Bolo De Chocolate Com Castanhas-Do-Para (Chocolate Cake with Brazil Nuts)

For the Bolo de chocolate com castanhas-do-Para, cream the grated chocolate with the vanilla pulp and the butter or margarine. Add the coffee powder and thick condensed milk and salt and stir everything over a water bath until smooth. Set aside and let cool for about 10 minutes.

Meanwhile, mix flour with baking powder, add egg yolks and stir with molasses (this makes the taste rounder) and the cachaça until smooth. Fold into the cooled chocolate mixture with a pastry spatula.

Beat the egg whites until stiff, slowly adding the sugar. Fold into the egg yolk-chocolate mixture along with the Brazil nuts. Line a baking pan with baking paper, leaving the paper overhanging all around. Pour in the batter to 3/4 height and press some whole Brazil nuts into the surface.

Bake the cake in a preheated oven at 175 °C on the middle shelf for about 45-60 minutes, check the cake for doneness.

Let the cake rest in the pan, then loosen the springform ring, lift the cake out of the pan with the baking paper and only then remove the baking paper. Let the bolo de chocolate com castanhas-do-Para cool and cut into pieces or cubes.

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