When you crave a truly divine coconut-chocolate dessert that tastes just like the beloved Bounty bar, but you don’t have the time or desire to turn on the oven, forget about lengthy baking. Say goodbye to boring cakes – this no-bake Bounty cake made from blended biscuits, rich coconut cream with semolina, and decadent chocolate ganache is an absolute hit that will disappear from the table in no time. The secret to success lies in the crunchy chocolate base, fluffy coconut layer, and the fact that it’s ready in just 10 minutes.
What you’ll need for a small baking tray or casserole dish:
For the chocolate biscuit base:
- Biscuits (e.g., BeBe or chocolate-dipped): 300 g (blended into a fine powder)
- Dark chocolate: 200 g (melted in a water bath)
- Whole milk: 100 ml
For the rich coconut filling:
- Whole milk: 500 ml
- Semolina: 80 g
- Granulated sugar: 100 g
- Desiccated coconut: 200 g
For the chocolate glaze (Ganache):
- Cream for cooking (or whipping cream): 100 ml
- Dark chocolate: 100 g
- Butter: 40 g (for a beautiful shine and smoothness)
Step-by-step preparation:
1. Preparing the chocolate biscuit base: First, blend the biscuits thoroughly into a fine powder. Add the milk and the dark chocolate melted in a water bath. Mix all the ingredients well until you get a compact, slightly sticky dough. Press this evenly onto the bottom of a baking dish lined with parchment paper, using your hands or a spatula, and place it in the fridge while you prepare the cream.
2. Cooking the coconut layer: In a wide pot, combine the milk, semolina, and granulated sugar. Stir constantly and cook until you get a thick semolina porridge. Immediately mix in all the desiccated coconut while the mixture is still hot and stir vigorously. Spread this hot coconut mixture evenly over the prepared biscuit base and smooth it out with a spatula.
3. Making the shiny chocolate glaze: Heat the cream in a small saucepan (be careful not to let it boil). Once hot, remove the saucepan from the heat, add the broken pieces of dark chocolate and butter. Whisk until everything is perfectly combined into a smooth and glossy glaze.
4. Pouring the glaze and letting it set: Pour the hot chocolate ganache evenly over the coconut layer, letting it flow to the edges. Place the cake in the fridge and let it set thoroughly, ideally for 2 to 3 hours. Then cut into neat slices with a sharp knife and serve.
Proven tips for perfect results:
- Intense coconut flavor: Using the full amount of desiccated coconut combined with the semolina porridge creates the perfect texture that truly resembles the inside of a Bounty bar.
- Glossy chocolate ganache: Adding a bit of butter to the hot cream and chocolate ensures the glaze won’t crack after chilling and stays beautifully shiny.
- Work quickly when layering: Spread the coconut porridge onto the biscuit base while it’s still warm, as it’s perfectly pliable and easy to smooth out.
