desiccated coconut or coconut chips

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Instructions

1. Beat the egg whites until stiff, pour in the sugar and keep beating until it has dissolved. Stir in the desiccated coconut.
2. Put the dough in a springform pan (Ø 26 cm) lined with baking paper and bake in a preheated oven at 180 ° C top / bottom heat (fan: 160 ° C, gas: level 3) for about 15-20 minutes. Let cool down.
3. Break the chocolate and let it melt in a hot water bath. Mix the egg yolks and half of the cream and beat on another hot water bath until the mixture is light and thick. The mass should reach around 75 ° C.
4. Stir in liquid chocolate and let the mixture cool down. Then whip the rest of the cream until stiff and fold in.
5. Brush the coconut base with the chocolate cream and sprinkle with coconut chips or flakes. Place in the refrigerator immediately and let cool for at least three hours before you can eat them.