Bounty coconut chocolate sponge cake

12 servings
1 days 5 hours

To make chocolate sponge for Bounty coconut cake, you will need: eggs, sugar, flour, cocoa, salt, vanillin. All products must be at room temperature.

Combine flour, cocoa, vanillin and sieve well.

The eggs are carefully divided into squirrels and yolks.

Beat yolks with half the sugar norm with a mixer at maximum speed to a dense yellow mass. Wash the mixer thoroughly, dry well.

Beat the proteins at the minimum speed of the mixer to soft peaks, gradually increase the speed. Add sugar in small portions, without stopping whipping. Beat the squirrels to dense peaks. At the end of the whipping, add salt for the stability of the protein mass.

Introduce whipped proteins into the yolks in small portions, stirring gently from top to bottom so that the egg mass is enriched with air bubbles.

Sift flour mixed with cocoa and vanillin into a lush egg mass.

Stir with smooth movements from top to bottom until homogeneous and the lumps disappear.

It should make a smooth, airy chocolate dough.

I used a mold with a diameter of 22 cm. Cover the bottom of the baking tin with parchment, grease with oil if necessary. I used siliconised parchment, so I didn't lubricate. There is no need to lubricate the sides of the mold. During baking, the biscuit will rise and, as it were, cling to & quot; beyond the edges.

Bake the biscuit in an oven preheated to 180 degrees for about 35 minutes. For the first 25 minutes, do not open the oven so that the sponge does not settle. Check readiness with a wooden stick. If dry, then the biscuit is ready. Let the finished biscuit cool completely.

For coconut filling, you will need: coconut chips, sugar, butter, milk. For glazing, dark chocolate and milk will be needed, and drinking cream will be needed to soak the crust. Some coconut chips can be left to decorate.

For filling in a saucepan, combine milk, sugar, butter. Over a medium heat, stirring, bring the mass to dissolve sugar and oil.

Pour in coconut chips, mix. Over low heat, stirring often, keep the mass for about 10 minutes until thickened. Remove the filled pan from the heat, allow to cool.

Cut the biscuit with a sharp knife horizontally into 2 cakes.

Each cake is well soaked in cream.

Collect the cake. Place the lower bark on the plate. Evenly place the cooled coconut filling on top.

Cover with a second bark, press slightly. Put the cake in the fridge for an hour. When the glaze is applied to a chilled cake, it will lie down better.

For glazing, pour milk over the chocolate wedges. In a water bath, bring the mass to uniformity with constant stirring. You can simply pour hot milk over the chocolate and mix thoroughly until you have a smooth chocolate mass.

Cover the top and sides of the cake with icing. Decorate with coconut chips or as fantasy will tell. Place the cake for 5-6 hours in the fridge to soak well. Cut into pieces and serve. Enjoy your meal!