Visually, tapioca cake with chocolate syrup is a feast for the eyes. The cake itself boasts a golden hue, its surface adorned with glistening droplets of chocolate syrup that beckon you to take a bite. Each slice reveals a mesmerizing mosaic of tapioca pearls suspended in a delicate crumb, with ribbons of chocolate syrup weaving their way throughout, creating a masterpiece of edible artistry.
But it’s the taste that truly captivates the senses. With each mouthful, you’re treated to a symphony of flavors that dance across your palate. The delicate sweetness of the tapioca pearls is perfectly balanced by the bold, bittersweet notes of the chocolate syrup, creating a harmonious union of taste sensations that leaves you craving more.
INGREDIENTS
Cake dough:
•500g Granulated Tapioca
•½ cup (tea) of Sugar
•800ml of Whole Milk
•200ml of Coconut Milk
•1 can of condensed milk
•100g of grated coconut
Chocolate syrup:
•½ cup (tea) of Sugar
•200ml of Milk
•½ cup (tea) chocolate powder
•1 tablespoon of butter
METHOD OF PREPARATION:
CAKE:
In a bowl, place the granulated tapioca, milk, condensed milk, coconut milk and grated coconut and mix very well!
Grease a 24cm by 9cm mold with a hole in the middle with butter and place the dough, pressing well and placing plastic wrap in contact.
Refrigerate for 2 hours. Unmold and add the syrup.
SYRUP:
• Heat the sugar over low heat until it caramelizes, add the warm milk and continue mixing quickly until it forms a medium syrup. Add the chocolate and butter and mix well and let it cool.
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