{"id":3862,"date":"2026-07-26T11:54:36","date_gmt":"2026-07-26T11:54:36","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/cupavci-croates-au-chocolat-et-a-la-noix-de-coco\/"},"modified":"2026-07-26T11:54:36","modified_gmt":"2026-07-26T11:54:36","slug":"cupavci-croates-au-chocolat-et-a-la-noix-de-coco","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/cupavci-croates-au-chocolat-et-a-la-noix-de-coco\/","title":{"rendered":"\u010cupavci croates au chocolat et \u00e0 la noix de coco"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  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#recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-ing-group,\n  #recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-info-card,\n  #recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-steps>li,\n  #recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-pull,\n  #recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-rail,\n  #recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-rail *{color:#111!important}\n  #recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-fr-hr-cupavci-croatian-chocolate-coconut-cake\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-cupavci-croatian-chocolate-coconut-cake\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Petit g\u00e2teau \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-cupavci-croatian-chocolate-coconut-cake\"><span class=\"gj-title-main\"><b>\u010cupavci croates<\/b> en cubes de g\u00e9noise<\/span><span class=\"gj-title-accent gj-serif\">enrob\u00e9s de chocolat et noix de coco<\/span><\/h2>\n    <p class=\"gj-sub\">Des cubes de g\u00e9noise l\u00e9g\u00e8re plong\u00e9s dans un gla\u00e7age au chocolat et au lait, puis roul\u00e9s dans la noix de coco pour une enveloppe moelleuse et textur\u00e9e.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\"><li>Cat\u00e9gorie : <strong>Petit g\u00e2teau<\/strong><\/li><li>Cuisine : <strong>Cuisine croate<\/strong><\/li><li>M\u00e9thode : <strong>Cuisson au four et enrobage<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>24 pi\u00e8ces<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Refroidissement<\/dt><dd>1 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 310 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cupavci-\u2013-Croatian-Chocolate-Coconut-Cake-2.webp\" alt=\"Assiette blanche de \u010dupavci carr\u00e9s couverts de chocolat et noix de coco, avec un cube coup\u00e9 devant et un linge rouge au fond\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La g\u00e9noise refroidie absorbe une fine couche de gla\u00e7age sans se d\u00e9faire, puis la noix de coco fixe l\u2019enveloppe.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-cupavci-croatian-chocolate-coconut-cake\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-cupavci-croatian-chocolate-coconut-cake\">Un enrobage rapide autour d\u2019une g\u00e9noise bien refroidie<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La recette de \u010dupavci croates transforme une g\u00e9noise simple en petits cubes recouverts de chocolat et de noix de coco. Ces g\u00e2teaux sont proches, par leur forme et leur technique, des lamingtons connus dans d\u2019autres pays, mais ils occupent leur propre place dans les cuisines familiales croates et r\u00e9gionales. Le contraste recherch\u00e9 vient d\u2019un c\u0153ur l\u00e9ger, d\u2019une fine couche chocolat\u00e9e qui p\u00e9n\u00e8tre l\u00e9g\u00e8rement la surface et d\u2019une enveloppe de noix de coco s\u00e8che qui emp\u00eache les pi\u00e8ces de coller entre elles.<\/p><blockquote class=\"gj-pull\">La g\u00e9noise doit \u00eatre froide et le gla\u00e7age fluide : l\u2019une garde la forme, l\u2019autre couvre sans cr\u00e9er une couche \u00e9paisse.