Chocolate cake

Chocolate cake


for the dough:
butter 150g
sugar 100 g
eggs (yolk) 1 pc.
1 cup flour
2 tablespoons cocoa
baking powder 1 pack
For filling:
Chips of coconut 200 g
eggs (protein) 6 pcs.
1 cup sugar
butter 200g
eggs (yolk) 5 pcs.
1 cup milk
4 tablespoons sugar
2 tablespoons brandy
100 g of chocolate
butter 50g


1 To prepare the dough mix raw egg yolk, sugar, melted butter. Add sifted flour, baking powder and mixed with cocoa powder. Knead the dough. Form for baking the cake lined with baking paper, lay out two-thirds of the masses, smooth. The residue was freeze dough.
2 For the filling Beat raw proteins with sugar, add coconut and mix. Put weight on the dough in the form. The remaining frozen dough quickly grate on top of the filling. Oven at 180 degrees for one hour. Cool to room temperature.
3 Beat the soft butter until fluffy. Separately, heat the raw egg yolks with sugar and milk, cook until thick yogurt, cool. Mix with whipped butter, add portions gradually. Pour a little brandy. The resulting cream to grease the cake top and sides, place in refrigerator for several hours or overnight.
4 Pour the chocolate cake «Bounty» with butter cream icing prepared from the broken dark or milk chocolate or cocoa powder, warmed with butter in a water bath until a smooth, homogeneous condition.

Chocolate cake

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