Brazil

Cake: Dark Chocolate

Cake: Butter

Cake: Brown Sugar

Cake: Salt (1/4 tsp)

Cake: Soluble Coffee

Cake: Vanilla Essence

Cake: Egg White

Cake: Cocoa Powder

Meringue: Egg white

Meringue: Cream of Tartar (1/4 tsp)

Meringue: Sugar

Meringue: Cocoa Powder

Ganache: Semisweet Chocolate

Ganache: Fresh cream

Santa Clara Chocolate Cake

Comece a massa derretendo o chocolate com a manteiga. Acrescente açúcar, sal, café, baunilha e misture até a massa ficar homogênea.

Start the dough by melting the chocolate with the butter. Add sugar, salt, coffee, vanilla and mix until the mass is homogeneous.

Bata levemente as claras, com um fouet, e incorpore à massa. Adicione o cacau em pó peneirado e leve a uma assadeira untada e forrada com papel antiaderente. Asse a massa a 160 graus, por cerca de 45 minutos. 

Lightly beat the whites, with a fouet, and incorporate them into the dough. Add the sifted cocoa powder and place in a greased baking dish lined with non-stick paper. Bake the dough at 160 degrees for about 45 minutes.

Retire o bolo do forno e deixe esfriar, em temperatura ambiente antes de desenformar. Enquanto esfria, prepare o merengue e a ganache. 

Remove the cake from the oven and let it cool to room temperature before unmolding. While cooling, prepare the meringue and ganache.

Para o merengue, bata as claras com o cremor tártaro, na batedeira, até que fique uma mistura ligeiramente espumosa. Vá acrescentando o açúcar aos poucos e continue batendo em velocidade progressiva, até o merengue armar e formar picos médios. Inclua o cacau peneirado e misture. Espalhe o merengue sobre uma assadeira forrada com papel antiaderente e asse a 125 graus, por cerca de duas horas. Deixe a massa esfriar dentro do forno para que o merengue fique bem seco. 

For the meringue, beat the egg whites with the cream of tartar in a mixer until the mixture is slightly foamy. Gradually add the sugar and continue beating at progressive speed until the meringue is stiff and forms medium peaks. Add the sifted cocoa and mix. Spread the meringue on a baking sheet lined with non-stick paper and bake at 125 degrees for about two hours. Let the dough cool in the oven so that the meringue is very dry.

Para a ganache, leve o creme de leite fresco ao fogo. Quando começar a borbulhar, desligue o fogo e acrescente o chocolate picado, misturando até que o chocolate derreta.

For the ganache, bring the fresh cream to the boil. When it starts bubbling, turn off the heat and add the chopped chocolate, mixing until the chocolate melts.

Derrame a ganache sobre o bolo e cubra com o merengue picado grosseiramente.

Pour the ganache over the cake and top with the coarsely chopped meringue.

DeliRec em parceria com o chefe Cristiano Lanna.

DeliRec in partnership with chef Cristiano Lanna.

Santa Clara Chocolate Cake

Tags

Did you like this recipe?

You may also like