Brazilian recipe
Brazilian Coffee Cake
A classic Brazilian coffee cake, this dessert masterfully blends the intense flavour of coffee with a structured cake and a velvety filling.
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Ingredients
5 large eggs
2 cups caster sugar
100g shelled walnuts, ground
100g dark chocolate (at least 50% cocoa solids), grated
1 cup boiling milk
2 cups plain flour
1 level tablespoon baking powder
300g unsalted butter, softened
1 can (397g) condensed milk
3 tablespoons instant coffee granules
Half a small glass (approx. 50ml) of brandy
2 cups caster sugar
100g shelled walnuts, ground
100g dark chocolate (at least 50% cocoa solids), grated
1 cup boiling milk
2 cups plain flour
1 level tablespoon baking powder
300g unsalted butter, softened
1 can (397g) condensed milk
3 tablespoons instant coffee granules
Half a small glass (approx. 50ml) of brandy
Where to find ingredients
You'll find most ingredients in your local supermarket. Caster sugar, plain flour, eggs, unsalted butter, condensed milk, baking powder, instant coffee granules, and dark chocolate are staple items.
Ground walnuts can be found in the baking aisle or with nuts and dried fruits. If you can't find them pre-ground, simply blitz whole walnuts in a food processor until fine.
Brandy is available in the spirits aisle. If you prefer not to use alcohol, you can omit it or use a little extra strong coffee syrup.
Ground walnuts can be found in the baking aisle or with nuts and dried fruits. If you can't find them pre-ground, simply blitz whole walnuts in a food processor until fine.
Brandy is available in the spirits aisle. If you prefer not to use alcohol, you can omit it or use a little extra strong coffee syrup.
Preparation method
- Whisk the egg whites until they form stiff peaks
- Fold in the egg yolks one at a time
- Gradually add the caster sugar, ground walnuts, grated chocolate and boiling milk
- Gently fold in the plain flour that has been sifted with the baking powder
- Transfer the batter into a greased round cake tin
- Place in a preheated oven at 180°C and bake for approximately 40 minutes
- Remove from the oven, turn out onto a wire rack and allow to cool completely
- For the filling, beat the butter until it reaches a creamy consistency
- Dissolve the instant coffee in 1 tablespoon of hot water
- Gradually add the condensed milk and the dissolved coffee to the butter, whisking until a smooth cream forms
- Slice the cake in half horizontally and drizzle the layers with the brandy
- Spread a layer of the icing in the centre and cover the top and sides of the cake with the remaining cream
Observations
This recipe yields a well-balanced and sophisticated cake. The key to success in this bake lies in properly creaming the butter to ensure a light and smooth frosting.
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