How to cook
Beat well once again until you get a homogeneous mixture, pour it into a form with removable sides in which you've laid out baking paper and buttered.
Bake the cake layer in a preheated 338°F (170 °C) oven until your toothpick comes out dry when you poke it. After it's baked, leave it to cool and begin preparing the cream mixture, which is even easier to make.
Stir carefully with a whisk, while gradually adding the powdered sugar. You can increase the amount based on how sweet you want it. Leave it aside while you melt the gelatin in a water bath. Once dissolved, add it to the resulting cream and stir lightly. Leave it in the fridge to harden.
The cake layer is likely to have cooled by now, so it's time to begin preparation of the snowballs. Use a knife to mark about 1/4″ (0.5 cm) from its edge, begin to dig it out with your fingers (the inner part) and make the dug out parts into crumbs. Set aside a little for sprinkling on the cake. Be careful not to dig out the bottom and walls of the cake layer! Once you're done, the cake layer needs to look like a deep, round plate.
Melt the crumbled chocolate and butter in a water bath. Remove from the stove, add the crumbs and remaining 3 1/3 tbsp (50 ml) cream. Stir the mixture and begin to form snowballs. You're going to need them in 2 places - in the cream and as decoration of the cake itself. I made them smaller for the cream and larger for the top of the cake.
Once you've formed the snowballs, it's time to pour half the cream over the cake layer. Next, arrange the snowballs on top and pour in the other half of the cream.
Sprinkle with the set aside crumbs from the cake layer on top. Roll the rest of the snowballs in coconut flakes and finish decorating the cake with them. Leave them in the fridge for at least 1 night. Before serving, remove the cake ring and serve in a suitable container.