Tapioca cake with chocolate syrup is a delightful confection that marries the subtle sweetness of tapioca pearls with the indulgent richness of chocolate. Imagine a moist, slightly chewy cake infused with the earthy essence of tapioca, complemented by a decadent chocolate syrup drizzle that adds a luscious layer of flavor and texture.
Picture a cake that’s both comforting and luxurious, with each bite offering a symphony of sensations.
The aroma alone is enough to transport you to a realm of pure bliss. The scent of freshly baked cake mingles with the rich, intoxicating aroma of chocolate, filling the room with an irresistible fragrance that promises unparalleled indulgence. It’s the kind of aroma that draws you in, inviting you to savor every moment of the culinary experience that awaits.
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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