Cake "Bounty"

Description

A cake for true chocolate lovers the chocolate bar bounty, with a very chocolate-coconut refined taste! recipe from Eva Coneway

Ingredients

Butter

250 g
Dark chocolate

250 g
Coconut milk

190 ml
Flour

325 g
Cocoa powder

20 g
Soda

0.5 tsp
Sugar

300 g
Chicken egg

4 piece
Vegetable oil

40 ml
Rum

4 tsp
Cream

700 ml
Condensed milk

400 g
Coconut shavings

300 g
Water

60 ml
White chocolate

50 g
Yogurt

125 g

Cooking

Sift together the flour, cocoa and soda. Add the sugar and mix

In a saucepan place chopped chocolate, butter and coconut milk, which you can buy, but you can prepare yourself at the link I give below. Place the pan on the fire and stirring constantly heat until dissolved and combine ingredients.

In a separate bowl, mix the yogurt, vegetable oil, eggs and rum (liqueur) 1 tsp.

Whip slightly with a whisk.

To combine the egg and chocolate mixture in three stages.

Constantly stirring well.

Two reception to introduce the flour mixture. It turns out that such a creamy mass, which necessarily must weigh. Net weight I got a 1650 g, which we will need to divide into 3 equal parts.

The form of 23 cm diameter to cover the baking paper and weigh it in 550 g of the test.

Evenly distribute the dough in shape and bake in pre-heated to 160"C oven 30 minutes to dry kindling. Be guided by your oven!!! To do exactly the same with the other two parts of the test. We did 3 layers, but as for me, I would divide the dough into 4, but this here is my love for experimentation, I was worth the punishment, but you can risk )))

Cream: Mix together condensed milk and coconut, mix well.

400 ml cream whisk until stable peaks.

In three steps, combine the two mixtures, obtaining a homogeneous and gentle cream.

Assembly: To impregnate, to mix the rum (liqueur) 3 tbsp 60 ml of water. Soak the cake and place it in a ring 10 cm in height.

Apply 1/3 of the cream. Cover with the second Korzh, which is to impregnate and apply half of the remaining cream, cover with third Korzh, which saturate and apply the remaining cream. To put in a couple of hours in the fridge to thicken.

To free the cake from the ring neatly clipped sides and to put whipped cream on top and sides (I put "saved" cream!!!) do not repeat my mistake! Be sure to apply all the cream on the cakes with a thick layer, and 300 ml cream beat with powdered sugar 4 tbsp cream and cover the whole cake.

To make the coconut cake leaving the middle. ( I covered her with a bowl)

The middle I made white chocolate (chips) and pieces of dried papaya!

Slice the cake dry hot knife with a thin blade and sliced to give slices to warm at room temperature.

P. S. work on the bugs: I thought the author used a lot of cream to cake layers, and I smugly decided not to use 300 ml of cream, which are given for decorating the sides and top of the cake, and designed them once, it seemed to me cream, for which he was severely punished - creamy layer vetasses become very narrow, although this did not spoil the cake, but it was a lesson to me to listen seriously to the comments and advice of the authors of the recipe! The sides of the Assembly ring must be vysosti at least 10 cm (so this threw me off my -7 cm), but you can extend them in brown paper! So, my dear, bake and do not repeat my mistakes, because the cake is a fabulously tasty and very easy to use, and the enjoyment of you and your family will take in truth - PARADISE!

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