Coconut marshmallow on light brownies: When you’re craving something little sweet and chocolate-y, coconut marshmallow pairs well with light cookies that have a trace of coconut flavor. This will benefit you:-) This isn’t your typical brownie. The flavor of the dough will be extremely faint and little sticky. This dessert pairs well with coffee.
Components
- Two eggs
- A trio of tsp of cacao powder
- 50 ml of oil
- 70 g of powdered sugar
- 50 ml of water, 150 g of wheat flour
- 100 ml of natural yogurt
- fifty grams of desiccated coconut
- Every component needs to be at room temperature.
Separate egg whites and yolks. The egg whites should be reserved in a large basin.
Combine the egg yolks, water, yogurt, oil, cocoa, flour, and 50 grams of powdered sugar in a bowl. Blend until well combined. I blended it to combine it. Let him stand for fifteen minutes.
Meanwhile, get a 28 x 20 cm baking tray ready. Line the interior with parchment paper. The paper can be lubricated with oil. Preheat the oven to 160°F (fan).
Level the baking tray’s surface after applying the cocoa. There won’t be enough dough, so you’ll need to utilize it all.
Concurrently, incorporate the leftover 20 grams of powdered sugar into the egg white mixture. Beat the foam with a mixer until it stiffens. Carefully stir in the dry coconut using a spatula.
Once the cake has baked for fifteen minutes, open the oven and pour coconut foam over the entire cake right away. Bake at the same temperature for a further fifteen minutes.
Oven should be left open until perfect. Serve warm or chilled.
Savor your food.
