Bounty Cake
We begin our culinary adventure by preparing a delicious syrup, essential for giving a special taste to the cake. In a saucepan, we add the sugar and caramelize it over medium heat. Be careful at this stage, as the sugar can burn quickly. Once we achieve a golden color, we carefully add the milk. We need to be cautious of the rising steam, so we keep our distance from the steam and constantly stir to ensure that the sugar dissolves completely. Once the syrup is homogeneous, we set it aside to cool, and its inviting aroma will delight our senses.
Now we turn our attention to preparing the cake batter. In a large bowl, we put the butter, which should be at room temperature, and the sugar. We mix these ingredients until we obtain a fluffy and light-colored foam. Then, we add the eggs, one at a time, making sure to incorporate them well, mixing after each addition. We continue with the milk, vanilla essence, baking powder, cocoa, and gradually, the flour. This mixture will have a dense consistency, but perfect for a cake base. We prepare a 22/28 cm tray, lining it with baking paper, pour the batter into the tray, and level it with a spatula. We place the tray in the preheated oven at a suitable temperature and let it bake for 15-20 minutes. We do the toothpick test to check if the base is ready. Once it passes the test, we take it out and let it cool completely.
In the meantime, we take care of the delicious cream. We put the milk, semolina, butter, and sugar in a pot. We bring the mixture to heat and stir continuously. After it starts to boil, we let it cook for about 3 more minutes to ensure the semolina is cooked. Once the cream is ready, we take it off the heat, add the coconut and vanilla essence, mixing well. The cooled base is pierced with a toothpick, then generously soaked with the previously prepared syrup. We pour the hot cream over the base and level it with a spatula to achieve an even surface. We let the cake cool completely.
To finish this masterpiece, we prepare the glaze. We break the chocolate into small pieces and put it in a bowl, adding the butter and milk. We place the bowl over a double boiler and stir until the chocolate and butter are completely melted, obtaining a smooth and glossy glaze. We pour the warm glaze over the cold cream, ensuring it is evenly covered. After the glaze has set, we refrigerate the cake for a few hours. Once it has cooled, we cut it into portions and are ready to serve this delicacy. Enjoy your meal!
Ingredients: For the pastry: 100 g butter 100 g sugar 3 eggs 4 tablespoons milk 2 tablespoons cocoa 180 g flour 1 teaspoon baking powder 2 teaspoons rum essence Cream: 100 g butter 100 g coconut 100 g sugar 100 g sugar 300 ml milk 3 tablespoons grated grated gray 2 teaspoons vanilla essence For the syrup: 3 tablespoons sugar 100 ml milk For the icing: 200 g milk chocolate 5 tablespoons milk 50 g butter (use one with 80% fat)
