Plaattaart met chocolade en kokos

Met Mister Kitchen's Peanut Butter Maple

50
(30 min voorbereiding)

10 - 20 personen

Nagerechten

Plaattaart met chocolade en kokos

50
(30 min voorbereiding)

10 - 20 personen

Nagerechten

TURN YOUR CAKE INTO A WINNER

A coconut cake with chocolate topping. When reading through this recipe you may experience a mouth-watering sensation. But that’s not all there is to this cake, because we use our Peanut Butter Coco Maple to add some extra flavour. Note: The cake has to cool down for two hours before it’s ready to serve!
A large showpiece, even bigger in taste and small regarding the required effort. So basically: a true winner. Make it stand out a little more? Sprinkle some desiccated coconut on the cake! It gives that bit of extra glamour!

HOW TO MELT CHOCOLATE IN A BAIN MARIE?

Melt chocolate in a bain marie? How do you do that? It’s rather simple: Place a bowl on a saucepan with a layer of water in it. (The water may not touch the bottom of the bowl.) Place it on the stove, put the chocolate and oil into the bowl and let it melt slowly.

BEREIDINGSWIJZE

  1. Preheat the oven to 180 °C.
  2. Mix all the ingredients for the cake base in a food processor or with an electric mixer until you have a smooth dough.
  3. Line a baking tin with baking paper and spread the dough out evenly on the bottom. Press down to create a firm, even layer.
  4. Bake the cake base for 15-20 minutes in the oven, until golden brown and cooked.
  5. Allow the cake base to cool down completely (in refrigerator or freezer).
  6. Mix the ingredients for the filling until smooth.
  7. Distribute the filling on the cake base and place the baking tin in the freezer for 20 minutes.
  8. Melt the chocolate with the oil in a bain marie and stir until the chocolate has completely melted.
  9. Spread the chocolate on top of the filling.
  10. Let the cake rest in the fridge for at least 2 hours, until the filling is firm enough to cut.

Delen

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INGREDIËNTEN

VOOR DE BODEM

150 gram bloem

40 gram gemalen kokos

125 gram roomboter

90 gram lichtbruine basterdsuiker

½ tl zout

VOOR DE VULLING

100 gram roomboter, op kamertemperatuur

300 gram Mister Kitchen’s Pindakaas Kokos Maple

90 gram maple syrup

VOOR DE TOPPING

200 gram pure chocolade

1 el arachideolie

OVERIGE BENODIGDHEDEN

Een rechthoekige bakvorm van 20 bij 30 cm of een ronde bakvorm van 27 cm doorsnede.

Bakpapier

Een keukenmachine of mixer

OOK LEKKER

Pindakaas reep met pretzels

met Mister Kitchen’s American Style Peanut Butter Crunchy

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Appel tarte tatin met pindakaas

met Mister Kitchen’s American Style Peanut Butter Super Creamy

Vegan Tempeh BLT-Sandwich

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