Tuesday, February 25, 2014

Easy Chocolate Cake

It was the first time I used homemade ferment instead the common baking powder. I did it 'cause here in Brazil I didn't already found a bought baking powder that doesn't contain transgenic cornstarch and aluminium and I'm really glad with the result, the cake was too fluffy and increased a lot.

The chocolate frosting brings just two ingredients and came out great! If you have a little leftover sweetened condensed milk or evaporated milk you can use it too. 

Chocorango's recipe

*240ml measuring cup

2 large eggs
150ml oil
3/4 cup sugar
100ml cream
100ml water
1 cup chocolate powder
2 cups flour
1/2 tbsp cream of tartar
1/2 tsp baking soda

2 tbsp sweetened condensed milk (it's optional, the pic's cake I didn't use)
150ml cream
4-5 tbsp chocolate powder
Sprinkles (optional)

1. Preheat the oven to 350F. Grease a bundt cake pan.

2. In a blender, liquefy eggs, oil, sugar, cream, water and chocolate powder. Add flour divided in three parts, holding and let loose the pulse button. When everything is incorporated fold in cream of tartar and baking soda. Pour the batter in prepared pan and let to bake for 30-40 minutes.

3. Cook over low heat cream and chocolate powder (and sweetened condensed milk if you're using it), let boil, stirring occasionally, until is creamy. Remove from heat and let warm. Cover the cake (hot or not) with this frosting and sprinkle the sprinkles if you want.

If you don't want to use the homemade ferment (cream of tartar + baking soda) you can use 1 tbsp baking powder instead.

Yield: 10 portions.

Wednesday, December 4, 2013

Super Soft Sweetened Condensed Milk Cake

This recipe really surprised me! The dough is so soft and light that combines with a lot of toppings! It's a recipe that I'll surely repeat as soon as possible!

Recipe from site Tudo Gostoso.

3 large eggs, divided in egg white and yolk 
180g butter at room temperature (I used unsalted)
1 cup flour
1 tbsp baking powder
2/3 of 1 can (395g) sweetened condensed milk

1. Preheat the oven to 350F. Grease and flour a small round pan.

2. In a eletric beater, whip the egg whites until is in soft peaks, but not stiff. Reserve in fridge. On the same bowl that you whip the egg whites, beat the butter and yolks for about 7 minutes or until is really creamy and fluffy. Add flour and baking powder and beat over low speed for 30 seconds. Beat in sweetened condensed milk just until is incorporated. Gently fold in whipped egg whites. Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick is inserted in the center comes out clean.

Cook's tip: You can moist the cake with the leftover of condensed milk stirred with 4 tbsp water. You can cover the cake with fruit jam, chocolate ganache, Nutella, melted chocolate or use melted goiabada (brazilizan guava paste) stirred with a little water.

Yield: 8 portions.


Sunday, October 27, 2013

Oat and Apricot Cookies

I was thinking about change the blog's name... Will be called: Chococookie (Chocolate + Cookie). Have you notive how many cookie recipe I shared here? It was a lot! I hope you're not bored!

Well, it's complicated to me, cookie is one of my favorites bakings and I just love to eat them!

Today I brought a little different cookie: oat and apricot cookie! Yummilicious and healthy, that simple!

Ps. I was kidding about the blog's name, ok?! We'll be Chocorango for a long time...!

Receita de  cookies de damasco e aveia

Cookies de aveia e damasco
Recipe from Trem Bom blog.

*Xícara medidora de 240ml

1 1/4 cup oat
1 cup wholemeal flour
1 cup flour
1 cup brown sugar
1 tsp baking soda

1 cup dried apricot, diced
2/3 cup hazelnut, chopped (not used)
225g melted butter

1 egg slightly beaten


Preheat the oven to 350ºF. Line a cookie sheet with parchment paper and set aside.

2. In a large bowl, mix well oat, flours, sugar, baking soda, apricot and hazelnut, if you're using. Stir in melted butter and egg until incorporate. Make small balls with the dough and press them a little. Bake for about 20 minutes or just until is golden brown.

Yield: About 55 cookies.

Cookies de damasco e aveia

Sunday, September 29, 2013

Broccoli Cheese and Ham Muffins

Those muffins are really appetizing for a afternoon snack or even for a light dinner. They're not dense and you can use whatever you have in your fridge to fill them. We ate warm and I had to force myself to store a single muffin to photograph the day after.