<\/blockquote><p>La g\u00e9noise doit avoir assez de structure pour \u00eatre d\u00e9coup\u00e9e et plong\u00e9e dans le gla\u00e7age. Les \u0153ufs et le sucre sont fouett\u00e9s jusqu\u2019\u00e0 devenir \u00e9pais et p\u00e2les, puis le lait et le beurre sont incorpor\u00e9s avec mod\u00e9ration. La farine et la levure sont tamis\u00e9es pour \u00e9viter les poches s\u00e8ches. Une p\u00e2te trop m\u00e9lang\u00e9e perd une partie de son air; une p\u00e2te insuffisamment homog\u00e8ne donne des tunnels et des zones farineuses. Le moule de 30 \u00d7 22 cm produit une hauteur adapt\u00e9e \u00e0 vingt-quatre cubes sans exiger une cuisson trop longue.<\/p><p>La cuisson s\u2019arr\u00eate lorsque le dessus reprend sa forme sous une pression l\u00e9g\u00e8re et qu\u2019une pique ressort sans p\u00e2te humide. Une g\u00e9noise trop cuite absorbe davantage de gla\u00e7age mais reste s\u00e8che au centre; une g\u00e9noise insuffisamment cuite se tasse et se casse pendant l\u2019enrobage. Apr\u00e8s d\u00e9moulage, le g\u00e2teau refroidit compl\u00e8tement sur une grille. Un passage de trente minutes au r\u00e9frig\u00e9rateur raffermit encore la mie et rend les ar\u00eates plus propres. La d\u00e9coupe se fait avec un long couteau dentel\u00e9, en essuyant la lame entre les lignes.<\/p><\/div><div class=\"gj-copy-col\"><p>Le gla\u00e7age n\u2019est pas une ganache \u00e9paisse. Le chocolat fond avec le lait, le beurre et le sucre pour obtenir un liquide brillant qui coule en ruban. Il reste chaud, mais non br\u00fblant, pendant le travail. S\u2019il \u00e9paissit, quelques cuill\u00e8res de lait chaud le d\u00e9tendent. Chaque cube est plong\u00e9 rapidement avec deux fourchettes, tourn\u00e9 pour couvrir les six faces, puis soulev\u00e9 afin que l\u2019exc\u00e9dent s\u2019\u00e9goutte. Un trempage prolong\u00e9 gorge la g\u00e9noise et rend le g\u00e2teau difficile \u00e0 manipuler.<\/p><p>La noix de coco est plac\u00e9e dans un plat large et peu profond. Le cube chocolat\u00e9 y est roul\u00e9 imm\u00e9diatement, avant que la surface ne commence \u00e0 figer. La couche doit \u00eatre r\u00e9guli\u00e8re mais non tass\u00e9e. Les \u010dupavci reposent ensuite sur une grille ou du papier cuisson, espac\u00e9s, pendant au moins trente minutes. Le chocolat se stabilise et la noix de coco adh\u00e8re. Les g\u00e2teaux peuvent \u00eatre d\u00e9plac\u00e9s dans une bo\u00eete seulement lorsque leur surface ne marque plus au toucher.<\/p><p>Le service se fait \u00e0 temp\u00e9rature ambiante, lorsque la g\u00e9noise et l\u2019enrobage retrouvent leur souplesse. Les pi\u00e8ces sont assez riches pour \u00eatre propos\u00e9es seules avec du caf\u00e9 ou du th\u00e9. Cette version ne contient pas de cr\u00e8me ni de confiture au centre; le go\u00fbt d\u00e9pend donc de la qualit\u00e9 du chocolat, de la fra\u00eecheur de la noix de coco et de la justesse du trempage. Le r\u00e9sultat final montre des cubes nets, une mie jaune et a\u00e9r\u00e9e, une bordure chocolat\u00e9e fine et une couverture blanche qui reste distincte plut\u00f4t que noy\u00e9e dans le gla\u00e7age.<\/p><\/div><\/div><\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-cupavci-croatian-chocolate-coconut-cake\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">De la mousse d\u2019\u0153ufs aux cubes enrob\u00e9s<\/p><h3 id=\"recipe-timeline-fr-hr-cupavci-croatian-chocolate-coconut-cake\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 45 min \u00b7 Four : 25 min \u00b7 Refroidissement : 1 h 30 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Fouetter les \u0153ufs et pr\u00e9parer la p\u00e2te.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Enfourner la g\u00e9noise et pr\u00e9parer la grille.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Refroidir compl\u00e8tement puis raffermir au r\u00e9frig\u00e9rateur.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H\">2:00<\/time><span>D\u00e9couper, glacer, rouler dans la noix de coco et laisser prendre.