Chocolate - coconut cake (Turkish chocolate cake). Turkish chocolate cake Note to the hostess

This delicious chocolate pie is prepared very quickly and from affordable ingredients, which is important in our time. The cake turns out tall, porous, slightly moist.

Before serving the cake, according to traditional Turkish recipes, it is sprinkled with coconut or powdered sugar. And if you have time, you can cut it into 2 or 3 layers, layer it with your favorite cream and top it with chocolate glaze. And in front of you is practically a cake. In any case, Turkish chocolate cake turns out very tasty.

Mix eggs and sugar in a bowl.

Add vanillin and olive or sunflower oil to the sugar-egg mixture and stir with a whisk.

Add cocoa and milk, stir with a whisk.

Then add flour along with baking powder. The dough will be like pancakes.

Line a springform pan with a diameter of 26 cm with baking paper, pour out the dough and bake in an oven preheated to 180 degrees for 45 minutes, until dry (depend on your oven).

I cut the cooled pie into 2 layers, coated it with custard and poured chocolate glaze on top.

Recipe for chocolate - coconut cake (Turkish chocolate cake) with step-by-step preparation.
Preparation time: 13 minutes
Cooking time: 21
Number of servings: 3 servings
Recipe difficulty: Complicated recipe

Calorie Amount: 318 kilocalories
Type of dish: Desserts

A complex recipe for chocolate-coconut cake (Turkish chocolate cake) with a photograph and step-by-step description of preparation. Can be prepared at home in 21. Contains only 318 kilocalories.
Ingredients for 3 servings
DOUGH
Glass = 180 ml
Egg - 6 pcs (4 in dough, 2 in cream)
Sugar - 2 tbsp.
Milk 1 tbsp.
Vegetable oil 1 tbsp.
Baking powder - 15 g.
Cocoa - 3 tbsp. l.
Flour - 2.5 cups.
Vanillin - optional
Milk - 2 tbsp
Egg 2 pcs
Sugar - 0.5 tbsp
Flour - 3 tbsp. l with a slide
Oil sl. approx. = 150 g
Condensed milk - incomplete can
Coconut flakes - 1 tbsp.
Walnuts for sprinkling - 1 tbsp.
I still have some cream left from this amount of ingredients.

Cooking step by step
DOUGH
Beat eggs with sugar, add butter, cocoa and milk.
Stir well, then add flour and baking powder.
Place the dough in a mold previously lined with baking paper. I also greased it with butter and sprinkled it with flour just in case.
Bake for approximately 45 minutes. at temp. = 180 gr.
I sprinkled coconut shavings on top of the dough, since I didn’t plan to make cream at first. But it is desirable there, and it is better not too thick, since the sponge cake turned out to be a little dry and crumbly.
Combine eggs, milk, sugar and flour and beat until smooth.
Place on low heat and cook with constant stirring for 10-15 minutes until thickened.
Cool. Add condensed milk and softened drain. oil.
Beat a little. Then coconut flakes and stir.
Cut the finished biscuit in half, coat it with cream and sprinkle with nuts.
Place in the refrigerator for two hours.

Note to the hostess
It doesn't take long to prepare, it takes longer to type... . I put cocoa in the dough exactly according to the original recipe, but for our taste it could have been a little less.

Ingredients:

Glass = 180 ml

Egg - 6 pcs (4 in dough, 2 in cream)

Sugar - 2 tbsp.

Milk -1 tbsp.

Plant oil - 1 tbsp.

Baking powder - 15 g.

Cocoa - 3 tbsp.

Flour - 2.5 cups.

Vanillin - optional

Milk - 2 tbsp

Egg -2 pcs

Sugar - 0.5 tbsp

Flour - 3 heaped tablespoons

Oil sl. approx. = 150 g

Condensed milk - incomplete can

Coconut flakes - 1 tbsp.

Walnuts for sprinkling - 1 tbsp.

I still have some cream left from this amount of ingredients.

How to cook:

Beat eggs with sugar, add butter, cocoa and milk.

Stir well, then add flour and baking powder.

Place the dough in a mold previously lined with baking paper. I also greased it with butter and sprinkled it with flour just in case.

