Bounty Mousse Cake
1 large egg
1/3 cup (70g) sugar
mix to combine
1/3 cup (70g) vegetable oil
whisk to combine
1/4 cup (30g) all-purpose flour + 1/4 tsp (1g) salt
1/2 tsp (1g) instant coffee powder
1/4 cup (30g) unsweetened cocoa powder
1 tsp (5g) vanilla extract
8 inch (20cm) pan, greased and lined with parchment paper
Bake at 350°F (180°C) for 10-12 minutes
let cool completely
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) coconut milk
let it swell for 5-10 minutes
1/2 cup (100g) sugar
1/4 tsp (1g) salt
7 oz (200g) coconut milk
7 oz (200g) coconut cream
heat until warm and sugar is dissolved
don’t boil
stir in bloomed gelatin
mix to combine
1/3 cup (25g) coconut flakes
let it cool
2 cups (480g) whipping cream (35% fat), chilled
whip until soft peaks form
incorporate coconut mixture
spread over the cake
refrigerate for at least 4-6 hours or overnight
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
melt over bain-marie
remove cake from pan
gently place the cake on a smaller pan over a parchment paper lined baking tray
pour the glaze on top and edges of the cake
coconut flakes
refrigerate for 30 minutes to set
fresh coconut slices
chocolate coconut shards
coconut flakes