Prestige Cake

If you're a fan of chocolate and coconut, the Prestige Cake This delicious recipe will win your heart from the first bite. It combines a fluffy chocolate cake with a creamy coconut filling, creating the perfect blend reminiscent of the famous Prestígio chocolate bonbon. Besides being irresistible, the cake is super easy to prepare and can be the star of any dessert, whether for afternoon tea or a special occasion.

The best part is that you can customize the recipe to your liking, adding an extra layer of ganache or even a chocolate sauce to make the cake even more indulgent. In just a few steps, you'll have a sophisticated-looking dessert with an unforgettable flavor that is sure to please everyone. If you haven't yet tried the Prestígio Cake, it's time to indulge in this wonderful combination of chocolate and coconut!

Ingredients

For the chocolate dough:

• 2 eggs
• 1/2 cup of melted unsalted Doriana margarine
• 1/2 cup of sugar
• 1 pinch of salt
• 1/2 cup cocoa powder 50%
• 1 cup of wheat flour
• 1/2 cup of milk
• 1 1/2 teaspoons of baking powder

For the coconut filling:

• 1 can of condensed milk
• 1/4 cup heavy cream
• 1 tablespoon of unsalted Doriana margarine
• 100g of dry grated coconut

For the ganache:

• 1 cup chopped dark chocolate
• 1/2 cup of boxed heavy cream
• 1 tablespoon of unsalted Doriana margarine

For decoration:

• 100g of grated coconut

Buy ingredients

Preparation method

For the chocolate dough:

1. Preheat the oven to 180ºC;
2. Using a wire whisk, beat the eggs, unsalted Doriana margarine, sugar, and 50% chocolate in a bowl until a smooth cream forms;
3. Using a sieve, gradually add the wheat flour, alternating with the milk. Finish by adding more flour.;
4. Add the yeast and mix gently;
5. Transfer the dough to a medium-sized rectangular baking pan greased with unsalted Doriana margarine and bake for 40 minutes;
6. Remove the cake from the oven, let it cool, and unmold it.; 
7. Cut the cake in half and set aside.

How to make coconut filling:

1. In a saucepan, add the condensed milk, heavy cream, unsalted margarine, and shredded coconut;
2. Mix everything together and cook over low heat for about 15 minutes, stirring constantly; 
3. Remove the coconut filling from the heat and let it cool slightly; 

For the ganache:

1. In a glass or ceramic bowl, add the semi-sweet chocolate, heavy cream, and unsalted margarine.
2. Microwave in 30-second intervals, stirring after each interval, until completely melted.

Assembly:

1. On a board, place one of the cake layers as a base;
2. Spread the coconut filling evenly over the base of the cake;
3. Cover with the other half of the cake batter;
4. Spread the ganache all over the cake using a spatula;
5. Sprinkle with grated coconut and serve.