Dos nossos chocolates preferidos...
From our favorite chocolates...
Ingredientes:
(bolo)
- 3/4 chávena de chocolate negro, picado
- 1 chávena de cacau em pó
- 1 e 1/2 chávena de água a ferver
- 2 e 1/2 chávena de farinha
- 3 chávena de açúcar
- 3 colheres (chá) de bicarbonato de sódio
- 1 e 1/2 colher (chá) de fermento
- 1 e 1/2 chávena de leite
- 3/4 chávena de óleo
- 3 ovos
- 2 colheres (chá) de extrato de baunilha
(creme)
- 1 chávena de manteiga sem sal amolecida
- 4 chávenas de açúcar em pó
- 1/2 chávena de leite
- 225g de chocolate derretido e arrefecido
(toffee)
- 200g de açúcar
- 200ml de natas
- 1 colher (sopa) de manteiga sem sal
(montagem)
- 3 chávenas de cereais de arroz tufado de chocolate (tipo Choco Krispies)
- 2 e 1/2 chávenas de chocolate derretido
- 1 chocolate Toffee Krisp
Ingredients:
(cake) 3/4 cup dark chocolate coarsely chopped, 1 cup cocoa powder, 1 and 1/2 boiling water, 2 and 1/2 cup all-purpose flour, 3 cups white sugar, 3 tspoons baking soda, 1 and 1/2 tspoon baking powder, 1 and 1/2 cup whole milk, 3/4 cup vegetable oil, 3 eggs, 2 tspoons vanilla extract
(filling) 1 cup unsalted butter, 4 cups confectioners sugar, 1/2 cup whole milk, 225g chocolate melted and cooled
(toffee) 200g white sugar, 200ml heavy cream, 1 Tbspoon unsalted butter
(assemble) 3 cups chocolate sweetened rice cereal, 2 and 1/2 cup melted chocolate, 1 Tbspoon unsalted butter
Preparação:
(bolo)
Pré-aqueça o forno a 180ºC. Unte duas formas de 20cm de diâmetro e forre o fundo com papel vegetal.
Bata o chocolate com o cacau e a água. Reserve.
Numa taça, junte a farinha, o açúcar, o fermento e o bicarbonato.
Noutra taça, junte o leite, o óleo, os ovos e a baunilha.
Finalmente junte tudo.
Divida pelas duas formas. Leve ao forno por cerca de 45 minutos.
Retire e deixe arrefecer.
(recheio)
Bata a manteiga com o chocolate, o açúcar e o leite.
Bata até obter um creme fofo. Reserve.
(toffee)
Leve o açúcar ao lume até caramelizar.
Junte as natas e a manteiga e deixe ferver novamente. Retire e reserve.
(montagem)
Derreta o chocolate e envolva os cereais. Deite sobre papel vegetal untado e deixe solidificar. Pique grosseiramente.
Entretanto, abra os bolos ao meio, obtendo 4 discos.
Coloque o primeiro disco no prato, cubra com creme e cubra com pedaços dos cereais coberto com chocolate. Coloque o segundo disco de bolo, cubra com creme e regue com toffee.
Cubra com o terceiro disco de bolo e repita o processo do primeiro disco. Termine com bolo.
Cubra todo o bolo com o restante creme.
Decore com toffee, cereais e o chocolate Toffee Crisp partido em pedaços.
Method:
(cake)
Preheat oven to 180ºC. Grease two pans of 20cm and line the bottom with parchment paper.
Whisk the chocolate with cocoa and water. Set aside.
In a bowl, combine the flour, sugar, baking powder and baking soda.
In another bowl, combine the milk, oil, eggs and vanilla.
Finally combine all together.
Divide in two pans. Bake for about 45 minutes.
Remove and let it cool.
(filling)
Whisk butter with the chocolate, sugar and milk.
Whisk until it gets fluffy. Set aside.
(toffee)
Caramelize the sugar.
Add the cream and butter and boil again. Remove and set aside.
(Assembly)
Melt chocolate and wrap cereals. Put it on greased parchment paper and let solidify. Chop coarsely.
Meanwhile, open the cakes in half, getting 4 discs.
Put the first disc into the serving dish, cover with cream and top with pieces of cereal topped with chocolate. Place the second cake disc, cover with cream and sprinkle with toffee.
Cover with the third cake disk and repeat the process of the first one. Top it with cake.
Cover the entire cake with the remaining cream.
Garnish with toffee, cereals and Toffee Crisp chocolate into pieces.
