Monday, February 13, 2012

4 Ingredient Coconut Chocolate Cake

Don't get too excited.. This recipe is loaded with carbs and is very bad for you. I had t. Post though because Robbie said it was delicious and it was SO easy. Nice and simple Valentine's treat for your sweetie:)

For the crust:
4 tbsp unsalted butter, softened
11 ounces (about 6 cups) sweetened coconut flakes

For the filling:
1 cup heavy cream
8 ounces semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Mix together butter and 2 cups of the coconut flakes in food processor. about 2 minutes
3. Pour into bowl and combine rest of coconut lightly into butter mix.
4. Lightly grease 9inch pan.
5. Pour coconut into pan and press down crust to bottom of pan. Lightly press sides so it stays fluffy.
6. Cook crust until edges are browned. About 10-15 minutes. Keep checking it to make sure it doesn't burn.
7. Take out of oven and let cool completely.

For the filling:
1. Boil heavy cream in small sauce pan.
2. Add chocolate chips into bowl.
3. Pour heavy cream over chocolate chips and stir until smooth.
4. Let sit 10 minutes.
5. Pour chocolate into cooled crust.
6. Let cool in fridge for 1 hour or up to 1 day.

Sprinkle with confection sugar or top with whipped cream using rest of heavy cream to make whipped cream!

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