🇧🇷 Débora Dias Receitas
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A recipe for a simple and delicious chocolate drink mix cake (Nescau), with a creamy 'Chandelle'-style filling, ideal for being economical and pleasing guests.
Recipe Video
Ingredients
- 3small container de Heavy cream
- 21tablespoons de Chocolate drink mix (Nescau)
- 3parts de Sponge cake layers (pão de ló)
- 1small amount de Sweetened condensed milk
- 1small amount de Whole milk
- Guaraná soda opcional
- 6tablespoons de Chocolate drink mix (Nescau)
Instructions
Prepare the filling: for each small container of heavy cream, add 7 tablespoons of chocolate drink mix (For 3 containers, use 21 tablespoons of Nescau).
Dica: The ratio is 6 to 7 tablespoons of Nescau for every can/container of heavy cream.
Cook the filling mixture over heat, stirring continuously with a square-tipped spatula until it starts to thicken and reduce, which should take about 10 minutes.
Dica: The consistency should resemble 'Chandelle' filling, when the cream becomes darker and heavier.
Transfer the filling to a dish and let it cool, covering the surface with plastic wrap to prevent a skin from forming.
Dica: To speed this up, the presenter used a cooling stone.
Prepare the moistening syrup by mixing a little sweetened condensed milk with a little whole milk until combined. Alternatively, you can use Guaraná soda.
Dica: This syrup is used to keep the cake moist.
Line a small cake pan (about 8 inches in diameter) with plastic wrap or a plastic grocery bag to make it easier to unmold.
Dica: Using a thin plastic bag, like one from a grocery store, might be more practical.
Cut the sponge cake into three equal layers and place the first layer on the bottom of the lined pan.
Dica: The pre-made cake mix was used.
Lightly brush the first cake layer with the prepared syrup, being careful not to soak it.
Dica: Do not overly wet the cake layer, as it can compromise the structure of the sponge cake.
Spread a portion of the Nescau filling over the first moistened cake layer.
Repeat the process: place the second cake layer, moisten it with the syrup, and cover it with more filling.
Dica: Perform this step carefully so that the cake is assembled properly.
Finish with the third and final cake layer, moisten it with the remaining syrup, and cover it with the rest of the filling, spreading it evenly.
Refrigerate the cake for at least one to two hours to allow the structure to set.
Prepare the frosting by mixing one small container of heavy cream with 6 to 7 tablespoons of chocolate drink mix. Stir well off the heat, then cook over heat until it boils and thickens.
Dica: The chocolate drink mix is an economical alternative to solid chocolate bars.
Carefully unmold the cake by pulling the plastic wrap, and place it on a serving plate. If you used a springform pan, invert it using the plastic wrap for support.
Dica: If you used a sponge cake cut into three slices, the cake will be shorter.
Cover the cake with the prepared Nescau syrup/frosting, spreading it to cover the entire surface, similar to a ganache.
Dica: You can decorate with chocolate candies or other sprinkles if desired.
Serve the cake after the frosting has been applied (or allow for more chilling time if the frosting is not firm).
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy134 kcal7%
- Carbohydrates28 g9%
- Protein2 g2%
- Total Fat2 g3%
- Dietary Fiber1 g5%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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