Bored of the same old chocolate cake recipe that your mother passed on to you? It is still good, but what about something different? Well, here is one for all of you hardcore chocolate fans. It is a well known Portuguese cake that is called “bolo brigadeiro”. In English you could translate it to brigadier cake. I know, it sounds strange. I think its name was inspired in the Brazilian "brigadeiro" chocolate bonbons, of which the cream is used in this recipe. I can also tell you that this chocolate cake is one of the best ways of eating chocolate as cake. It is not hard to do and the effort sure pays well, believe me. The ingredients are as follow:
For the cake:
100 g chocolate powder
1 tea cup of water
2.5 tea cup of flour with added baking powder
0.5 tea cup of cooking oil (or olive oil)
2 tea cup of sugar
For the cream:
1 can of sweetened condensed milk
150 g chocolate powder
2.5 tea cup of milk
50 g butter
Chocolate sprinkles for decoration
Some Other Delicious Recipes:
- Recipe for a Portuguese Cream Pie
For all cream fans here is a different cream pie. Try this Portuguese cream pie out and you will want to reapeat it. Very easy to do and even faster to eat.
- The Easiest and Most Delicious Chocolate Cake: All Y...
You don't need to be a chef to try out this most easy yet delicious chocolate cake. That is right, it's easy, fast and most certainly yummy. Backing cakes has never been so easy. Get your cup ready!
So here is how to do it:
Start by dissolving the chocolate powder in water while warming it up until it boils. Then leave it to rest. Beat the egg whites until you get them firm. Mix the sugar with the remaining egg yolks and add the oil. Afterwards, add the dissolved chocolate that you prepared earlier and mix it all up well. Then, add the flour in small amounts while mixing everything together, and add the whipped egg whites in end, mixing everything so to have a uniform and creamy paste. Finally, pour the paste in a cake pan (I myself prefer a spring form pan) and then put it in the oven for about 50 minutes at 150 to 200 ºC.
Mix all the ingredients given, with no particular order, while warming the mixture until you get a thick sweet cream. After taking the cake out of the oven and while it is still hot cut the cake in two halves and cover one of them with the cream you just prepared. Then add the halves back together and puncture the whole cake surface with a fork and cover it all up with the rest of the cream. Last but not least, and while you try hard to resist, sprinkle the cake with the tiny chocolate sprinkles. And there you have it a nice, good looking and yummy chocolate cake.
One final note: It is best served cold. So let it cool off and put it in the fridge for a while before eating it.
Good reading along with a delicious cake
- The Long and Troubled Voyage of Sugar: from the Idyllic New Guinea to the Sunny Caribbean Islands
Sugar has long been known to man. However, sugar as we know it was only made around 400 AD and its industrialization occurred much later in the sixteenth century. Here is a description of its long and troubled voyage from 8000 BC to our tables. Once
- Plants and Portuguese Discoveries: How Americans Got Addicted to Banana and Indians Spiced Up with M
Many of our most useful, tasteful and favourite food and plants have made a long journey to reach our tables at home. That journey began long ago and some of those plants changed European and Asian societies dramatically. Know more about how and why
- Cacao: The Aztec Treasure that Became Global
Once a treasure very well kept Aztecs, cacao made a long journey from its native Amazon forest to our cups and cakes. Used as currency in Central America, and served as beverage to Aztec royalty, it was then sweetened by Spaniards who created chocola
Megan on April 04, 2020:
I’m working with American measurements. Do you know how many teaspoons or tablespoons 1 tea cup is?
Paulo Cabrita (author) from Germany on June 30, 2018:
The best way to do it is first separating quite well (really really well) the egg white from the yolk. Any tiny yolk bit will spoil it. Also, as a trick, I put a grain of salt before I whip the egg white and then whip it fast and constant (as much as possible). There are many ways to check their "solidification" sate, e.g. turn them upside down, but another good way is to stick a small spoon or fork in the end and if it holds vertical then they're ready. As for cream stiffen, I think it depends on the gelatine quality that you used. Hope it helps.
caitlin tyler on June 29, 2018:
I love your Portuguese cream pie recipe and so decided to try and do this recipe, but as a habitual get simple things wrong person, I couldn't get the egg whites to become more than soft peaks, and my cream wouldnt stiffen, it stayed very watery, do you know what I've done wrong or how I can fix it anyone? Thank you
Janisa from Earth on March 24, 2018:
Wow, this looks so simple to make! It's just like a giant brigadeiro! :D And I just happen to have everything required for it available. Except the sprinkles, but I'm thinking of using shredded coconut instead. Thanks for sharing the recipe!
Beatriz on December 04, 2015:
I'd only like to comment that it's actually a Brazilian cake, not Portuguese!! very delicious, thank you for the recipe!
Mary Wickison from USA on November 05, 2015:
I am definitely going to try this. I love brigadeiro. I have bought cakes like this here in Brazil, but never attempted it myself. Now I will.
Thanks for this.
Paulo Cabrita (author) from Germany on October 27, 2012:
Normally, it is 250 ml.
tomislav_zg on October 27, 2012:
Can you, please, tell me, how many ml is in can of condensed milk?
Garcia on August 11, 2012:
A US measuring cup is not her tea cup. Way too much
Paulo Cabrita (author) from Germany on February 12, 2012:
Well, if you are referring to volumes, as long as you use the same cup or similar cups that is fine. Or, do you want to know the mass of some liquid you use? Well, you can weigh the cup empty and then fill it with the liquid you want and weigh it again. The difference gives you the mass of liquid occupying the cup's volume. But, is it just a simple cake recipe or a scientific experiment that you are doing? :-)
Michael on February 12, 2012:
Thank you !!
It does help !! A litlle
But how do i measure it for liquids ??
Paulo Cabrita (author) from Germany on February 08, 2012:
Well, it all depends on what you put in it. For example, for most tea cup volumes, a tea cup full of sugar weighs about 150 gr, if it is chocolate is about 80 gr, for flour it goes from 100 to 150 gr. I hope this helps you.
Michael on February 08, 2012:
How much is it a tea cup in gr' ?
Chocolate fan on July 28, 2011:
hmmm... looks delicious!