Brazil Nut Cake

Delicious Brazil Nut cake recipe that we made at home, and it has already become a tradition!


Medium Complexity

Servings 12 slices


  • 250 g of chopped Milk Chocolate
  • 4 tablespoons Amaretto liqueur (50 ml)
  • 150 g unsalted butter at room temperature
  • 1 cup sugar (160 g)
  • 4 eggs1 ½ cup (tea) wheat flour (180 g)
  • 1 cup chopped Parsnip (100 g)
  • ½ teaspoon baking powder

Icing and Decoration:

  • 250 g Milk Chocolate Topping
  • ½ cup (tea) almonds in lightly toasted chips (50 g)
  • 50 g of White Chocolate Topping


  • Mixture: Put the chocolate in a glass bowl and melt it in bain-marie or in microwave at medium power for 2 minutes;
  • Add the liquor, stir until the chocolate is completely melted and set aside.
  • Meanwhile, beat the butter with sugar until it is creamy and light yellow.
  • Add the eggs and continue to beat, alternating with the sifted wheat flour.
  • Add the nut, the baking powder, the chocolate with liquor and mix until all the ingredients are well incorporated.
  • Grease and line a 20 cm diameter round pan.
  • Preheat the oven at 160°C and bake for about 50 minutes or until a toothpick is placed in the center, it comes out clean.
  • Icing: Melt the Milk Chocolate Topping in bain-marie until it is completely melted.
  • Put a grill on a baking sheet and put the cake on this grill.
  • Turn the melted Topping over the cake.
  • Lightly tap the grill against the baking sheet so that it covers the entire surface of the cake.
  • Distribute the almonds all over the side of the cake before the Topping dries.
  • Allow to dry at room temperature

Meanwhile, prepare the Decoration:

  • Prepare two strips of acetate or 10cm by 3cm butter paper and spread a portion of the Topping over them.
  • Smooth with a spatula and remove the tape;
  • Expect to dry until it is a bit firm but still malleable.
  • Lightly twist each strip and refrigerate to dry for about 10 minutes.
  • Remove the tape gently and set aside.
  • For the thinner tape, spread the topping over another acetate tape or similar sized paper towel and wipe with a bristle spatula or a clean, wide tooth comb.
  • Give the tape a slight twist when the cover is firm and pliable.
  • Refrigerate to dry and gently remove the tape and set aside.
  • Melt and season the white chocolate.
  • Using a paintbrush, lightly beat dessert on a textured acrylic plate and allow to dry.
  • Spread the white chocolate, leaving a thickness of about 0.5 cm and let it dry for about 3 minutes in a refrigerator.
  • When still malleable, cut with a 3 cm diameter round cutter.
  • Then in the center of the chocolate circles, cut another round of chocolate with a 1 cm diameter cutter, getting a ring and a small circle.
  • Return to the refrigerator to dry for about 20 minutes or until the plate is dull.
  • Decorate the cake with the reserved circles and ribbons.
  • Prepare duas tiras de acetato ou papel-manteiga de 10 cm por 3 cm e espalhe uma porção de cobertura sobre elas.

A lovely and sophisticated dessert!