Coconut and chocolate 

Coconut and chocolate
For the chocolate base
Ingredients
90 gr of Butter
150 gr of semisweet Chocolate
3 eggs
200gr of Sugar.
1 tsp vanilla essence
125 gr of Flour 0000.
For the coconut filling
Ingredients:
250 gr of coconut
250 gr of condensed milk
25 gr of butter / melted butter
1 tsp vanilla essence
For the chocolate ganache
140 gr of semisweet chocolate
90 ml heavy cream (whipping cream)
Preparation
1. Place the chocolate and butter in a bowl and melt in a double boiler. Reserve
2. In a bowl add the eggs, the sugar and the vanilla essence and mix without beating.
3. Add the chocolate and integrate well.
4. Sift the flour and mix.
5. Pour the preparation into a 22cm greased and floured mold.
6. Bake at 180 C for 40 min or until the edges begin to peel (it should be very juicy in the center)
7. Unmold and cool on a rack.
Preparation
1. In a bowl, place the coconut, the condensed milk, the melted butter, the vanilla essence and mix until it forms a dough.
2. Place the coconut filling on top of the cake.
3. Refrigerate for 30 min
For the ganache
1. Cut the chocolate into pieces and place in a bowl.
2. Add the cream and take it to the microwave for 1 minute and a half.
3. Mix until integrated.
4. Add the ganache over the coconut cream and let cool before serving. (You can chill it in the fridge to make it faster.)
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