Bounty Cake

Name: Bounty Cake - Zenovia H.
Ingredients: 6 eggs; 200 g soft butter; 6 tablespoons powdered sweetener; 1 pinch of salt; 1 pinch of baking powder; 400 g flour; 100 ml milk; 3 tablespoons cocoa; syrup: 2 tablespoons raw sugar; 300 ml milk; cream: 1 liter milk; 4; 5 tablespoons semolina; 200 g butter; the flesh of one coconut (200; 250 g); 5 tablespoons powdered sweetener; for the glaze: 100 g 52% cocoa chocolate; 100 ml cream for whipping.

Dessert - Bounty Cake by Zenovia H. - Recipia

The Bounty cake features a cocoa base, milk syrup, semolina cream with coconut, and a chocolate glaze. The base is not very fluffy, and in the original version, it can turn out quite dry, especially if baked for close to 40 minutes. From my experience, 300 g of flour would be sufficient for the base, and a few milliliters of coconut liqueur would enhance the flavor. For the coconut, I used a fresh coconut, peeled, cut into pieces, and processed in a food processor. Quick Info Preparation time: not specified exactly; includes preparing the base, cream, syrup, and glaze Baking time: 30-40 minutes Cooling and setting time: at least 3-4 hours for the cream, plus the time needed for the glaze to set Total time: approximately 5 hours, depending on how quickly the base cools Servings: the number depends on the size of the cut pieces Difficulty: medium Recipe type: chocolate and coconut cake Ingredients For the base 6 eggs 200 g soft butter 6 tablespoons powdered sweetener 1 pinch of salt 1 packet baking powder 400 g flour 100 ml milk 3 tablespoons cocoa For the syrup 2 tablespoons raw sugar 300 ml milk For the cream 1 liter milk 4-5 tablespoons semolina 200 g butter the flesh of one coconut, about 200-250 g 5 tablespoons powdered sweetener For the glaze 100 g chocolate with 52% cocoa 100 ml heavy cream Preparation method 1. Preparing the coconut If using fresh coconut, peel it and cut the flesh into smaller pieces. Try to chop it in a food processor. I initially tried to get grated coconut, but the processor struggled. I switched the disc and used the chopping function, which made it easier to break down the pieces. The texture doesn’t need to be perfectly fine. 2. Preparing the base Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until frothy and they hold their shape. In a separate bowl, mix the egg yolks with the powdered sweetener. If using sweetener instead of sugar, the mixture won’t rise as much in volume or lighten in color. This is normal for the recipe. While mixing the yolks, gradually add the soft butter. The butter should be soft enough to incorporate easily but not melted. In another bowl, mix the flour with the cocoa and baking powder. Gradually add the flour mixture to the yolk mixture, alternating with the milk. Continue until all ingredients are incorporated. Finally, add the beaten egg whites. Gently fold them in with a whisk to avoid deflating the mixture. There’s no need to mix vigorously. Pour the batter into a baking pan lined with parchment paper. Bake the base in a preheated oven at 180 degrees Celsius for 30-40 minutes. For this amount of flour, the base may turn out less fluffy and slightly dry. If you remake the recipe, you can use 300 g of flour, as I noted after the first attempt. 3. Preparing the syrup Put the raw sugar in a saucepan and heat it until it begins to caramelize. Carefully add the milk and continue heating the mixture until the caramelized sugar dissolves. Do not turn off the heat until the syrup is smooth. The recipe calls for 300 ml of milk for the syrup, but it can also be made with 500 ml if you want the base to absorb more liquid. Given that the base may be dry, using a larger amount of milk is an option to consider. 4. Preparing the coconut cream In a double boiler, place the milk and butter. Heat until the butter has melted. Gradually add the semolina while constantly whisking. Continue cooking until the mixture comes to a boil and starts to thicken. Add the powdered sweetener, then the chopped coconut in two stages. Mix after each addition until the ingredients are well combined. The cream should be used warm for assembly. The fresh coconut did not impart a very strong flavor in the made version. For added aroma, a few milliliters of coconut liqueur can be added, as I noted in another version of the recipe. 