Homemade Bounty Bars

Ingredients

For the base

• 3 eggs
• 100 g sugar
• 50 g butter
• 100 ml milk
• 200 g flour
• 2 tablespoons cocoa powder
• 1 tablespoon baking powder

For the syrup

• 100 ml milk
• 3 tablespoons sugar
• 2 teaspoons instant coffee

For the filling

• 300 ml milk
• 100 g sugar
• 4 level tablespoons semolina
• 50 g butter
• 100 g coconut

For the glaze

• 100 g chocolate
• 3 tablespoons milk
• 2 tablespoons honey

Preparation

1. Preheat the oven to 180°C. Beat the egg whites with 100 g sugar until foamy, then mix in the egg yolks, 50 g melted butter and 100 ml milk. Gradually add the flour mixed with the cocoa powder and baking powder. Pour the batter into a 20 x 30 cm pan and bake for 25 minutes, until a toothpick comes out clean. 2. Put 100 ml milk, 3 tablespoons sugar and 2 teaspoons instant coffee in a small saucepan. Heat for 3 minutes, stirring until the sugar dissolves, then remove the pan from the heat. 3. Let the cake cool for 30 minutes, then soak it with the syrup. Heat 300 ml milk with 100 g sugar for 2 minutes, until the sugar dissolves. Add 4 level tablespoons semolina and cook the filling for 5 minutes, stirring, until thickened. Remove the pan from the heat, stir in 50 g butter and 100 g coconut, then spread the hot filling over the cake. 4. Melt 100 g chocolate with 3 tablespoons milk and 2 tablespoons honey in a double boiler for 5 minutes. Pour the glaze over the cake and refrigerate for 3 hours.