Triple-Layer Chocolate Macaroon Cake

Name: Triple-Layer Chocolate Macaroon Cake
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 298 grams bittersweet chocolate, chopped; 8 servings Chocolate curls, for garnish; 4 larges eggs; 394 milliliters heavy cream; 99 grams milk chocolate, chopped; 355 milliliters sugar; 283 grams 2/3 cup dried unsweetened finely grated coconut

Triple-Layer Chocolate Macaroon Cake might be just the dessert you are searching for. Watching your figure? This gluten free recipe has 866 calories, 9g of protein, and 62g of fat per serving. This recipe serves 8. If you have bittersweet chocolate, sugar, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours and 15 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Spray an 11-by-17-inch jelly-roll pan with vegetable oil spray and line the bottom with parchment paper; spray the paper.

Ingredients you will need

Vegetable Oil

Jelly

Roll

Equipment you will use

Baking Paper

Frying Pan

In a small saucepan, bring the cream to a boil.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Remove from the heat, add the chocolates and let stand for 5 minutes, then whisk until smooth.

Equipment you will use

Whisk

Pour 1 cup of the chocolate ganache into a measuring cup and set aside at room temperature; scrape the rest into a bowl. Cover the bowl with plastic wrap and refrigerate the ganache until firm, at least 3 hours.

Ingredients you will need

Chocolate

Wrap

Equipment you will use

Measuring Cup

Plastic Wrap

Bowl

In a medium saucepan, bring 1 inch of water to a bare simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch.

Ingredients you will need

Sugar

Water

Egg

Equipment you will use

Hand Mixer

Sauce Pan

Whisk

Bowl

Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in 3 2/3 cups of the coconut.

Ingredients you will need

Coconut

Spread the batter in the prepared pan in an even layer.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake for about 25 minutes, or until golden and firm.

Equipment you will use

Oven

Let the cake cool for 15 minutes.

Run a knife around the edge of the cake; invert it onto a baking sheet and peel off the parchment. Slide the cake onto a work surface. Using a serrated knife, trim the edges and cut the cake into 3 rectangles of equal size. Stack the layers and trim off any uneven sides with the knife.

Equipment you will use

Serrated Knife

Baking Sheet

Knife

Set 1 cake layer right side up on a wire rack and spread with half of the chilled ganache. Cover with a second layer and the remaining chilled ganache. Top with the third cake layer, smooth side up; press down gently.

Ingredients you will need

Spread

Equipment you will use

Wire Rack