Recipe from Tudo Gostoso website.

240ml measuring cup

2 3/4 cup flour
1/4 cup sugar
2 teaspoon salt
1 tablespoon baking powder
3/4 cup milk
1/2 cup oil 
2 large eggs
1/2 cup ham, cut into cubes
3/4 cup broccoli flowers, cut into small pieces

3/4 cup cheese (mozzarella, cheddar, gruyere) into cubes
1/2 peeled carrot, cut into cubes

1. Preheat the oven to 375F. Prepare 14 muffin pans (I used silicon muffin pans).

2. Mix in a bowl flour, sugar, salt and baking powder. In another bowl, whisk milk, oil and eggs. Open a cavity in the center of dry ingredients and pour the liquids, gently stirring with a silicon spatula. Mix in ham, broccoli, cheese and carrot. It's really important NEVER OVERMIX this batter or you'll have a very dense muffin.

3. Fill with the batter about 3/4 of muffin pan (I put a cube of cheese over each muffin) and bake for about 25 minutes or until is golden brown. 

Yield: 14 muffins.

Monday, April 15, 2013

Dark Chocolate Brigadeiro

I already gave some brigadeiro's recipe here in Chocorango but trust me, when I said to you brigadeiro is really common in Brazil I was not kidding.

Today I bring a gourmet version made with a lot of chocolate and a little cream. If you never tried yet I recommend it!

Brigadeiro Gourmet
Chocorango's recipe

1 can (395g) sweetened condensed milk
5.3oz dark chocolate
2-3 tbsp cream 
Chocolate Sprinkles (you can use those cute Callebaut chocolate flakes)

1. In a small pan, stir sweetened condensed milk and chocolate and let to low heat, always stirring until smooth and thick. When you can see easily the pan bottom it's time to remove from heat. Stir in 2 to 3 tablespoon cream (if you want it thicker, less cream; smoothier, more cream).

2. Refrigerate for about 3 hours. Using your hands, shape the brigadeiro into balls  (it's unnecessary grease hands) and roll them on sprinkles.

Tips: You can use milk or white chocolate instead dark chocolate.

Yield: 20 huge brigadeiros.

Brigadeiro gourmet de chocolate meio amargo Brigadeiro cremoso de chocolate meio amargo

Friday, April 12, 2013

Apple and Raisin Cookies

I've never tried apple cookies and what a good surprise that I had!! I can say it's a wonderful idea to combine apple, raisin and oatmeal in a cookie. It's tasty and healthy, everybody will love it!

Cookies de aveia, maça e uva passas
Chocorango's recipe.

*240ml measuring cup

100g butter
2/3 cup sugar
1 large egg
1 cup flour
1 cup instant oat 
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon powder
1 cup raisins
2 medium apples, thinly chopped  (Red Delicious, Fuji, Granny Smith)

1. Preheat the oven to 375ºF. Line two cookie sheets with parchment paper. Reserve.

2. Cream butter and sugar until is pale and fluffy. Beat in egg for 2 minutes, high speed. Add flour, oat, baking soda, baking powder and cinnamon and beat in low speed just until incorporate. Fold in raisins and chopped apples.

3. Using a cookie scoop ou two tablespoon, mold the cookies.If the dough is too soft, you can refrigerate ir for 1-2 hours. Bake for about 12 minutes or until the base of cookies is golden brown. Let cool completely over a rack.

Yield: About 45 small cookies.

Cookies de aveia, maca e passas

Monday, April 8, 2013

Ultimate Broccoli White Cheese Quiche

Finally I found the perfect quiche recipe!! I'm serious! 

Crunchy crust but not dry combined with a very moist flavor filling... Can you realize something better?! 'Cause I don't!

I prepared quiche so many times. It's pratice, easy and extremely versatile. In this one I used farm white cheese and eggs that I brought from Hozana's farm.

Quiche perfeita de brocoli e queijo branco a quiche perfeita
Chocorango's recipe.

240ml measuring cup

1 1/2 cup flour
1/2 tsp salt 
100g cold butter 
1 egg  
1-3 tbsp cold water

3 small eggs or 2 large eggs
300ml heavy cream
1/4 tsp salt
1/4 tsp nutmeg powder
250g shredded white cheese 
3/4 cup broccoli florets, blanched (click here to see how can you do that)

1. Preheat the oven to 375ºC. Separate a 22cm round quiche pan, if its bottom is removable you don't need to grease it.

2. In a bowl, stir the salt in flour. Add butter and egg and rub using your fingertips. Add 1-3 tbsp cold water, enough to incorporate the dough. If the day is too hot cover in plastic and refrigerate for 1 hour.

