Whisk the 3 ingredients together in the food processor for about 1 minute.
Chocolate cookie:
Preheat the oven to 180°C.
Beat the egg whites with a pinch of salt in the food processor.
Add the yolks then the sugar and mix at Speed 2.
Then add the flour, chocolate, yeast, mix and pour into the bar mold.
Bake for 20 minutes at 180°C.
Leave to cool before unmolding and cutting in 2 lengthwise.
Assembling the cake:
Melt the chocolate in a bain-marie or in the microwave.
Place the tablet mold on a plate.
When the chocolate is well melted, pour it into the bar mold and spread it with a brush all around and at the bottom.
Proceed in 2 batches, refrigerating for 5 minutes between 2 layers.
Then place half of the cake with the “tablet” print on the bottom of the mold.
Spread the coconut mousse and smooth.
Place the last piece of the cake.
Refrigerate everything for at least 1 hour, ideally overnight.
Take the cake out at least 1 hour before eating it!
For decoration, you can sprinkle it with grated coconut.
Preparation time: | Cooking time: | Total time: | Number of shares: | Kcal:
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