Composition / ingredients
Step-by-step cooking
Step 1:
Preparing the dough. Combine 3 chicken eggs and 120 grams of sugar in a bowl.
Step 2:
Beat eggs with sugar into a fluffy white foam.
Step 3:
In another bowl, sift 20 grams of cocoa, 80 grams of wheat flour and 1 teaspoon of baking powder.
Step 4:
Mix the dry ingredients.
Step 5:
Send the dry ingredients to the egg mixture.
Step 6:
Gently use a spatula to mix the mixture from top to bottom until smooth.
Step 7:
Lubricate the mold with a small piece of butter. (The diameter of the mold is 20 cm).
Step 8:
We put the dough into a mold and send it to bake at 190 degrees for 30 minutes. Cool the finished biscuit completely.
Step 9:
Preparing the filling. Pour 200 ml of milk into a saucepan, add 100 grams of butter and 100 grams of sugar, put on medium heat, and heat until the butter and sugar dissolve.
Step 10:
Then add 150 grams of coconut chips, mix. Cook over low heat for about 10-15 minutes, stirring occasionally.
Step 11:
The mass should thicken. Cool the finished filling.
Step 12:
Cut the biscuit lengthwise into 2 cakes.
Step 13:
We impregnate each cake with cream (approximately 5 tablespoons per 1 cake). You can also impregnate the cakes with syrup or milk.
Step 14:
Then we spread the filling on the cake, distribute it evenly. Cover with a second cake, press lightly.
Step 15:
We put the cake in the refrigerator for about 1 hour.
Step 16:
Preparing the glaze. In a saucepan we send 4 tablespoons of cocoa, 4 tablespoons of sugar, 50 grams of butter and 100 ml of milk.
Step 17:
Stirring all the time, bring the glaze to thicken.
Step 18:
Pour the warm icing on the cake, distribute evenly. We put the cake in the refrigerator for 4-5 hours. The Bounty cake is ready! We cut the cake into portions and serve it to the table. Bon appetit!
A very delicious cake, similar in flavor combination to the well-known bar. The cake consists of a chocolate cake, which we impregnate with cream and a dense filling of coconut chips. The cake is covered with icing, it can also be covered with melted chocolate.
The cake turns out to be very satisfying and delicious, has a rich chocolate-coconut taste.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Wheat flour - 325 kcal/100g
- Coconut chips - 592 kcal/100g
- Baking powder - 79 kcal/100g
