Immerse yourself in a chocolate and coconut paradise with this luscious Bounty Torta! It's a simple yet incredibly delicious dessert that strikes the perfect balance of flavors and textures. For those who adore the classic Bounty chocolate bars, this torta takes that beloved taste to a whole new level of indulgence.
Why You'll Love This:
- Chocolate Lover's Dream: Rich, chocolatey layers meet the tropical taste of coconut.
- Easy to Make: A straightforward recipe, perfect for bakers of all levels.
- Light and Satisfying: Delivers indulgence without being overly heavy.
Perfect Occasion: This torta is ideal for gatherings where you want to impress - think family reunions, potlucks, or a cozy night in. It's also a wonderful surprise for birthdays or as a sweet conclusion to a dinner party.
Decoration Tips:
- Elegance in Simplicity: A sprinkle of shredded coconut on top can add a touch of sophistication.
- Chocolate Drizzle: Lightly drizzle melted chocolate over the top for a gourmet finish.
- Edible Flowers: For a pop of color, consider adorning with edible flowers.
Crust:
- 2 eggs
- 100g sugar
- 1 sachet of vanilla sugar
- A pinch of salt
- 100ml oil
- 80ml milk
- 80g flour
- 20g cocoa powder
Filling:
- 600ml milk
- 150g sugar
- 2 sachets of vanilla sugar
- 5 tablespoons of semolina
- 120g shredded coconut
- 150g butter
Ganache:
- 100g milk chocolate
- 50ml heavy cream
- 1-2 tablespoons of hazelnut spread for garnish
Preparation:
- For the crust, whip eggs, sugar, vanilla sugar, and salt with a mixer until light yellow and doubled in volume. Mix in the milk and oil. Combine flour and cocoa, then fold into the mixture.
- Pour the batter into a 22cm-diameter pan lined with parchment paper. Bake for about 20 minutes at 180°C, using both upper and lower heating elements.
- Allow the crust to cool completely.
- For the filling, heat milk, sugar, vanilla sugar, and semolina in a pot. Stir continuously over medium heat until it boils and thickens. Stir in coconut and butter.
- Spread the warm filling over the crust and let it cool at room temperature for about 15 minutes.
- For the ganache, heat heavy cream and finely chopped chocolate. Stir over medium heat until melted and combined. Pour over the filling, garnish with hazelnut spread, and refrigerate for at least 3 hours.
Enjoy this heavenly blend of chocolate and coconut in every bite!