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Les \u0153ufs et le sucre sont fouett\u00e9s jusqu\u2019\u00e0 obtenir une masse claire et \u00e9paisse, puis le lait, le beurre fondu, la vanille, la farine, la levure et le sel forment une p\u00e2te l\u00e9g\u00e8re. La g\u00e9noise cuit dans un moule rectangulaire, refroidit compl\u00e8tement, puis passe bri\u00e8vement au r\u00e9frig\u00e9rateur avant d\u2019\u00eatre d\u00e9coup\u00e9e en vingt-quatre cubes. Un gla\u00e7age fluide est pr\u00e9par\u00e9 avec chocolat, lait, beurre et sucre. Chaque cube est plong\u00e9 rapidement, \u00e9goutt\u00e9 puis roul\u00e9 imm\u00e9diatement dans la noix de coco r\u00e2p\u00e9e. Les \u010dupavci reposent au moins trente minutes avant d\u2019\u00eatre rang\u00e9s. La r\u00e9ussite d\u00e9pend d\u2019une g\u00e9noise froide, d\u2019un gla\u00e7age assez liquide et d\u2019un enrobage effectu\u00e9 sans laisser les cubes s\u2019imbiber excessivement.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-cupavci-croatian-chocolate-coconut-cake\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-cupavci-croatian-chocolate-coconut-cake\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-cupavci-croatian-chocolate-coconut-cake\">\n          <h4 id=\"recipe-ing-1-fr-hr-cupavci-croatian-chocolate-coconut-cake\">Pour la g\u00e9noise<\/h4>\n          <ul><li><strong>4 \u0153ufs de 50 g chacun<\/strong><em>\u00c0 temp\u00e9rature ambiante.<\/em><\/li><li><strong>220 g de sucre en poudre<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019extrait de vanille<\/strong><\/li><li><strong>120 ml de lait entier<\/strong><\/li><li><strong>120 g de beurre doux, fondu et ti\u00e9di<\/strong><\/li><li><strong>300 g de farine de bl\u00e9<\/strong><\/li><li><strong>12 g de levure chimique<\/strong><\/li><li><strong>2 g de sel fin<\/strong><\/li><\/ul>\n        <\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-cupavci-croatian-chocolate-coconut-cake\">\n          <h4 id=\"recipe-ing-2-fr-hr-cupavci-croatian-chocolate-coconut-cake\">Pour l\u2019enrobage<\/h4>\n          <ul><li><strong>300 g de chocolat noir \u00e0 55 % de cacao, hach\u00e9<\/strong><\/li><li><strong>250 ml de lait entier<\/strong><\/li><li><strong>80 g de beurre doux<\/strong><\/li><li><strong>60 g de sucre en poudre<\/strong><\/li><li><strong>250 g de noix de coco r\u00e2p\u00e9e non sucr\u00e9e<\/strong><\/li><\/ul>\n        <\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et remplacements.<\/strong> La recette contient du gluten, des \u0153ufs et du lait. Le chocolat peut contenir du soja selon la marque. Pour une version sans gluten, utiliser un m\u00e9lange p\u00e2tissier 1:1 avec gomme adapt\u00e9e; pour une version sans lait, employer une boisson v\u00e9g\u00e9tale neutre, une margarine de cuisson et un chocolat garanti sans lait.<\/aside><\/div><\/div><\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-cupavci-croatian-chocolate-coconut-cake\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-cupavci-croatian-chocolate-coconut-cake\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> G\u00e9noise<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parez le moule<\/p><p class=\"gj-step-x\">Pr\u00e9chauffez le four \u00e0 175 \u00b0C. Chemisez un moule de 30 \u00d7 22 cm de papier cuisson en laissant d\u00e9passer deux bandes pour faciliter le d\u00e9moulage.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Fouettez les \u0153ufs et le sucre<\/p><p class=\"gj-step-x\">Battez les \u0153ufs, 220 g de sucre et la vanille pendant 6 \u00e0 8 minutes, jusqu\u2019\u00e0 ce que le m\u00e9lange soit tr\u00e8s p\u00e2le, \u00e9pais et qu\u2019il retombe en ruban.