Chocolate cake with curd balls

Ingredients

for the curd dough:

250 g curd

1 egg

50 g coconut flakes

50 g sugar

2 tbsp flour

For the chocolate sponge cake:

4 eggs

60 g sugar

50 g dark chocolate

2 tbsp flour

2 tbsp starch

3 tbsp cocoa powder

1 tsp baking powder

For the glaze:

120 ml milk

50 g sugar

25 g butter

100 g dark chocolate

Curd dough: Blend the curd until smooth (using a sieve, for example). Add the egg, coconut flakes, sugar, and flour. Mix well.

 Chocolate sponge cake: Beat the egg yolks with 30g of sugar until fluffy and creamy. Add the melted chocolate and mix. Beat the egg whites with a pinch of salt, gradually adding the remaining sugar. Gently fold the beaten whites into the yolk mixture in several batches.

Combine the flour, starch, and cocoa. Sift this mixture into the egg mixture. Gently fold. With wet hands, form balls of the curd dough. Place them on the bottom of a 20-22 cm pan, spacing them slightly apart. Pour the chocolate dough over the balls. Bake at 175°C (350°F) for 25-30 minutes. Cool slightly and pour the chocolate glaze over them.

Glaze: Combine the milk, sugar, and butter over medium heat until thickened, then add the melted chocolate. Mix quickly and immediately pour over the cake.

Enjoy!