Help Replicating a Recipe for Coconut Candy Bar Cake
Hi fellow chowhounders. I recently came across a post on another site for a coconut candy bar cake. The author shared her sources but not the actual recipe. She used three different sources for the components of the cake. I want to try out her recipe but I don't have access to the three books. I found recipes online for two of the three components, but I was hoping somebody could paraphrase the ingredients and steps needed for the filling. The source is the Bon Appetit Cookbook and the recipe is for the topping from the Coconut Candy Bar Cheesecake.
Here are the relevant parts of the post needed to make this delicious sounding cake:
For the cake:
Source: 1980 edition of Maida Heatter's Book of Great Chocolate Desserts. The Torta di Cioccolata Here is a link for the torta: http://web.missouri.edu/~jcmfy2/recip...
Modifications: baked it in a 10 inch springform pan, instead of the 8 inch pan called for, since you only want it to be about an inch tall. Adjust your baking time for the bigger pan.
For the filling:
Source: a topping for a Coconut Candy Bar Cheesecake in the Bon Appetit Cookbook
(Link needed or perhaps someone can paraphrase
Modification: replace the sour cream with a couple tablespoons of butter and a couple ounces of melted & cooled white chocolate. This will make the filling firmer. Skip the added sugar. Mix by hand, not in the food processor to keep the texture of the coconut intact.
For the topping:
Source: Dark Chocolate Ganache Glaze from Fran Bigelow's Pure Chocolate
I found the recipe paraphrased on line. It calls for 8 oz. semisweet chocolate, finely chopped and 1 c. heavy cream. Bring cream to boil over med-high heat then pour the cream over the chocolate, let sit for 1 minute then gently stir with a rubber spatula format he center out, until the glaze is smooth. Cool for approx 30 minutes until the mixture thickens enough to ribbon off the end of the spatula when lifted. Ideal pouring temp. is 80-85 degrees F.
Bake the cake in a springform pan. When completely cool, remove to a cardboard circle. Spread coconut evenly over the top. Set the cake on a rack over a shallow rimmed pan. Pour the glaze over. Let it set. Coarsely brake up some sliced almonds and pressed them into the sides and top of the cake.
Thanks for your help!!!!
Oh my! You've reminded me of a fabulous dessert called "Almond Joy" at a little restaurant in Longmont, CO. It was incredibly rich and still on of the most fabulous desserts I've ever had! I begged and pleaded for the recipe, but to no avail. Thanks for the memories :-) But not so much for the craving!
re: Johnny West
re: Johnny West
You need to be careful with the coconut cream. The stuff (like Coco Lopez) sold in supermarkets along with other concentrates for making cocktails is very thick and very sweet. The Asian markets have more options, some sweeter and thicker than others. Study the rest of the ingredients to figure out which style the initial recipe means. Those for American-style desserts usually mean the Coco Lopez type.
Here's the (paraphrased) topping recipe. Hope this helps.
BA Cheesecake Topping:
3 c. sweetened coconut, lightly packed
6 T sour cream
2 oz room temp. Philly cream cheese
1/4 c. powdered sugar
1/4 c. canned sweetened cream of coconut (like Coco Lopez)
scant 1/4 t artificial coconut extract
Blend everything in food processor until coconut is chopped, about 1 minute,