The scent of chocolate and coconut fills the rooms as the cake is baked. We already feel the mouth water as we cut the brownies into cubes and eat them. The result is something unique. Yes, because the coconut and chocolate brownies are a real treat. The full-bodied taste of dark chocolate blends perfectly with the sweeter and more exotic flavor of coconut while apricots give color and a slightly acidic and juicy note. In short, this cake, genuine and fragrant, will delight everyone and can also be enjoyed by lactose intolerant and by those who want to keep cholesterol and body weight under control.
Ingredients
200 grams of semi wholegrain spelt flour
100 grams of wholegrain spelt flour
80 grams of whole cane sugar
200 grams of dark chocolate
10 apricots
2 teaspoons of baking powder for cakes
20 grams of extra virgin olive oil
400 ml of coconut milk
In a large bowl, mix the flours, sugar and yeast. In a saucepan, melt the chocolate in a double boiler with a spoonful of coconut milk taken from the total. Pour the coconut milk, the oil and finally the melted chocolate into the bowl with the flour. Stir quickly. Pour half of the mixture into a circular pan 24cm in diameter. Spread a layer of sliced apricots. Cover with the remaining mixture. Decorate the surface of the cake with the remaining apricot slices. Bake in the oven at 180 degrees for 25 minutes. Then remove from the oven, let cool down, cut into cubes and serve!
