Zutaten für Chocaroon Cake
- 3 large egg whites
- pinch salt
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 1 cup shredded sweetened coconut
- 1 (15.25 ounce) box chocolate cake mix
- 1 (3.4 ounce) box instant chocolate pudding mix
- 3 large eggs
- 3 large egg yolks
- 1 cup water
- ½ cup vegetable oil
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Zubereitung von Chocaroon Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- **Make the Macaroon Center:** In a clean, grease-free bowl, beat 3 large egg whites with a pinch of salt using an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold in 1 cup shredded sweetened coconut and ½ cup all-purpose flour.
- **Make the Chocolate Cake:** In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1 small box (3.4 oz) instant chocolate pudding mix, 3 large eggs yolks, 1 cup water, and ½ cup vegetable oil.
- Beat with an electric mixer on medium speed for 2 minutes until well combined.
- Pour ⅓ of the chocolate cake batter into the prepared bundt pan.
- Spoon the macaroon mixture evenly over the cake batter.
- Pour the remaining chocolate cake batter over the macaroon layer.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, drizzle with melted chocolate (optional) or dust with confectioners' sugar.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
126g
Fat
29g
Carbs
17g