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajoutez les liquides<\/p><p class=\"gj-step-x\">M\u00e9langez le lait et le beurre fondu ti\u00e8de. Versez-les en filet sur la mousse d\u2019\u0153ufs en m\u00e9langeant d\u00e9licatement \u00e0 la spatule.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Incorporez les poudres<\/p><p class=\"gj-step-x\">Tamisez la farine, la levure et le sel au-dessus du m\u00e9lange. Incorporez en trois fois avec une spatule, en soulevant la p\u00e2te sans la travailler excessivement.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faites cuire la g\u00e9noise<\/p><p class=\"gj-step-x\">Versez la p\u00e2te dans le moule, \u00e9galisez et enfournez 23 \u00e0 27 minutes. <span class=\"gj-cue\">Le dessus doit reprendre sa forme sous une pression l\u00e9g\u00e8re et une pique doit ressortir s\u00e8che.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Refroidissez et raffermissez<\/p><p class=\"gj-step-x\">Laissez reposer 10 minutes dans le moule, d\u00e9moulez sur une grille et refroidissez compl\u00e8tement. Placez ensuite la g\u00e9noise 30 minutes au r\u00e9frig\u00e9rateur.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Gla\u00e7age et noix de coco<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">D\u00e9coupez les cubes<\/p><p class=\"gj-step-x\">\u00c9galisez les bords si n\u00e9cessaire, puis coupez la g\u00e9noise en 24 cubes r\u00e9guliers. Utilisez un couteau dentel\u00e9 et essuyez la lame entre les coupes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pr\u00e9parez le gla\u00e7age<\/p><p class=\"gj-step-x\">Chauffez le lait, 80 g de beurre et 60 g de sucre jusqu\u2019au fr\u00e9missement. Retirez du feu, ajoutez le chocolat et remuez jusqu\u2019\u00e0 obtenir un gla\u00e7age lisse et fluide.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Trempez les cubes<\/p><p class=\"gj-step-x\">\u00c0 l\u2019aide de deux fourchettes, plongez chaque cube rapidement dans le gla\u00e7age, tournez-le pour couvrir toutes les faces, puis laissez l\u2019exc\u00e9dent s\u2019\u00e9couler 5 secondes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Roulez dans la noix de coco<\/p><p class=\"gj-step-x\">D\u00e9posez imm\u00e9diatement le cube dans la noix de coco r\u00e2p\u00e9e et roulez-le sans presser. Placez-le sur une grille ou du papier cuisson.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laissez l\u2019enrobage prendre<\/p><p class=\"gj-step-x\">Laissez les \u010dupavci reposer 30 minutes \u00e0 temp\u00e9rature ambiante. Si le gla\u00e7age \u00e9paissit pendant le travail, d\u00e9tendez-le avec 15 \u00e0 30 ml de lait chaud.<\/p><\/div><\/li><\/ol><\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-cupavci-croatian-chocolate-coconut-cake\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-cupavci-croatian-chocolate-coconut-cake\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir \u00e0 temp\u00e9rature ambiante avec du caf\u00e9, du th\u00e9 noir ou une boisson peu sucr\u00e9e. Deux petites pi\u00e8ces suffisent g\u00e9n\u00e9ralement par personne. Pour un plateau, alterner les cubes entiers et quelques pi\u00e8ces coup\u00e9es au dernier moment, sans exposer la mie trop longtemps \u00e0 l\u2019air.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conserver les \u010dupavci dans une bo\u00eete ferm\u00e9e jusqu\u2019\u00e0 2 jours \u00e0 temp\u00e9rature fra\u00eeche ou 5 jours au r\u00e9frig\u00e9rateur. Les laisser revenir 30 minutes \u00e0 temp\u00e9rature ambiante avant service. Ils se cong\u00e8lent jusqu\u2019\u00e0 2 mois en une seule couche puis en bo\u00eete; d\u00e9congeler au r\u00e9frig\u00e9rateur sans ouvrir imm\u00e9diatement le r\u00e9cipient, afin de limiter la condensation.<\/p><\/section><section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Ajouter le zeste fin d\u2019une orange \u00e0 la p\u00e2te et 10 ml de jus au gla\u00e7age.<\/li><li>Remplacer 50 g de farine par 50 g de poudre d\u2019amande pour une mie plus tendre.