Recipe by Bev I Am
This is the most sinfully delicious dessert you will ever try! Make for any formal, (or any occasion at all) and this recipe will not disappoint. Presentation is exceptional and elegant. You will need only a very small slice, very rich! This recipe came from Bon Appetit, February, 1994 issue.
Top Review by Dan'l
STOP, LOOK and LISTEN! You have just been fortunate enough to stumble onto one of the all time greatest recipes EVER! Ingredients for this cake costs in the vicinity of $30 to make but you won't regret a penny of it! This cake is not just rich it is sinfully rich but it is packed with flavor. This cake is better than any dessert I have EVER had in any restaurant EVER and I have eaten in some fine restaurants. You WILL definitely love this cake and people will think you are genius for making it. If you find someone who doesn't like this please email me and let me know immediately because they are an alien.
- 1 1⁄4 cups sugar
- 3 1⁄2 ounces almond paste, broken into pieces
- 1⁄2 cup unsalted butter, room temperature
- 4 large eggs, separated
- 1 teaspoon imitation coconut extract
- 1⁄4 teaspoon salt
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup milk
- 1 cup sweetened flaked coconut
- 1⁄2 cup canned cream of coconut (such as Coco Lopez)
- 1⁄4 cup unsalted butter
- 3 ounces imported white chocolate, chopped (such as Lindt)
- 2 tablespoons cream cheese, room temperature
- 3⁄4 cup sweetened flaked coconut
- 1 cup whipping cream
- 3 tablespoons light corn syrup
- 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped
- sliced almonds, toasted
Directions See How It's Made
- For the cake-----------.
- Preheat oven to 325F degrees.
- Butter and flour 9" diameter cake pan with 2" high sides.
- Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
- Add yolks, extract and salt and beat 1 minute.
- On low speed, beat in flour alternately with milk in 3 additions each.
- Mix in coconut.
- Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
- Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
- Fold whites into batter.
- Pour batter into prepared pan.
- Bake until tester inserted into center comes out clean, about 1 hour.
- Cool cake in pan on rack 20 minutes.
- Run small sharp knife around sides to loosen cake.
- Turn out cake onto rack; cool completely.
- For Filling-----------.
- Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
- Add white chocolate; stir until melted.
- Pour into bowl and cool.
- Add cream cheese and beat until smooth.
- Mix in coconut.
- Chill until spreadable, about 30 minutes.
- For Glaze-----------.
- Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
- Add chocolate and stir until melted and smooth.
- Cool until just pourable, about 15 minutes.
- Using serrated knife, cut cake horizontally in half.
- Place 1 cake layer cut side up on plate.
- Spread filling over.
- Top with second cake layer cut side down.
- Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
- Press almonds around sides and in 1" border around top edge of cake.
- Refridgerate cake until glaze sets, about 1 hour.
- (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
- Stir over low heat until sauce is heated through.
- Slice cake; serve with sauce.