Coconut and chocolate cake

Bottom:

•Baking cube Kasia 200 g
•Petit Beurre 300 g biscuits
•cocoa 3 tbsp
•rum 50 ml

Coconut mass:

•coconut flakes 50 g
•800 ml milk
•Baking cube Kasia1 p pack
•90 g sugar
•cream pudding 2 packs
•semolina, 2 tablespoons

Icing:

bitter chocolate 150 g
Baking Cube Kasia 25 g
cream 30% 100 ml

Preparation:

1.Kate the thaw in a saucepan. Cut the biscuits in the blender, then mix with cocoa, dissolved Kasia and rum.

2.Put the mass on a baking sheet, 20 x 30 cm, and lightly press.

3.Chips of coconut pour boiling water on the sieve, press. Mix the glass of milk with sugar, custards and semolina. Boil the remaining milk, pour the milk with the toppings and cook a thick pudding. Mix with the shavings and cool off.

4.Kasy utrzyj down, adding a spoonful of pudding after a spoonful.

5.Collect the resulting mass on the biscuit bottom and level the surface.

6.Cream the cream in a saucepan with Kasia. Add the broken chocolate and mix until the mass is thick and smooth. Pour the resulting glaze over the dough. Store in a refrigerator. Decorate as you like.

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