Brazilian recipe
Brazilian Coffee Cake (Torta de café)
A classic Brazilian dessert that perfectly balances an intense coffee kick with a structured sponge and a rich, velvety filling.
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Ingredients
5 eggs
2 cups granulated sugar
100 g walnuts, finely ground
100 g bittersweet chocolate, grated
1 cup boiling milk
2 cups all-purpose flour
1 tablespoon baking powder
300 g unsalted butter
1 can sweetened condensed milk
3 tablespoons instant coffee granules
1/2 cup brandy
2 cups granulated sugar
100 g walnuts, finely ground
100 g bittersweet chocolate, grated
1 cup boiling milk
2 cups all-purpose flour
1 tablespoon baking powder
300 g unsalted butter
1 can sweetened condensed milk
3 tablespoons instant coffee granules
1/2 cup brandy
Where to find ingredients
Eggs, sugar, flour, and butter are readily available at any local supermarket. Walnuts can be found in the baking or snack aisle; if whole, pulse them in a food processor until finely ground. Bittersweet chocolate is usually found in the baking aisle or as high-quality chocolate bars; avoid using overly sweet milk chocolate. Sweetened condensed milk is a staple in the baking aisle or international section. Instant coffee granules are standard, and quality brandy can be picked up in the spirits department of any liquor store.
Preparation method
- Beat the egg whites until stiff peaks form
- Gently fold in the egg yolks one by one
- Gradually stir in the sugar, ground walnuts, grated chocolate, and boiling milk
- Carefully mix in the sifted flour and baking powder
- Transfer the batter to a greased cake tin
- Bake in a preheated oven at 180°C for about 40 minutes
- Remove from the oven, turn out onto a wire rack, and let it cool completely
- For the filling, cream the butter until it reaches a fluffy, smooth consistency
- Dissolve the instant coffee in 1 tablespoon of hot water
- Slowly add the condensed milk and the dissolved coffee to the butter, beating until you have a smooth, homogeneous cream
- Cut the cooled cake in half and soak both layers with the brandy
- Spread a layer of the filling in the middle and frost the entire outside of the cake with the remaining cream
Observations
This recipe makes for a sophisticated and well-balanced dessert. The real secret here is taking your time to cream the butter thoroughly, which ensures your frosting stays light and smooth.
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