3. Cover the bottom and the sides of pan with the dough and bake for 12 minutes or until the dough is almost baked, its surface don't be uncooked.

4. Meanwhile the dough is baking, whisk eggs, heavy cream, salt and nutmeg. Stir in shredded cheese and blanched broccoli florets. 

To finish
5. When the dough is already pre baked, fill it with the filling and bake again for more 18 minutes. Pay attention to the filling, it must be firm but not overly brown, 'cause it'll loose moisture.Serve warm.

Tips: If you, just like me, can't resist to tomatoes, don't be shy! Then you pour the filling on pre baked dough, place some tomato slices over the quiche surface and bake.

Yield: 5 portions.

Quiche de brocolis e queijo branco

Saturday, April 6, 2013

Coconut Chocolate Cake

Sorry about not posting anymore recipes here at Chocorango in English. I had a baby and decided to keep a little distance to take care the little one. 

But now I'm really excited to resume this sweet blog. I hope you can go along with me! =)

So, this recipe is just A-M-A-Z-I-N-G!! I won't talk too much, you'll all see the moist dough, the creamy filling... You'll can't resist!

Bolo delicioso de prestigio - chocolate e coco
Chocorango's recipe.

*240ml measuring cup

4 whipped egg whites (stiff peaks but not dry)
4 yolks
2 tbsp butter
1 cup sugar
2 cups flour
1/2 cup cocoa powder
1 tbsp baking powder
3/4 cup heavy cream (you can use milk)
1/4 cup water

To moisten the cake
2/3 cup water
1 tsp brown sugar
1/4 tsp vanilla extract

1 (395g) can sweetened condensed milk
200g cream (20% fat)
100g shredded coconut

Ganache Frosting
150g milk or dark chocolate
1/4 cream at room temperature 
50g shredded coconut

1. Preheat the oven to 350ºF. Separate a 22cm springform cake forma redonda de 22cm, you don't need grease it.

2. In an eletric beater, mix yolks, butter and sugar until a light and fluffy cream. Alternately add flour previously sifted with cocoa and baking powder and the cream previously mixed with water, always beating in low speed just until incorporate. Turn off the beater and fold in half whipped egg whites at a time, using a silicon spatula making  movements from down to up. Fill the separated pan with the batter and bake for about 30 minutes until a toothpick inserted in the center of cake comes out clean. Chill over a rack.

To moisten the cake
3. Dissolve the sugar on water, stir in vanilla extract. Set aside.

4. On a small pan, mix sweetened condensed milk, cream and coconut. Heat on low always stirring with a silicon spatula until is creamy.

Ganache Frosting
5. Melt chocolate on water bath or microwave and stir in cream.

Building the cake
6. Slice the cake to fill, drizzle with half sweetened water and spread all the coconut filling. Cover with the another cake layer, drizzle with the remainder water, cover with  ganache and sprinkle shredded coconut. Refrigerate until is time to serve, covered to not dry.

Yield: 12 portions.

Bolo de chocolate e coco

Friday, August 12, 2011

Alfajor - Dulce de leche Cookie Sandwiches

This recipe really got an alfajor flavor - not as this try. I must confess that I really liked the result, but in the next time I'll reduce the cornstarch to about 150g 'cause the cornstarch flavor it was a little strong and I'll make the dough a little softer - I think I put too much flour so the cookie it was a little dry.
However, I liked so much this recipe and what surprised me was the fact that the alfajors aren't too sweet even with a generous layer of dulce de leche and milk chocolate couverture. Love it!

Alfajor de doce de leite
Recipe from Na Minha Panela.

100g margarine, at room temperature
100g sugar
2 large eggs
1 tsp vanilla extract
200g cornstarch
1 tsp baking powder
200g flour

150g creamy dulce de leche (we used a homemade dulce de leche)

To Dip
150g couverture milk chocolate 

1. Preheat the oven to 350˚F.

2. In a bowl, cream the margarine and sugar using a fork until is pale and fluffy. Add the eggs and mix well. Fold in the cornstarch and baking powder. Gradually add flour. You don't need to add all the flour, the dough must to be very soft, easy to stick on hands.

