Composition / ingredients
Step-by-step cooking
Step 1:
To prepare a chocolate sponge cake for a coconut Bounty cake, you will need: eggs, sugar, flour, cocoa, salt, vanillin. All products must be at room temperature.
Step 2:
Combine flour, cocoa, vanilla and sift well.
Step 3:
Eggs are carefully divided into whites and yolks.
Step 4:
Beat the yolks with half the norm of sugar with a mixer at maximum speed until a dense yellow mass. Wash the mixer thoroughly, dry it well.
Step 5:
Whisk the whites at the minimum speed of the mixer to soft peaks, gradually increase the speed. Add sugar in small portions without stopping whipping. Beat the whites to dense peaks. At the end of whipping, add salt for the stability of the protein mass.
Step 6:
Add the whipped whites to the yolks in small portions, stirring gently from top to bottom so that the egg mass is enriched with air bubbles.
Step 7:
Sift flour mixed with cocoa and vanilla into a fluffy egg mass.
Step 8:
With smooth movements from top to bottom, mix until smooth and the lumps disappear.
Step 9:
You should get a smooth airy chocolate dough.
Step 10:
I used a mold with a diameter of 22 cm. Cover the bottom of the baking dish with parchment, if necessary, lubricate with oil. I used siliconized parchment, so I didn't lubricate it. The sides of the mold do not need to be lubricated. The biscuit will rise during baking and, as it were, "cling" to the edges.
Step 11:
Bake the sponge cake in a preheated 180 degree oven for about 35 minutes. Do not open the oven for the first 25 minutes so that the biscuit does not settle. Check the readiness with a wooden stick. If it is dry, then the biscuit is ready. Allow the finished biscuit to cool completely.
Step 12:
For coconut filling you will need: coconut chips, sugar, butter, milk. You will need dark chocolate and milk for the glaze, and drinking cream for soaking the cakes. A little coconut shavings can be left for decoration.
Step 13:
For the filling, combine milk, sugar, and butter in a saucepan. Over medium heat, stirring, bring the mass to the dissolution of sugar and butter.
Step 14:
Pour in the coconut chips, mix. Over low heat, stirring frequently, keep the mass for about 10 minutes until thickened. Remove the pan with the filling from the heat, let cool.
Step 15:
Cut the sponge cake horizontally with a sharp knife into 2 cakes.
Step 16:
Soak each cake well with cream.
Step 17:
Assemble the cake. Place the bottom cake on a plate. Spread the cooled coconut filling evenly on top.
Step 18:
Cover with a second cake, press lightly. Put the cake in the refrigerator for an hour. When applying the glaze to a chilled cake, it will fit better.
Step 19:
For the glaze, pour the chocolate slices with milk. In a water bath, with constant stirring, bring the mass to uniformity. You can simply pour hot milk over the chocolate and mix thoroughly until a smooth chocolate mass is obtained.
Step 20:
Cover the top and sides of the cake with icing. Decorate with coconut shavings or as your imagination tells you. Place the cake in the refrigerator for 5-6 hours so that it is well soaked. Cut into pieces and serve. Enjoy your meal!
Fresh sponge cake has the property of crumbling when cut into cakes, so it is better to give it an exposure of at least 8 hours. I always bake a biscuit the day before, and I assemble the cake the next day.
Chocolate for glaze should be taken of good quality without additives.
The glaze can be prepared according to any other recipe, including using cocoa.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Eggs for biscuit dough can not be beaten for too long, because with prolonged whipping, air bubbles leave the protein, which raise the biscuit dough when baking. The surface of eggs properly beaten with sugar (before adding flour) should be lush, slightly yellowish, with lots of air bubbles. If the mass turned out to be white and dense, then such a biscuit will either rise weakly, or it will not rise at all. And baking powder in this case, too, will not save the situation.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Caloric content of products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Coconut chips - 592 kcal/100g
- Vanillin - 288 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