Bake for approximately 45 minutes. at temp. = 180 gr.

I sprinkled coconut shavings on top of the dough, since I didn’t plan to make cream at first. But it is desirable there, and it is better not too thick, since the sponge cake turned out to be a little dry and crumbly.

Combine eggs, milk, sugar and flour and beat until smooth.

Place on low heat and cook with constant stirring for 10-15 minutes until thickened.

Cool. Add condensed milk and softened drain. oil.

Beat a little. Then coconut and stir.

Cut the finished biscuit in half, coat it with cream and sprinkle with nuts.

Place in the refrigerator for two hours.

Preparation does not take much time, longer to type....
I put cocoa in the dough exactly according to the original recipe, but for our taste it could have been a little less.

TURKISH CHOCOLATE CAKE

This delicious chocolate pie is prepared very quickly and from affordable ingredients, which is important in our time. The cake turns out tall, porous, slightly moist.

Before serving the cake, according to traditional Turkish recipes, it is sprinkled with coconut or powdered sugar. And if you have time, you can cut it into 2 or 3 layers, layer it with your favorite cream and pour over chocolate icing. And in front of you is practically a cake. In any case, Turkish chocolate cake turns out very tasty.

INGREDIENTS

Flour - 345 g
Egg - 4 pcs.
Olive oil (or deodorized vegetable oil) - 250 ml
Vanillin – 1 g
Cocoa powder – 25 g
Milk – 250 ml
Baking powder - 15 g
Sugar - 400 g

Mix eggs and sugar in a bowl
Add vanillin and olive or sunflower oil to the sugar-egg mixture and stir with a whisk.

Add cocoa and milk, stir with a whisk.

Then add flour along with baking powder. The dough will be like pancakes.
Line a springform pan with a diameter of 26 cm with baking paper, pour out the dough and bake in an oven preheated to 180 degrees for 45 minutes, until dry (depend on your oven).

I cut the cooled pie into 2 layers, coated it with custard and poured chocolate glaze on top.
Turkish chocolate cake is ready!

Help yourself!

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A complex homemade recipe for chocolate-coconut cake (Turkish chocolate cake) step by step with photos. Easy to prepare at home for 45. Contains only 299 calories.

Preparation time: 19 minutes
Cooking time: 45
Calorie Amount: 299 kilocalories
Number of servings: 6 servings

Complexity: Complicated recipe
National cuisine: Home kitchen
Type of dish: Desserts

Ingredients for four servings
DOUGH
Glass = 180 ml
Egg - 6 pcs (4 in dough, 2 in cream)
Sugar - 2 tbsp.
Milk 1 tbsp.
Vegetable oil 1 tbsp.
Baking powder - 15 g.
Cocoa - 3 tbsp. l.
Flour - 2.5 cups.
Vanillin - optional
Milk - 2 tbsp
Egg 2 pcs
Sugar - 0.5 tbsp
Flour - 3 tbsp. l with a slide
Oil sl. approx. = 150 g
Condensed milk - incomplete can
Coconut flakes - 1 tbsp.
Walnuts for sprinkling - 1 tbsp.
I still have some cream left from this amount of ingredients.

Step-by-step preparation
DOUGH
Beat eggs with sugar, add butter, cocoa and milk.
Stir well, then add flour and baking powder.
Place the dough in a mold previously lined with baking paper. I also greased it with butter and sprinkled it with flour just in case.
Bake for approximately 45 minutes. at temp. = 180 gr.
I sprinkled coconut shavings on top of the dough, since I didn’t plan to make cream at first. But it is desirable there, and it is better not too thick, since the sponge cake turned out to be a little dry and crumbly.
Combine eggs, milk, sugar and flour and beat until smooth.
Place on low heat and cook with constant stirring for 10-15 minutes until thickened.
Cool. Add condensed milk and softened drain. oil.
Beat a little. Then coconut flakes and stir.
Cut the finished biscuit in half, coat it with cream and sprinkle with nuts.
Place in the refrigerator for two hours.

It doesn't take long to prepare, it takes longer to type... . I put cocoa in the dough exactly according to the original recipe, but for our taste it could have been a little less.