🇧🇷 Receitas da Vó Lurdes
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Recipe for a soaked chocolate cake, topped with a creamy sauce (syrup) and finished with ganache, strawberries, and brigadeiros (fudge truffles).
Recipe Video
Ingredients
- 3 de egg whites
- 1pinch de salt
- 2,5cup de all-purpose flour
- 1tablespoon de baking powder
- 1,5cup de sugar
- 1cup de milk
- 1/2cup de 50% cocoa chocolate powder
- egg yolks
- 1/2cup de oil
- 1/2small can de sweetened condensed milk
- 1small container (200g) de heavy cream
- 3tablespoons de 50% cocoa chocolate powder
- 100g de semi-sweet chocolate
- 1/2liter de milk
- 50g de semi-sweet chocolate (for ganache)
- 50g de heavy cream (for ganache)
- strawberries
- brigadeiros (fudge truffles)
- chocolate sprinkles
Instructions
Beat the egg whites with a pinch of salt until stiff peaks form and set aside.
In the mixer, add the egg yolks and sugar, and beat well. Add the oil and mix.
Dica: If your mixer is weak, you can use a more powerful one.
Sift and add the cocoa powder to the yolk and sugar mixture, alternating with the all-purpose flour.
Dica: Add the flour gradually along with the milk (which should have been added to the liquid, based on the mixing directions, although the original instructions were slightly confusing in sequence).
Gently fold the stiff egg whites into the batter; lastly, add the baking powder.
Dica: The final batter should look very appealing.
Pour the batter into a greased pan, lining only the bottom with parchment paper (do not grease the sides so the cake rises evenly).
Dica: A cake at the correct height will not sink.
Bake in a preheated oven between 350°F and 400°F (180°C and 200°C) for approximately 40 minutes.
Prepare the soaking syrup: Mix the sweetened condensed milk, heavy cream, 50% cocoa powder, and semi-sweet chocolate. Heat over the stove, stirring, until the chocolate melts and the mixture begins to boil.
Dica: Let it boil after the chocolate has melted.
Let the soaking syrup cool before applying it over the cake.
Prepare a finishing ganache by mixing 50g of semi-sweet chocolate and 50g of heavy cream.
Invert the cake and pour all the soaking syrup over the top, allowing it to be fully absorbed.
Dica: Apply the syrup while the cake is still warm for better absorption.
Cover the cake with whipped cream (not listed as a main ingredient, but mentioned for application).
Finish by decorating the top with the prepared ganache, arranging brigadeiros, halved strawberries, and chocolate sprinkles.
Dica: Slightly mix the ganache before spreading, as suggested.
Refrigerate the finished cake for a good amount of time before serving.
Dica: It is important to let it chill.
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Cuisine Type
brasileiraRequired Equipment
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