Description
Saftiger Schokoboden trifft auf eine cremige, süße Kokosschicht – zartschmelzend und aromatisch. Überzogen mit knackiger Schokolade, verführt der Bountykuchen mit exotischem Duft und unwiderstehlich luftigem Biss.
Ingredients
Scale
- 200 g Mehl
- ½ Pck. Backpulver
- 4 EL Milch
- 250 g Butter
- 200 g Zucker
- 3 EL Kakao
- 4 Eier
- 500 ml Milch
- 150 g Puderzucker
- 200 g Kokosraspel
- 200 g Butter
- 6 EL Grieß
- Kuvertüre (Schokolade) nach Belieben zum Bestreichen
Instructions
- Preheat your oven to 160°C (fan-forced) or 180°C (top/bottom heat). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine 200 g flour, ½ packet baking powder, 4 tablespoons milk, 250 g softened butter, 200 g sugar, 3 tablespoons cocoa powder, and 4 eggs.
- Using an electric mixer or a whisk, beat all the ingredients together until a smooth and creamy batter forms. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
- Spread the batter evenly onto the prepared baking sheet, using a spatula to smooth the surface and reach all corners.
- Place the baking sheet in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake base to cool completely on the tray.
- While the cake base is cooling, prepare the coconut topping. In a medium saucepan, bring 500 ml milk to a gentle boil over medium heat. Gradually stir in 6 tablespoons semolina (Grieß), whisking constantly to prevent lumps.
- Cook the mixture, stirring continuously, until it thickens into a creamy semolina porridge (about 2-3 minutes). Remove the saucepan from the heat.
- Add 200 g butter, cut into small pieces, to the hot semolina mixture. Stir until the butter is completely melted and fully incorporated.
- Add 150 g powdered sugar to the mixture and stir well to combine. Finally, add 200 g desiccated coconut (Kokosraspel) and mix thoroughly until you have a cohesive, spreadable coconut mixture.
- Once the cake base has cooled, evenly spread the warm coconut mixture over the entire surface of the cake. Use a spatula to create a smooth and even layer. Allow the coconut layer to set and firm up at room temperature for at least 30 minutes.
- Meanwhile, melt the chocolate couverture (as much as you prefer, usually about 200 g) in a heatproof bowl over a pot of gently simmering water (double boiler), or carefully in the microwave in short bursts, stirring frequently until smooth.
- Pour or spread the melted chocolate evenly over the set coconut layer, using a spatula or the back of a spoon to cover the surface completely.
- Allow the chocolate topping to cool and set completely at room temperature. Once fully set, cut the cake into squares or rectangles and serve. Enjoy!
Notes
For best results, allow the coconut layer and chocolate topping to set fully before cutting the cake, as this will make for cleaner slices. You can use dark, milk, or even white chocolate for the topping, depending on your preference. The cake is ideal for making ahead and can be stored in an airtight container for several days. Serve chilled or at room temperature for a delicious treat reminiscent of the classic Bounty bar.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
