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You will need

• - 100 ml of yogurt
• - 580 ml of cream
• - 185 g of brown granulated sugar
• - 150 g of granulated sugar
• - a pinch of salt
• - 5 eggs
• - 300 g of dark chocolate
• - 20 g of cocoa powder
• 150 g of hazelnut
• - 30 g of coconut chips
• - 225 g of butter
• - 8 g of gelatin

Instructions

1

Make the dough. Divide the egg into yolks and squirrels. Whisk the squirrels with brown granulated sugar, then add 75 g of plain sugar and beat into a steep froth for 5-7 minutes. In a separate bowl, combine salt, cocoa and hazelnuts. Combine the nut and protein mixes, add the melted butter and mix until smooth.

2

Form the baking sheet with parchment and pour the dough. Preheat the oven to 180 degrees and place the biscuit, bake for about 45-50 minutes until a dry match. Remove from the oven and cool.

3

Prepare chocolate mousse. Whisk 400 ml of cream. In the microwave oven, melt the chocolate for 30-40 seconds.

4

Whisk the yolks with sugar. Put in a water bath, and cook until thick, constantly stirring. Remove from heat and whisk in a mixer for 5-7 minutes. Add cream and melted chocolate, whisk until smooth.

5

Place the cake in a baking dish, lay chocolate mousse on it and smooth it over the surface with a spatula. Clean for 2 hours in the refrigerator.

6

Cook the coconut cream. Gelatine soak in 30 ml of cream. 10 grams of coconut whisk with 150 ml of cream and 30 g of granulated sugar. Dissolve the gelatin and add to it whipped cream, stir until homogeneous. Add the yogurt and mix again.

7

Put the coconut cream on the chocolate mousse. Decorate the cake with coconut shavings and clean in the refrigerator for 8-10 hours or overnight.