Brazilian Carrot Cake Bolo De Cenoura Com Cobertura De Chocolate Recipes

BRAZILIAN CARROT CAKE - BOLO DE CENOURA COM COBERTURA DE CHOCOLATE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Peel the carrots. Grate the carrots with a hand grater or by using the shredding blade attachment of a food processor. Add the vegetable oil and one egg to a food processor or blender with the grated carrots, and process until the mixture is very smooth.
• Transfer the mixture to a large bowl . Whisk in the remaining two eggs , the sugar, the salt and the vanilla. Add the flour and baking powder and stir until just mixed.
• Line 2 12-cup cupcake pans with paper liners. Divide the batter between the pans, filling them to just below the top of the paper liner. (There may not be enough batter to fill all 24 cups).
• Bake cupcakes for about 20 minutes, or until cupcakes have risen and a wooden toothpick inserted into the middle comes out clean.
• Remove from oven and let cupcakes cool on a rack.
• Prepare chocolate glaze: Add the cream, cocoa powder, water, sugar, and salt to a medium saucepan.
• Stir well and bring just to a simmer over medium-low heat. Simmer for about 5 minutes, stirring constantly until mixture becomes very shiny and slightly thickened.
• Remove glaze from heat and let cool for about 5 minutes. Whisk in vanilla.
• To glaze cupcakes: Turn a cooled cupcake upside down and dip the top of the cupcake into the warm glaze, covering the entire top and letting the excess glaze drip off before placing the cupcake back on a rack. The glaze will set as it cools. If the glaze cools off too much so that it's difficult to dip the cupcakes, just rewarm it gently on the stove over low heat.
• Cupcakes will keep in an airtight container for 2-3 days, or for about a week in the refrigerator. Makes 20 to 24 cupcakes.

BRAZILIAN-STYLE CARROT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan and dust with flour.
• Combine 2 cups sugar, eggs, vegetable oil, and carrots in a blender; blend until very smooth, about 5 minutes.
• Pour carrot mixture into a bowl; add flour and baking powder. Mix well to combine. Pour into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool.
• Combine 1/2 cup sugar, cocoa powder, milk, and butter in a small saucepan over low heat. Cook, stirring constantly, until sauce begins to bubble and thicken, 3 to 4 minutes. Remove from heat and quickly spread over cake.

BRAZILIAN CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 baking dish.
• Place the carrots, eggs, and oil in a blender or bowl of a food processor. Process until carrots are finely chopped. Pour the carrot mixture into a mixing bowl. Stir in 2 cups sugar until well blended. Stir in the flour and baking powder; mix until well blended. Pour the batter into the prepared baking dish.
• Bake in preheated oven until top springs back when lightly touched, about 40 minutes.
• Meanwhile, make the icing by placing the butter, 1 cup sugar, instant hot chocolate drink mix, and milk in a pan. While stirring, heat to almost boiling over medium-high heat until mixture thickens. When the cake is done, remove from the oven and immediately spread the icing evenly over the top.

BRAZILIAN CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth.
• Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. Remove from the oven and leave to cool in the tin.
• For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat. Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle.
• Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top. Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath. Pour the drizzle over the cake in batches until it's all absorbed. You can reuse any drizzle caught in the tray or bowl. Most of the drizzle should be absorbed.

BOLO DE CENOURA-BRAZILIAN CARROT CAKE

Steps:

• Preheat the oven to 375.
• In a blender combine eggs, sugar, oil, and carrots. Blend on high until all is combined and is a pureed mixture.
• Combine the blended mixture with the flour in a bowl. Mix in the baking powder.
• Pour batter into a cake pan and bake for about 30 minutes, or until a toothpick comes out dry.
• Meanwhile make the Chocolate Glaze.
• Combine all ingredients in a saucepan and cook over medium heat until it begins to boil, stirring constantly. It should be thick enough to coat the back of a spoon.
• When the cake is done let it cool. Once it is cool to touch, pour the chocolate glaze over it and let it harden a bit.
• Serve and enjoy.