Cake baountti.
Cake baountti. -


Cake ingredients:

Butter: half a cup (fondue).
Sugar: three quarters of a cup.
Eggs: 2.
Vanilla: a teaspoon.
Cocoa powder: one third of a cup.
Flour: half a cup.
Salt: a quarter of a teaspoon.
Baking powder: a quarter of a teaspoon.

For the coconut layer:

Butter: 2 tablespoons.
Coconut: 2 cups.
Sugar: three quarters of a cup.
Wet semolina: 5 tablespoons.
Milk: two and a quarter cups.

To decorate:

El wejdene milk chocolate: cup (fondue).
Coconut: a third of a cup.


-Heat the oven to 350 degrees.
-Mix the sugar and the melted butter until the mixture is creamy and brittle.
-Add eggs, vanilla and whisk well.
-Add and whisk the cocoa powder, salt, baking powder, flour.
-Put the mixture in a cheese cake tray and put it in the oven for 25 minutes until it is cooked.
- Take the cake out of the oven and let it cool.
- To prepare the baountti garnish: heat the butter in a saucepan over medium heat, then add the coconut, sugar, semolina, milk and mix well until the ingredients are homogeneous and the mixture become thick.
-Remove the mixture from the heat and allow to cool to room temperature.
-Spread the mixture on the cake and let it cool in the refrigerator for at least an hour.
-During the presentation, divide the melted chocolate and the coconut; cut it into pieces.