Temia

In a bain-main marie melt the chocolate cuverture. We breake the eggs and separate the yolks from the eggs whites. With a mixer beat the sugar with the butter whites until the fluffy and become a homogeneous mixture. In a mixer beat the egg yolks until they become a viscous whipped cream. In a mixture of butter and sugar, and the egg yolks an d mix well. In the rhyme, and the zest and the juice of the oranges andcthe grated Indian Coconut and mix well until it becomes a homogeneous mixture. Finally pour 1/3 of the bitten viscous cream and mix well. Add the rest of the heavy cream and stir well until fluffy and become a homogeneous mixture. Preheat our oven to 200 degrees celcius. We take a mold and grind it well, with butter and cocoa up to the walls arround. Bake the chocolate cake for an hour and serve it hot with vanilla or kaimaki ice-cream.