3. Roll out the dough between two plastics and cut with a round cutter. Place the cookies on a lined with waxed paper cookie sheet. Bake for about 15 minutes. The cookies doesn't must to brown. When they are set with a golden brown base remove from oven. Let cool a little and fill with dulce de leche each cookie pair.

4. Melt the chocolate and dip each alfajor and let set on a waxed paper.

Serve: 15 regular alfajors.

Alfajor perfeito

Some yummies:

Friday, July 22, 2011

Chocorango Bon Bon Candy

Today is a very special day: Happy B-day Chocorango! We could have a rich layer cake  to celebrate the date, but we baked it the last year.
What to present this year? A bonbon is a great idea!
We created a yummy version: strawberry, white chocolate with nuts, orange zest and a milk chocolate coating.

Bombom Chocorango

So, let's copy the recipe? It's really easy!

Bombom Chocorango

1 can condensed milk (395g)
1 tbsp butter
170g white chocolate with nuts
Zest of 2 oranges
15 strawberry hygienized and drained, remove the leaves and reserve
250g milk chocolate couverture

1. Heat over low heat the condensed milk and butter always stirring until makes a creamy mixture. Remove from heat when the condensed milk is very soft yet, 'cause when it's mixed with chocolate comes out thick. As soon as you turned off the heat add the chopped chocolate and stir until is complete melted. Stir in orange zest and let cool at room temperature.

2. Using your hands roll out a small portion of cold candy to make a thin circle. Mold this dough over the strawberry until is complete covered. If necessary, lightly grease your hands with butter so the candy won't stick on them. Repeat the same process with all strawberries.

3. Melt the milk chocolate and dip each bon bon on it. Drain the excess and place over a greased surface to dry. If desired, decorate with strawberry leaves when the chocolate is still melted. Let cool and serve cold or room temperature.

Tips: We used milk chocolate to coat but if you want use dark chocolate.
This bon bon takes strawberries in natura so it's better to consume them just until 3 days, refrigerated.

Serve: 15 bon bons.
Bombom de morango e brigadeiro de chocolate branco com castanhas

Want a bite?

Bombom de chocolate e morango

Another Chocorango's birthdays:

Thank you so much for the visits and comments! 

Friday, June 10, 2011

Coca-Cola Chocolate Cake

Another chocolate cake, but this one is easy and fast to bake, on the other hand, is really tasty.

receita de Bolo de Chocolate e Coca-Cola
Recipe from the blog Helena Gasparetto

300g semisweet chocolate, chopped
1 cup unsalted butter 
4 large eggs
2 cups sugar
1/2 tsp salt
300ml Coca-cola, in room temperature
1 tsp vanilla extract
2 1/2 cups flour
1/4 cup cocoa powder
1 tbsp baking powder

Chocolate Frosting
3 tbsp chocolate powder
3 tbsp sugar
3 shallow tbsp milk
1 tbsp butter
3 Brazil nuts and Cupuaçu fruit bars, chopped (optional) 

1. Preheat the oven to 350˚F. Choose a medium rectangular pan, it doesn't necessary grease it.

2. Melt together the chocolate and butter on water bath or microwave and let cool. Sift the flour with cocoa and baking powder and reserve.

3. In a beater, beat on high speed the eggs with sugar and salt for 2 minutes. Beat in the melted chocolate and butter. Alternately, on low speed, add the Coca-cola, vanilla extract and the sifted ingredients, always beating. When the ingredients are done, immediately turn off the beater and fold with a spatula.

4. Pour the batter on the pan and bake for 50 minutes or until a toothpick inserted comes out clean.

5. When the cake is already baked, make the frosting. Heat all ingredients for 5 minutes, until is smooth and thick. Remove the cake from oven and pour the hot frosting. Wait to set a little and sprinkle the pieces of fruit bar.

Dicas: If you like a lot of frosting, double the frosting recipe. Use any nuts instead the fruit bars.

Yield: 20 portions.
Bolo de Chocolate e Coca-Cola

Friday, May 6, 2011

Black Forest Torte

For who likes the chocolate-chantilly-cherry combination we suggest to make this recipe exactly it is! The cake is really, really light. Delicious! Just as the bought one!


