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Rita Dolce
Lives in Madrid, Spain
754 followers|623,254 views


Rita Dolce

Cakes, Pies and Tarts  - 
Tropical chocolate cake! 
Coconut, chocolate and passion fruit curd!
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Rita Dolce

Baking & Desserts  - 
Tropical chocolate cake:
made with coconut milk and shredded coconut, filled with passion fruit curd and frosted with chocolate ganache.
Melody Chaubo's profile photoRalph Roberts's profile photoAnita Joyce's profile photoUri Palatnik's profile photo
Looks delicious.
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Tropical chocolate cake!
A dense and crumbly chocolate cake made with coconut milk and shredded coconut, filled with passion fruit curd and frosted with dark chocolate ganache! I made it to celebrate my blog´s 2nd birthday!
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Hi everybody! 
Today is my blog´s 2nd birthday and for it I made a tropical chocolate cake and the pic I´m posting here was taken with soft natural color, coming through a white curtain, the source of the light is on the right side of the cake! The pic was taken with a sony alpha 77 with the MR mode(memory recall), I like this mode because I can control the exposure and aperture settings, it was taken with F8.0 and iso 0. I´m still learning a lot about phorography and its terminology! The pic then was edited with adobe white rabbit (I like the name :D), using the lens correction and used the vignette to darken the sides of the pic!
Oh before I forget, notice the colors of the background, they complement the colors of the cake and I thought they bring a nice harmony to the pic!
WOuld love to hear your feedback!
Thank you and enjoy your week!
Srinivas Sri's profile photoanam Ahmed's profile photoRita Dolce's profile photoGreg Poulos's profile photo
Thank you all! :)
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Rita Dolce

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Chocolate cake, tropical flavors and my blog's 2nd birthay!
Two years ago I started this blog as a way to share my passion with others, but most importantly to learn from foodies from all walks of life and from different cultural backgrounds and what a life-changing decision it was!  For this special occasion, I bak...
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Thank you so much Eric!
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Rita Dolce

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ZA'ATAR - a Middle Eastern Spice Mix

Watch me make this oh-so-easy & versatile Middle Eastern Spice mix in this very short video.
A simple mix of sesame seeds, oregano, marjoram, etc, it can be used to top flatbreads, in yoghurt for a different raita, for barbecues, the list is endless!
Full recipe on the YouTube page & video.

Watch the video on how to make it, then go to +ally phillips's recipe for Key Lime Zahtar (za'atar) Roast Chicken here:

#zaatar   #middleeasterncuisine   #allyskitchen  
#linsfood   #azlinbloor   #AzEntertainment  
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Have her in circles
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paweł emil's profile photo
Tropicale chocolate cake!
How abt a tropical cake for this 4th of july or for this weekend? Coconut and chocolate with passion fruit curd! A wiiner!
Rita Dolce's profile photoMummys FastandEasy's profile photo
+Mummys FastandEasy thank you :)
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Tropical chocolate cake!
Chocolate with cooconut, filled with passion fruit curd and frosted with dark chocolate ganache!
The Macaron Store's profile photoRita Dolce's profile photoali kilic's profile photoMorteza Yazeedy's profile photo
+Diana Kritinar Thank u :)
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Rita Dolce

> desserts & chocolate  - 
Tropical chocolate cake
Good morning foodies! 
Today is dolcerita76 blog´s 2nd bday and for it I made this cake it´s going to be a bit long so bear with me :D

To make and enjoy the cake, you will need:

For the batter you need: 
2 eggs, room temperature
120 g  flour
20 g cocoa powder
140 g soft butter
130 g vanilla sugar
6 g baking powder
dash of salt
60 g melted and cooled chocolate
140 ml coconut milk
8 tbsp shredded  and lightly toasted coconut (omit the toasting if you want a milder flavor)
tsp  vanilla essence

Combine all the dry ingredients and sift them. In a mixing bowl, cream the butter and sugar, once well combined add the vanilla and the eggs, one by one, and mix till well blended. Add the chocolate and mix again, when all combined, turn off the mixer, add the flour and fold into the batter. Incorporate the dry coconut then the coconut milk. 

Pour the batter in three pans of 13 cm ( 5.1 inches) diameter. If you don't have three pans, you can bake 2 and put the remaining batter in the fridge meanwhile. Bake the batter in a preheated oven at 180 C (356 F) between 25 to 30 minutes, or until a toothpick is inserted and comes out clean
The cake layers where filled with two types of filling: a fruity and a chocolaty one!

For the fruity filling, I went with the aromatic sweet and tart flavor of the tropical Passion fruit, and here's how you make it into a curd. Here's what you will need:
3 eggs
200 g of deseeded  passion fruit pulp (you can use canned pulp but adjust the sugar as it comes sweetened)
70 g sugar (you can use more if you like it sweeter)
dash of salt
100 g cold butter, cut into small cubes, 
1 tsp of corn starch
tsp of lemon juice
Mix the eggs and the sugar until well combined. Dissolve the corn starch with some pulp. then add them along with the rest of the pulp to the egg mixture with the salt and the lemon juice. Put the mix over a double boiler under a gentle flame, whisk the mixture for about 10 min. Put the mix onto a direct flame and keep whisking for about 3 to 5 min or until the curd thickens. Keep in mind that when cooled it will get a lot thicker, so when you achieve the desired thickness turn off the heat and start whisking in the butter. 
When done, cover the curd with plastic wrap and leave it to cool.
For the chocolate filling, I went with a standard ganache using:
250 g dark chocolate, chopped
250 g heavy cream
1 tbsp butter
1 tsp vanilla essence
1 tsp corn syrup or honey
In a sauce pan, heat the cream and vanilla until it simmers, pour over the chopped chocolate and whisk until the chocolate melts, add the butter and corn syrup and whisk again. I like to beat the ganache with a whisk for about 5 min, it becomes fluffy and light and easier to work with.
Now that all of the componenets are ready, it's time to assemble the cake.
On a layer of chocolate cake pipe a circle of ganache around it using a pastry bag. Now fill the middle with the curd and cover with the second cake layer. Repeat the same steps and finish with last cake layer. 
Before frosting the cake I brushed it with some curd, then frosted with the ganache.

Using the remaining ganache, I made some chocolate truffles and rolled them in coconut which I used to decorate the top of the cake. As for the remaining curd, you can serve it with the cake or use it in other recipes; it's even great on toasted bread too for breakfast!
Enz F's profile photoJoy Stewart's profile photoRita Dolce's profile photofoodies+'s profile photo
+foodies+ yes, one thing leads to another... :)
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Tropical chocolate cake for my blog´s 2nd birthday!
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Rita Dolce

Baking & Desserts  - 
Raspberry creme brulée pie!
Pies and creme brulée lovers will like this one!
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Rita Dolce

Desserts  - 
Raspberry creme brulée pie!
Creamy, chocolaty and the plus of the rapberry tanginess!  Really delicious!
Rita Dolce's profile photoMalggy Antenucci's profile photoLeanne Faganello's profile photo
+Malggy Antenucci Me too :)
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Have her in circles
754 people
paweł emil's profile photo
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Madrid, Spain