<\/li><li>Ajouter 1 cuill\u00e8re \u00e0 caf\u00e9 de caf\u00e9 soluble au lait chaud du gla\u00e7age.<\/li><li>Utiliser un m\u00e9lange p\u00e2tissier sans gluten 1:1 et v\u00e9rifier la tenue d\u2019un premier cube avant d\u2019enrober toute la s\u00e9rie.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Trois observations de cuisine d\u2019essai<\/h4><ol><li>Une g\u00e9noise froide se d\u00e9coupe plus nettement et boit moins de gla\u00e7age qu\u2019un g\u00e2teau encore ti\u00e8de.<\/li><li>Le gla\u00e7age doit couler en ruban; trop \u00e9pais, il masque la mie et \u00e9puise la quantit\u00e9 avant les derniers cubes.<\/li><li>La noix de coco se r\u00e9partit dans un plat large et est renouvel\u00e9e par petites portions lorsqu\u2019elle devient charg\u00e9e de chocolat.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Moule de 30 \u00d7 22 cm<\/li><li>Batteur \u00e9lectrique<\/li><li>Spatule souple<\/li><li>Grille de refroidissement<\/li><li>Couteau dentel\u00e9<\/li><li>Deux fourchettes et deux plats peu profonds<\/li><\/ul><\/section><\/div><\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-cupavci-croatian-chocolate-coconut-cake\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-cupavci-croatian-chocolate-coconut-cake\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 310 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 36 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 3 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 90 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 cube, soit un vingt-quatri\u00e8me de la recette. <strong>Allerg\u00e8nes principaux :<\/strong> gluten, \u0153ufs, lait et \u00e9ventuellement soja. Ces valeurs sont une estimation approximative fond\u00e9e sur des donn\u00e9es de composition usuelles ; elles varient selon les marques, le parage, l\u2019absorption et le partage r\u00e9el des portions.<\/p><\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Derni\u00e8re lecture<\/p><p class=\"gj-close-quote\">Une mie l\u00e9g\u00e8re, une bordure de chocolat fine et une couche de noix de coco qui reste s\u00e8che au toucher.<\/p><p class=\"gj-close-copy\">Les \u010dupavci demandent moins une technique complexe qu\u2019un bon contr\u00f4le des temp\u00e9ratures. Une g\u00e9noise froide et un gla\u00e7age fluide permettent d\u2019enrober chaque cube rapidement, sans casser les ar\u00eates ni saturer le c\u0153ur.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-cupavci-croatian-chocolate-coconut-cake\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"\u010cupavci croates en cubes de g\u00e9noise enrob\u00e9s de chocolat et noix de coco\",\n  \"description\": \"Des cubes de g\u00e9noise l\u00e9g\u00e8re plong\u00e9s dans un gla\u00e7age au chocolat et au lait, puis roul\u00e9s dans la noix de coco pour une enveloppe moelleuse et textur\u00e9e.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cupavci-\u2013-Croatian-Chocolate-Coconut-Cake-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cupavci-\u2013-Croatian-Chocolate-Coconut-Cake-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Cupavci-\u2013-Croatian-Chocolate-Coconut-Cake-2.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Petit g\u00e2teau\",\n  \"cookingMethod\": \"Cuisson au four et enrobage\",\n  \"keywords\": \"recette de \u010dupavci croates, g\u00e2teaux croates chocolat noix de coco, cubes de g\u00e9noise enrob\u00e9s, \u010dupavci moelleux au chocolat, petits g\u00e2teaux \u00e0 la noix de coco\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT25M\",\n  \"totalTime\": \"PT2H40M\",\n  \"recipeYield\": \"24 pi\u00e8ces\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"310 kcal\",\n    \"carbohydrateContent\": \"36 g\",\n    \"proteinContent\": \"4 g\",\n    \"fatContent\": \"17 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"90 