Brazilian recipe
Coffee Layer Cake (Torta de café)
This classic Brazilian dessert marries the robust depth of coffee with a structured crumb and a velvety, indulgent filling.
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Ingredients
5 eggs
2 cups caster sugar
100g shelled walnuts, finely ground
100g dark chocolate, grated
1 cup boiling milk
2 cups all-purpose flour
1 level tablespoon baking powder
300g butter, softened
1 tin condensed milk
3 tablespoons instant coffee powder
120ml brandy
2 cups caster sugar
100g shelled walnuts, finely ground
100g dark chocolate, grated
1 cup boiling milk
2 cups all-purpose flour
1 level tablespoon baking powder
300g butter, softened
1 tin condensed milk
3 tablespoons instant coffee powder
120ml brandy
Where to find ingredients
You can find all ingredients at local supermarkets or dedicated baking supply stores. Choose high-quality dark chocolate (50-70% cocoa) from the confectionery aisle. If you prefer a non-alcoholic version, you may substitute the brandy with a sugar syrup infused with a hint of vanilla.
Preparation method
- Whisk the egg whites until stiff peaks form.
- Gently fold in the egg yolks one at a time.
- Gradually stir in the sugar, ground walnuts, grated chocolate, and boiling milk.
- Gently incorporate the sifted all-purpose flour and baking powder into the mixture.
- Pour the batter into a greased round cake tin.
- Bake in a preheated oven at 180°C for approximately 40 minutes.
- Remove from the oven, turn out onto a wire rack, and allow it to cool completely.
- For the filling, cream the butter until it reaches a smooth, fluffy consistency.
- Dissolve the instant coffee in 1 tablespoon of hot water.
- Gradually add the condensed milk and the dissolved coffee to the butter, whipping until a homogenous cream is achieved.
- Slice the cooled cake horizontally into two layers and brush both sides with the brandy.
- Spread a layer of the frosting in the center and cover the top and sides of the cake with the remaining cream.
Observations
This recipe yields a sophisticated, well-balanced cake. The secret to its success lies in whipping the butter thoroughly, which ensures the frosting becomes exceptionally light and smooth.
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