BOLO DE CHOCOLATE | Cozinheiro Tommy

Summary

In this video, the chef guides viewers through the process of making a professional, traditional brigadeiro cake. Using a mix of butter, oil, and water for the base, the recipe stands out with a unique preparation method. The chef emphasizes the importance of precise measurements and ingredient choices, like using 100% cocoa powder for a richer flavor. After baking, the cake is soaked with a cocoa syrup and topped with a decadent brigadeiro filling made with condensed milk, cream, and chocolate. The video ends with a beautiful finishing touch of grated chocolate and sea salt for added texture and flavor.

Takeaways

• 😀 Use low heat when melting butter and oil together for a smoother cake batter and enhanced texture.
• 😀 Incorporating both butter and oil in the cake batter gives it a light, moist, and glossy finish.
• 😀 Sift all dry ingredients (cocoa powder, sugar, and flour) to ensure a lump-free, smooth cake batter.
• 😀 Using 100% cocoa powder instead of sweetened chocolate powder gives the cake a more intense and less sweet chocolate flavor.
• 😀 Measure ingredients precisely, especially in baking, as small deviations can impact the texture and flavor of the cake.
• 😀 The batter may look strange or inconsistent before adding the eggs, but this is part of the intended process for a unique texture.
• 😀 Allow the liquid mixture (butter, oil, and water) to cool slightly before mixing with the eggs to prevent cooking them.
• 😀 Always add baking powder last to avoid over-activating it and affecting the cake's rise.
• 😀 Before baking, grease the pan with both oil and cocoa powder for an easy release and to enhance the chocolate flavor.
• 😀 The cake should not be checked before 30 minutes in the oven, as opening the door too early can cause it to deflate.
• 😀 For the brigadeiro filling, use a combination of condensed milk, cream, cocoa powder, butter, and chocolate for a smooth, glossy finish.
• 😀 A pinch of salt in both the cake batter and brigadeiro filling helps balance sweetness and enhances the overall chocolate flavor.
• 😀 Make sure to poke holes in the cake before pouring the syrup over it to allow better absorption and ensure a moist cake.
• 😀 When preparing the syrup, make it with cocoa, sugar, and milk, ensuring it’s thin and liquid to soak the cake evenly.
• 😀 To finish, spread the brigadeiro topping evenly over the cake and top it with chocolate shavings and fleur de sel for added texture and flavor.

Q & A

Why is the combination of butter and oil used in this cake recipe?

The butter adds a lightness and shine to the cake, while the oil helps keep the cake moist and tender. This combination creates a texture that is both soft and rich.

What is the purpose of adding water to the batter mixture?

The water helps to combine the fat and cocoa powder, ensuring that the mixture is smooth and the flavors are well integrated before adding the dry ingredients.

Why is it important to sift the dry ingredients, such as cocoa powder and flour?

Sifting prevents clumps in the dry ingredients, ensuring a smooth and even batter. This is especially important in baking to avoid uneven texture and flavor distribution.

What should the temperature of the wet mixture be before adding eggs?

The wet mixture should be at room temperature to prevent cooking the eggs. If the mixture is too hot, the eggs may curdle or cook, resulting in an undesirable texture.

How does the cake batter look before adding the eggs, and why?

The batter will appear thick and slightly uneven before adding the eggs. This is normal, as the eggs will help smooth out the mixture and make it creamier.

What is the purpose of adding the baking powder last in the cake batter?

Adding the baking powder last ensures it is evenly distributed throughout the batter without activating prematurely. This helps the cake rise properly during baking.

Why is it important to not open the oven door before 30 minutes?

Opening the oven door too early can cause the cake to collapse or develop an uneven texture. It’s important to give the cake enough time to rise properly before disturbing it.

What is the purpose of the soaking syrup in this recipe?

The soaking syrup, made with water, cocoa powder, and sugar, helps keep the cake moist by allowing it to absorb the liquid. This step gives the cake a rich, moist texture.

How does the addition of cream and butter in the brigadeiro affect its texture?

The cream adds smoothness and richness, while the butter provides gloss and a velvety texture. This combination results in a creamy, indulgent brigadeiro that perfectly complements the cake.

Why is it recommended to add a pinch of salt to the brigadeiro and cake?

A small amount of salt enhances the flavors, especially in chocolate-based recipes. Salt helps to balance the sweetness and intensifies the chocolate flavor, making the dessert more complex and satisfying.