mg\",\n    \"servingSize\": \"1 cube, soit un vingt-quatri\u00e8me de la recette\"\n  },\n  \"recipeIngredient\": [\n    \"4 \u0153ufs de 50 g chacun\",\n    \"220 g de sucre en poudre\",\n    \"1 cuill\u00e8re \u00e0 caf\u00e9 d\u2019extrait de vanille\",\n    \"120 ml de lait entier\",\n    \"120 g de beurre doux, fondu et ti\u00e9di\",\n    \"300 g de farine de bl\u00e9\",\n    \"12 g de levure chimique\",\n    \"2 g de sel fin\",\n    \"300 g de chocolat noir \u00e0 55 % de cacao, hach\u00e9\",\n    \"250 ml de lait entier\",\n    \"80 g de beurre doux\",\n    \"60 g de sucre en poudre\",\n    \"250 g de noix de coco r\u00e2p\u00e9e non sucr\u00e9e\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"G\u00e9noise\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pr\u00e9parez le moule\",\n          \"text\": \"Pr\u00e9chauffez le four \u00e0 175 \u00b0C. Chemisez un moule de 30 \u00d7 22 cm de papier cuisson en laissant d\u00e9passer deux bandes pour faciliter le d\u00e9moulage.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Fouettez les \u0153ufs et le sucre\",\n          \"text\": \"Battez les \u0153ufs, 220 g de sucre et la vanille pendant 6 \u00e0 8 minutes, jusqu\u2019\u00e0 ce que le m\u00e9lange soit tr\u00e8s p\u00e2le, \u00e9pais et qu\u2019il retombe en ruban.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ajoutez les liquides\",\n          \"text\": \"M\u00e9langez le lait et le beurre fondu ti\u00e8de. Versez-les en filet sur la mousse d\u2019\u0153ufs en m\u00e9langeant d\u00e9licatement \u00e0 la spatule.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Incorporez les poudres\",\n          \"text\": \"Tamisez la farine, la levure et le sel au-dessus du m\u00e9lange. Incorporez en trois fois avec une spatule, en soulevant la p\u00e2te sans la travailler excessivement.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Faites cuire la g\u00e9noise\",\n          \"text\": \"Versez la p\u00e2te dans le moule, \u00e9galisez et enfournez 23 \u00e0 27 minutes. Le dessus doit reprendre sa forme sous une pression l\u00e9g\u00e8re et une pique doit ressortir s\u00e8che.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Refroidissez et raffermissez\",\n          \"text\": \"Laissez reposer 10 minutes dans le moule, d\u00e9moulez sur une grille et refroidissez compl\u00e8tement. Placez ensuite la g\u00e9noise 30 minutes au r\u00e9frig\u00e9rateur.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Gla\u00e7age et noix de coco\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"D\u00e9coupez les cubes\",\n          \"text\": \"\u00c9galisez les bords si n\u00e9cessaire, puis coupez la g\u00e9noise en 24 cubes r\u00e9guliers. Utilisez un couteau dentel\u00e9 et essuyez la lame entre les coupes.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pr\u00e9parez le gla\u00e7age\",\n          \"text\": \"Chauffez le lait, 80 g de beurre et 60 g de sucre jusqu\u2019au fr\u00e9missement. Retirez du feu, ajoutez le chocolat et remuez jusqu\u2019\u00e0 obtenir un gla\u00e7age lisse et fluide.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Trempez les cubes\",\n          \"text\": \"\u00c0 l\u2019aide de deux fourchettes, plongez chaque cube rapidement dans le gla\u00e7age, tournez-le pour couvrir toutes les faces, puis laissez l\u2019exc\u00e9dent s\u2019\u00e9couler 5 secondes.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Roulez dans la noix de coco\",\n          \"text\": \"D\u00e9posez imm\u00e9diatement le cube dans la noix de coco r\u00e2p\u00e9e et roulez-le sans presser. Placez-le sur une grille ou du papier cuisson.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Laissez l\u2019enrobage prendre\",\n          \"text\": \"Laissez les \u010dupavci reposer 30 minutes \u00e0 temp\u00e9rature ambiante. 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