Bounty

To prepare this delicious recipe, start by beating whole eggs in a large bowl using a mixer. Add sugar and salt and continue mixing until the mixture becomes a fine cream with a texture similar to sour cream. This step is essential as the air incorporated during mixing will make the batter fluffier and lighter. Once you achieve the desired consistency, move on to the next step, where you will gradually add the melted and cooled butter, homogenizing well with the mixer after each addition.

In another bowl, sift together the flour, cocoa, and baking powder. This step is crucial to avoid lumps and to achieve a uniform composition. After the dry ingredients are well mixed, start gradually incorporating them into the egg mixture, alternating with milk. This method of adding ingredients will allow for a fine and moist batter.

Once the composition is well homogenized, pour it into a baking tray lined with parchment paper. Use a spatula to level the surface and ensure that the cake will bake evenly. Preheat the oven to a moderate temperature and place the tray inside. Let the cake bake for 30-40 minutes or until it feels firm to the touch and a toothpick inserted in the center comes out clean. After baking, remove the cake from the tray, peel off the parchment paper, and let it cool on a wire rack.

While the cake is cooling, you can prepare the delicious cream. In a pot over heat, combine milk, butter, and sugar. When the mixture starts to boil, gradually pour in the semolina, constantly stirring with a whisk to prevent lumps from forming. Let the cream simmer on low heat, stirring continuously, until it thickens but does not become too dense. Once you achieve the desired consistency, let the cream cool slightly, then add the coconut and vanilla essence.

Once the cake has completely cooled, spread the semolina cream evenly over it, ensuring it reaches the corners. After the cream is well distributed, prepare the chocolate glaze. Melt the ingredients for the glaze in a double boiler, stirring constantly until smooth. Let the mixture cool slightly, then pour it over the semolina cream, ensuring everything is evenly covered.

Place the cake in the fridge to allow the glaze to set. Once it has set, cut the cake into pieces and, if desired, sprinkle coconut on top, adding a decorative touch and extra flavor. This cake will be not only a delight for the eyes but also a true treat for the taste buds, perfect for any occasion!

 Ingredients: Batter: -200 g flour -125 g butter -50 g brown sugar -3 eggs -1 teaspoon baking powder -1 teaspoon salt -1 teaspoon salt -2 tablespoons cocoa -2 tablespoons milk Cream: -80 g butter -80 g sugar -300 ml milk -100 g dehydrated coconut -3 tablespoons grated - vanilla essence Frosting: -100 g sugar -100 g butter -100 g butter -100 g chocolate - 3 tablespoons milk

 Tags:  eggs milk unt flour sugar chocolate cocoa nut vegetarian recipes recipes for children