Recipes: Brazilian Chocolate Cake

• Prep Time:20 minutes
• Cook Time:30 minutes
• Serves:6

 

Tagged:
baking powder, bittersweet chocolate, butter, egg, flour, heavy cream, nescau, sugar, vanilla, whole milk,

Brazilian Chocolate Cake takes your desserts to a new place!

*Nescau is a version of sweetened cocoa powder created by Nestle for Brazil, and can be found in any Brazilian store or online. You can substitute Nesquick, using the same amount.

 

Foodie Byte

Ingredients

For the Cake:
1 1/3 cup plus 1 tablespoon (200g) all-purpose flour
3/4 cup (105 g) Nescau (*)
1 teaspoon (4g) baking powder
1/8 teaspoon salt
1 stick (8 tablespoons, 115g) unsalted butter, at room temperature
1/2 cup (100g) sugar
1 egg
1 teaspoon vanilla
1 cup (250ml) whole milk
For the Glaze:
3/4 cup (200g) heavy cream
6 oz (170g) bittersweet chocolate, finely chopped

Preparation

Make the Cake:
Preheat the oven to 350˚F.
Whisk together the flour, nescau, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until creamy and smooth, about 4 minutes, scraping the sides of the bowl as needed.
Add the egg, and beat for one minute more, then beat in the vanilla.
Reduce the speed to low, then add half of the milk, then half of the flour mixture; repeat with the remaining milk and flour until combined.
Pour the batter into the prepared mold and bake in the oven until the cake starts to pull from the sides and a toothpick inserted in the center comes out clean, about 25 minutes.
Transfer the pan to a rack and allow the cake to rest for 5 minutes, then invert onto the rack and let it cool to room temperature.
Make the Glaze:
Place the chocolate in a heatproof bowl and set aside.
In a medium saucepan, bring the cream to a boil, then pour over the chocolate; let it stand for a minute to melt the chocolate; whisk until smooth.
Let it cool to room temperature, stirring occasionally.
When is pourable but cool, pour the glaze on top of the cake.

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