5. Assembling the cake Allow the base to cool. Once it’s cool, poke it all over with a toothpick. The holes help the syrup penetrate better into the base. Line the pan where you baked the base with plastic wrap. Place the base back in the pan, then pour the milk syrup over it. Let it sit for a few minutes to absorb the liquid. Pour the warm coconut cream over the base and level the surface. Cover the cake with plastic wrap and refrigerate for 3-4 hours, until the cream sets. 6. Preparing the glaze Break the chocolate into pieces and melt it in a double boiler with the heavy cream. Stir until you achieve a smooth mixture. When the cream has set, spread the glaze over the cake. Return the pan to the refrigerator until the glaze sets. Slice the chilled cake and serve. Why I make this recipe often It’s a great cake when you want to combine chocolate with coconut in a syrupy dessert. The cream is prepared without baking, and assembling it is simple once the base has cooled. The recipe can be easily adjusted based on the texture of the base: you can use less flour or more milk for the syrup. Tips and variations Tips Don’t expect the egg yolks mixed with sweetener to behave exactly like those mixed with sugar. They won’t rise much in volume or whiten, but this doesn’t hinder the preparation of the base. Incorporate the egg whites at the end and mix gently. The mixture should be combined without being over-mixed. Check the base after 30 minutes. The source indicates a baking time of 30-40 minutes, and the difference can greatly affect the texture. An overbaked base will be drier. Poke the cooled base before pouring the syrup. If it’s poked all over, the milk will penetrate more easily inside. The cream should be poured while it’s still hot or warm, immediately after it thickens. This way, it spreads more easily over the base. Substitutions For the base, the original recipe calls for 400 g of flour. You can use 300 g if you prefer a less dense and less dry base. The powdered sweetener is used in both the base and the cream. It can only be replaced if you maintain the same logic of the recipe and adjust the amount based on the sweetness of the product used. For the syrup, the original amount is 300 ml of milk, but it can go up to 500 ml. The version with more milk is useful if the base turned out dry or if you prefer a well-soaked cake. Variations For a more pronounced coconut flavor, a few milliliters of coconut liqueur can be added to the cream mixture. This variation is inspired by the observation that fresh coconut did not sufficiently flavor the cake. You can keep the glaze exactly as in the original form, with chocolate and heavy cream. The chocolate used has 52% cocoa, and the amounts in the recipe are 100 g of chocolate and 100 ml of cream. Serving ideas Cut the cake after the glaze has set well. The pieces are served cold, directly from the refrigerator. For easier-to-handle portions, use a clean knife and cut the cake into even pieces. Frequently asked questions Why didn’t the base rise much? The egg yolks were mixed with powdered sweetener, not sugar, and the sweetener doesn’t increase their volume in the same way. Additionally, the recipe contains a large amount of flour, which leads to a denser base. Can I use more milk for the syrup? Yes. The recipe uses 300 ml of milk, but the syrup can also be made with 500 ml. The larger amount is especially useful if the base is dry and you want it to absorb more liquid. When do I add the coconut cream over the base? The cream is poured while warm, after the semolina has boiled and the mixture has thickened. The base should be cold, and the syrup poured over it should be left for a few minutes to penetrate. Can I use pre-grated coconut from the store? The source uses the flesh of a fresh coconut, chopped in a food processor. If you use another type of coconut, the quantity and texture may differ, so it’s better to monitor the consistency of the cream. How long should the cake stay in the refrigerator? The cream needs 3-4 hours to set. After adding the glaze, the cake should be kept in the refrigerator again until it sets. Nutritional values The values are approximate and depend on the exact amount of sweetener, type of chocolate, serving size, and the amount of syrup absorbed by the base. Since the recipe does not specify the number of pieces, the estimate is more useful when related to 100 g: Calories: approximately 300-360 kcal Protein: approximately 5-7 g Fat: approximately 20-24 g Carbohydrates: approximately 25-32 g Fiber: approximately 2-4 g The values mainly come from butter, chocolate, coconut, flour, milk, and semolina. The powdered sweetener can significantly alter the amount of carbohydrates and calories, depending on the product used. Storage and reheating Store the cake in the refrigerator, covered with plastic wrap, as it contains cream, butter, coconut, and chocolate glaze. It is served cold and does not need to be reheated. It is not a cake suitable for reheating. If left too long at room temperature, the cream may soften, and the glaze may lose its firmness. Only take out the amount you want to serve and keep the rest cold.

Bounty Cake

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