Flourless Bounty Cake

Yael Dagan Recipe By
  • Cooking and Prep: 8 h
  • Serves: 8
  • Contains:

This rich cream-filled cake is the perfect Pesach dessert that everyone will love! The omission of flour makes it chometz-free, and can be made pareve easily by using a parve milk and replacing the butter with margarine. Serve this cold straight out of the fridge!

Ingredients (16)

Base

Coconut Cream

Whipped Cream

Chocolate Ganache

Start Cooking

Prepare the Base

  1. Heat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a nine-inch round baking pan with Gefen Easy Baking Parchment Paper.

  2. Beat egg whites with sugar and lemon juice.

  3. In a separate bowl, whisk egg yolks and add cocoa, water, and baking powder. Fold together both batters.

  4. Pour into the prepared baking pan and bake for about 30 minutes or until a tester comes out clean. Remove from oven and cool.

Prepare Coconut Cream

  1. Put milk, sugar, and butter into a saucepan and bring to a boil. Add coconut and mix well. Remove from heat and cool.

  2. Beat the whipping cream with milk and instant pudding. Fold into the completely cooled coconut cream until well incorporated.

  3. Spread evenly on top of cake. Let cool in the fridge for two hours.

For Ganache

  1. Place all ingredients in a saucepan and heat over low flame until melted.

  2. Whisk until smooth and pour over cake, carefully spreading in an even layer.

  3. Cool in fridge overnight.

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