Bounty – Bittersweet Cake

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 3 eggs
• 100 g flour
• 50 g desiccated coconut
• ½ pack of baking powder
• 100 g dark chocolate
• 1 tbsp Nutella
• 1 can coconut milk, approx. 400 g
• 8 sheets of gelatin
• 1 cup of cream, 200 g
• 200 g chocolate bars (Bounty dark), 7 pieces
• 250 g mascarpone
• Sugar or sweetener as desired
• Chocolate shavings
• Desiccated coconut
• Chocolate decoration as desired

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

a coconut chocolate dream for all Bounty lovers

Cream the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the flour, desiccated coconut, and baking powder with the flavoring. Transfer to a greased springform pan and bake at 180°C (top/bottom heat) for about 20-25 minutes. Allow to cool and then cut in half horizontally. Melt the chocolate and Nutella in a water bath and spread about 3/4 of it on top of the bottom cake layer. Soften the gelatine and dissolve it; mix with the coconut milk. Chill. As soon as the mixture begins to set, fold in the whipped cream. Set aside 1/4 of the coconut cream. Chop the Bounty and mix it with 3/4 of the coconut cream. Place this on the bottom layer and refrigerate a little longer if the cream is still too soft. Stir the mascarpone into the reserved coconut cream. Take the cake out of the refrigerator and place the top layer on top. Smooth the edges if necessary. Then spread the mascarpone cream all over. Sprinkle the grated chocolate around the edges. Heat the remaining Nutella-chocolate mixture in a water bath until smooth again and sprinkle it over the cake surface. Marble it in a spiral pattern with a cake fork. Decorate with coconut flakes and chocolate decorations. If you prefer something sweeter, you can of course use “regular” Bounty chocolate and substitute milk chocolate for the dark chocolate.