For some reason, I often find myself traveling during Easter time. The first time I went to Paris was at Easter. I visited the Sacre Coeur on Easter Sunday and witnessed the most beautiful service I could imagine. The church choir was robed in ethereal white gowns and its members looked and sang like angels. The acoustics in the Sacre Coeur are amazing. Last year I was in Paris at Easter, and this Sunday I am leaving for Cuba to spend Easter sipping mojitos on the beach with my boyfriend.
Before I go, I’m sharing a recipe I developed for a gluten-free white chocolate cake with a coconut cream icing, topped with toasted coconut. It’s rich, moist and custardy, and the crunch of the coconut makes the perfect complement in terms of taste and texture. This is a good Passover dessert to, as it’s flourless.
If you celebrate Easter, I hope you have a happy one. If not, eat, drink, and be merry, as you should do every day.
300 grams good quality white chocolate
8 eggs, whites and yolks separated
60 ml / 1/4 cup butter, melted
50 grams / 1/4 cup sugar
40 grams / 1/3 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon vanilla extract
for the icing:
200 grams / 1 1/2 cup icing sugar
1 can coconut milk, refridgerated
60 ml / 1/4 cup butter
for the topping:
2 1/2 cups large flake coconut
1) Preheat oven to 325F/160C. Grease a 9-inch (22 cm) springform pan and line it with parchment paper. Mold aluminum foil on the bottom and up the sides to prevent possible leaks. Melt the white chocolate in a double boiler. Allow to cool.
2) Beat egg whites in a large bowl with an electric mixer until stiff peaks form. Beat in sugar, one tablespoon at a time; continue to beat until thick and glossy.
3) Beat egg yolks in a large mixing bowl until creamy; add salt and vanilla extract. Slowly beat in the melted butter, followed by the melted chocolate.
4) Fold egg whites into the egg yolks and chocolate with a rubber spatula until incorporated; take care not to overblend.
5) Place springform pan in the middle of a roasting pan and fill the pan with boiling water until it reaches halfway up the side. Place in the oven and bake for 55-60 minutes, until a toothpick placed in the centre comes out clean. Cool on a wire rack.
6) To make the icing, separate the coconut cream from the water and beat it together with butter and icing sugar.
7) Toast coconut at 300F for about 15-20 minutes until lightly golden. Turn cake upside down onto a cake stand and peel off parchment. Spread icing over top and sides of cake and top with coconut.