Chocolate Bounty cake with coconut filling

Step-by-step preparation

Cooking time: 7 hr

1. STEP 1

   

   Prepare the dough. Combine 3 chicken eggs and 120 grams of sugar in a bowl.

2. STEP 2

   

   Beat the eggs with sugar into a fluffy white foam.

3. STEP 3

   

   In another bowl, sift 20 grams of cocoa, 80 grams of wheat flour and 1 teaspoon of baking powder.

4. STEP 4

   

   Mix dry ingredients.

5. STEP 5

   

   Add dry ingredients to egg mixture.

6. STEP 6

   

   Gently stir the mixture from top to bottom with a spatula until smooth.

7. STEP 7

   

   Grease the mold with a small piece of butter. (Mold diameter - 20 cm).

8. STEP 8

   

   Place the dough in the mold and bake at 190 degrees for 30 minutes. Cool the finished biscuit completely.

9. STEP 9

   

   Prepare the filling. Pour 200 ml of milk into a saucepan, add 100 g of butter and 100 g of sugar, put on medium heat, and heat until the butter and sugar dissolve.

10. STEP 10

    

    Then add 150 grams of coconut flakes and mix. Cook over low heat for about 10-15 minutes, stirring occasionally.

11. STEP 11

    

    The mass should thicken. Cool the finished filling.

12. STEP 12

    

    Cut the biscuit lengthwise into 2 layers.

13. STEP 13

    

    Soak each cake with cream (approximately 5 tablespoons per cake). You can also soak the cakes with syrup or milk.

14. STEP 14

    

    Then put the filling on the crust and distribute it evenly. Cover with the second cake layer and press lightly.

15. STEP 15

    

    Place the cake in the refrigerator for approximately 1 hour.

16. STEP 16

    

    Preparing the glaze. Place 4 tbsp into the pan. spoons of cocoa, 4 tbsp. spoons of sugar, 50 grams of butter and 100 ml of milk.

17. STEP 17

    

    Stirring all the time, bring the glaze until thick.

18. STEP 18

    

    Pour the warm glaze onto the cake and distribute evenly. Place the cake in the refrigerator for 4-5 hours. The Bounty cake is ready! Cut the cake into portions and serve. Bon appetit!