Brazilian recipe
Sonho de Valsa Chocolate Layer Cake
This classic Brazilian bombom cake is a household favourite, loved for its indulgent, creamy layers and how easily it comes together.
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Ingredients
2 cans condensed milk
1 carton heavy cream
1/2 litre full-cream milk
2 eggs, separated
4 tablespoons chocolate drinking powder
4 tablespoons margarine
4 tablespoons sugar
6 chocolate-covered cashew cream wafer bonbons
1 carton heavy cream
1/2 litre full-cream milk
2 eggs, separated
4 tablespoons chocolate drinking powder
4 tablespoons margarine
4 tablespoons sugar
6 chocolate-covered cashew cream wafer bonbons
Where to find ingredients
Condensed milk and heavy cream are standard staples in any Kenyan supermarket. For the chocolate drinking powder, any quality cocoa-based mix will work. The 'Sonho de Valsa' bonbons are distinct Brazilian wafer-based chocolates filled with cashew cream; you can find these at specialised international food stores or Latin-themed shops in Nairobi. If unavailable, look for high-quality praline-filled chocolate truffles or wafer-layered chocolates as a realistic substitute.
Preparation method
- For the first layer, mix one can of condensed milk with half the milk in a saucepan
- Whisk in the egg yolks and 2 tablespoons of margarine
- Cook over medium heat, stirring constantly, until you have a thick, smooth custard
- Pour this mixture into a serving dish
- Scatter 2 chopped bonbons over the cream and pop it into the freezer until firm
- For the second layer, combine the second can of condensed milk with the remaining milk
- Add the other 2 tablespoons of margarine and the chocolate powder
- Heat while stirring until it reaches the consistency of a creamy chocolate brigadeiro, being careful not to thicken it too much
- Spread this chocolate layer over the now-firm first layer in the dish
- Scatter another 2 chopped bonbons on top of this layer
- Place back in the freezer for a short while to ensure the layers stay distinct
- For the third layer, beat the egg whites until stiff peaks form
- Fold in the sugar, then gently incorporate the heavy cream
- Spread this light topping over the previous layers
- Finish by decorating with the final 2 chopped bonbons
- Keep in the freezer until you are ready to serve
Observations
A decadent dessert featuring three distinct layers, perfect for special occasions. The trick to getting those clean, impressive lines is to be patient and let each layer set properly in the freezer before adding the next.
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