6 eggs
1/2 tsp salt
200g sugar
140g flour
1/2 tbsp baking powder
3 tbsp cocoa powder
50g unsalted butter, melted and cold

1/2 cup of the liquid of canned cherry
1/2 cup Kirsch or Cognac

500ml whipping cream
60g icing sugar
1 cup drained canned cherry, coarsely chopped

Curls of semisweet chocolate
Canned or fresh cherries
Mint leaves

1. Preheat the oven to 350˚F. Grease and flour two 20cm round pan. Sift the sugar, flour, baking powder and cocoa. Mix well and reserve.

2. In the electric beater, beat the eggs with salt for 10 minutes in high speed, until double in size and makes a airy mixture. Gradually add the sifted ingredients, gently folding with a spatula, so you don't lose the lightness of eggs. Gently fold in the melted butter just until incorporated.

3. Fill the prepared pans with the batter and bake for about 30 minutes or until a toothpick is inserted comes out clean. Then is baked wait 10 minutes and remove from pans, so the hot air won't let the cake wet.

4. Whip the cream with sugar until makes soft peaks. 

To Finish
5. Cut both cakes to fill them and sprinkle the 4 layers with the cherry liquid and Kirsch. Fill each cake with a generous portion of whipped cream, reserving a little for the topping, and sprinkle the chopped cherries. Cover each cake with the other two layers, wrap and chill for 30 minutes.

7. Cover with the remaining whipped cream and place in the serving dish. Sprinkle the chocolate curls on the cake sides and decorate the top with larger chocolate curls, cherries and mint leaves.

Tips: You can make two cakes with this recipe, but if you want is possible make a larger cake or a small cake with 4 layers.

Serve: 2 small tortes or a big one.


Another yummilicious:

Wednesday, April 20, 2011

Chocolate Dipped Loaf Cake

This cake is one of the yummiest cakes that is presented here in Chocorango. It's really fluffy and the chocolate coverture gives a special touch, just as a cake that we used to buy in a bakery near from our home! 

Ps. We got the help of Hozana to bake this cake.

Bolo inglês de padaria
Recipe adapted from the site Tudo Gostoso

4 egg whites
200g unsalted butter
1 1/2 cup sugar
4 egg yolks
1/3 cup milk (or orange juice)
2 cup flour
1 tbsp baking powder

350g milk chocolate couverture

1. Preheat the oven to 350˚F. Grease and flour a loaf pan.

2. In a clean bowl, free from grease and water, whip the egg whites in soft peaks. Reserve.

3. Cream butter with sugar for 5 minutes, until is pale and fluffy. Add one egg yolk at a time and beat for more 3 minutes. Beat in milk or orange juice. Gently fold in flour and baking powder. Gently fold in the whipped egg whites. Pour the batter onto the prepared pan and let to bake for about 1 hour or until is golden brown.

4. After 5-10 minutes, remove from the pan over a wire rack and cover with the melted chocolate. Let set and cool and serve.

Serve: 10 portions.

Bolo inglês com chocolate

Yummy cakes:

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Thursday, April 14, 2011

Truffle Candy

We just think about chocolate in this time of the year! At least in Brazil everywhere that we look we just see chocolate! So we must to share something sweet and chocolaty with all of you!

Bombom de trufa
Recipe from Garoto book - Natal para presentear e vender

400g white chocolate, grated
1/2 cup cream
300g milk chocolate couverture, grated
50g dark chocolate

1. In a saucepan, heat a little water until starts to bubble. Remove from heat and place a bowl over the pan, but do not leave the water touches the bottom of the bowl. Add cream and white chocolate and stir until is melted and smooth. Pour this mixture onto a 18x28cm rectangular pan lined with waxed paper. Chill for about 2 hours or until the chocolate is set. 

2. When the chocolate is set, remove from pan, take off the waxed paper and cut into 2x4cm strips. Reserve in the fridge.

3. Heat some water again in a saucepan and place a clean bowl. Add the chocolate couverture and stir until is smooth and shiny, completely melted. Dip each chocolate strip in the milk chocolate, remove the excess and let set over a waxed paper. Decorate with melted dark chocolate or if you prefer, melted white chocolate to a bigger color contrast. Let set and serve.

Tips: In the original recipe, it's stirred together the melted white chocolate and cream, 1/2 tsp ground cinnamon and 1 tbsp Cointreau (orange liquor).

Serve: About 40 truffle candies.

Bombom trufado

Delicious recipes:

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