Cake base:
6 eggs
220 grams sugar
1 teaspoon vanilla extract
If you want more vanilla flavor, you can add 2 teaspoons vanilla extract to the cake base
100 grams butter
220 grams wheat flour
2 teaspoons baking powder
Filling:
Jam of your choice
I used bottled raspberry jam. It is more “liquid” and is easier to spread and absorbs better into the cake base.
If the jam is thick, you can heat it a little before spreading.
Chocolate icing:
100 grams of butter
200 grams of chocolate
3 deciliters of milk
300 grams of desiccated coconut
Start by melting the butter and cooling it.
Beat the eggs a little and add sugar several times. Beat until a nice egg mixture forms.
Then add vanilla extract and melted (cooled) butter.
Mix gently.
Sift wheat flour and baking powder.
Mix gently with a spatula or spoon.
Line the mold with baking paper and fill it with the mixture.
I used the 35×25 cm size and sprayed the tin with grease for the ramekins before placing the baking paper on top.
The shape can be 30×30 centimeters.
If using a larger pan, cut the cake in half and place one half on top.
Or you can divide the cake pan crosswise like I did.
Bake in a preheated oven at 180 degrees for about 18-20 minutes. I used the hot air function.
Cool the cake slightly in the tin and then place it on a wire rack.
Remove the pan and let the cake cool completely.
Then divide the cake into two equal parts. Trim the outer edges.
Since I didn’t want tall squares, I also divided the base crosswise.
Spread one part with jam if you like and place the other part on top.
If you want larger squares, spread jam on one half and place the other on top.
Then cut into squares as you like or as I did.
Chocolate icing:
Put 100 grams of butter in a saucepan and add 200 grams of chocolate.
Melt over low heat while stirring. Be careful not to let it stick to the floor.
Add 3 deciliters of milk and continue to heat, stirring, until everything is mixed.
Cool the chocolate frosting to the appropriate temperature before dipping the squares into it.
I think there could have been more chocolate icing on the final squares, so next time I’ll try using 250 grams of chocolate instead of 200 grams.
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