Bounty cake in chocolate glaze
12 servings
90 minutes
The 'Bounty' cake in chocolate glaze is a true delight for coconut and chocolate lovers. This dessert resembles the famous chocolate bar but in a more refined and homemade version. Tender sponge layers soaked in airy semolina and coconut cream create a wonderful combination of textures and flavors. The enveloping chocolate glaze adds rich sweetness to the cake, making it a true decoration for any celebration. The European origin of this dessert reflects a love for combining classic ingredients with an original presentation. The cake is perfect for special occasions when you want to treat yourself to something special. It is best served chilled so that the glaze firms up and the flavor becomes even richer.
1
Prepare the dough. Mix eggs, flour, melted margarine, baking powder, 200 g of sugar, 3 tablespoons of milk, cocoa, and chocolate. Pour the dough into a mold. Bake in a preheated oven at 180 degrees for about 40-50 minutes. Let it cool and then cut into 2 parts.
- Chicken egg: 3 pieces
- Wheat flour: 170 g
- Margarine: 200 g
- Baking powder: 2 teaspoons
- Sugar: 400 g
- Milk: 0.5 l
- Milk chocolate: 200 g
- Dark chocolate: 100 g
- Milk: 0.5 l
- Sugar: 400 g
2
Prepare the cream. Make semolina porridge from milk and semolina — when the milk starts to boil, add the semolina one spoon at a time and stir constantly (5 minutes).
- Milk: 0.5 l
- Semolina: 6 tablespoons
3
Whip the butter (soft, slightly melted) separately with sugar (200 g) using a mixer.
- Butter: 200 g
- Sugar: 400 g
4
Mix the porridge, shavings, butter with sugar, and spread this mixture on the cooled layers.
- Coconut flakes: 180 g
- Butter: 200 g
- Sugar: 400 g
5
Coat the last layer with glaze (for this, melt the chocolate) and place it in a cold place to let the glaze set.
- Milk chocolate: 200 g
- Dark chocolate: 100 g