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