Chocolate pie WITHOUT FLOUR



Beat the 6 egg whites until stiff and place in a bowl.

In a food processor, add the 6 egg yolks and sugar and beat on high speed until white.

As soon as they turn white, add 100g of OLYMPOS Cow milk butter and beat, add 50g of cocoa powder, 1 tablespoon of baking powder, 1 pinch of salt and mix until homogenized.

Add 120g of coconut and mix with a spatula.

Gently fold in the meringue.

Pour the mixture into a greased 20×30 cm baking tin and bake in a preheated oven at 180 degrees for about 30 minutes.

For the icing, melt 100g of couverture with 50g of OLYMPOS Milk of Life with 3.7% fat in a microwave and pour over the cake.