The tastiest disaster: Chocolate Coconut Cake Truffle

“If you’re not making mistakes, you’re not taking risks, and that means you’re not going anywhere. The key is to make mistakes faster than the competition, so you have more changes to learn and win. “

John W Holt Jr

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Now, fellow bakers – professionals and amateurs – place your hands on your hearts and admit it – WE HAVE ALL BEEN THERE…When a baking disaster happens, we question our abilities, beliefs, and experience suddenly fades into the fog of panic…Have you ever dropped a cake? Misplaced a treat in the fridge under a heavy intruder? Forgotten to half the butter amount when halved all the other ingredients? Accidentally lowered the oven temperature when baking a sponge? And so on…

“Do not take yourself too seriously. You have to learn not to be dismayed at making mistakes. No human being can avoid failures.” 

Lawrence G Lovasik

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It is all correctable at the end of the day…

Method

This so-called “Coconut-ball” in Hungary (invented WAY BEFORE the cake pops) can be made from any leftover cake, crushed biscuits or edge-trimmings of delicious bakes.

500 g cake, biscuit or the mixture of the two

100 g butter or 200 g melted chocolate

100 g icing sugar

2 tbsp cocoa powder

vanilla extract

1 tsp rum aroma

200 ml cherry juice

Mix all the ingredients to create an easily malleable dough. The needed amount of liquids or chocolate will depend on the consistency of the basic cake used (e.g. crushed biscuit will soak in more liquid than leftover sponge cake etc.) Form about an inch balls from the dough and roll it in shredded coconut. Placing a cherry (from compote) or  a sugar-coated nut in the middle will add extra flavour and texture to the creation.

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