Receita Solta

Chocolate Cake with Passion Fruit Syrup: Irresistible Flavor

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Por

Master Receita Solta

Chocolate Cake with Passion Fruit Syrup: Irresistible Flavor
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories870 kcal

Resumo para quem tem pressa

"The chocolate cake with passion fruit syrup harmonizes the velvety sweetness of the buttery chocolate batter with the striking citrus contrast of the pulp with passion fruit seeds. It is an elegant Brazilian dessert that balances acidity and cocoa perfectly."

Chocolate Cake with Passion Fruit Syrup: Irresistible Flavor

O Que Você Precisa Saber

- The initial emulsion of butter beaten with sugar ensures a fluffy and buttery structure that absorbs the syrup. - Interleaving wheat flour with milk prevents excessive gluten development and keeps the crumb soft. - The boiled and cooled passion fruit syrup penetrates the dough without softening the outer crust of the unmolded cake.

Ingredients

Main Course

  • For the cake:
  • 1 cup sugar
  • 1/2 cup of butter
  • 2 eggs
  • 1 cup milk
  • 1 cup of cocoa powder
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • For the passion fruit syrup:
  • 1 cup of passion fruit pulp
  • 1/2 cup sugar
  • 1/2 cup water

Instructions

Main Course

1

Preheat the oven to 180°C (350°F).

2

In the mixer, beat the butter with the sugar until you get a light cream.

3

Add the eggs one by one, mixing well between each addition.

4

Add the cocoa powder and mix until incorporated.

5

Alternate adding the wheat flour and milk, starting and ending with the flour.

6

Lastly, incorporate the baking powder delicately.

7

Pour the batter into the greased and floured pan.

8

Place in the oven and bake for 35 minutes or until a toothpick inserted in the center comes out clean.

9

While the cake bakes, prepare the syrup: in a pot, mix the passion fruit pulp, sugar, and water and bring to a boil.

10

Remove from heat and set aside until the cake cools.

11

Unmold the cake and drizzle with the passion fruit syrup before serving.

Equipe sua Cozinha

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Chef Tips

- Let the butter soften at room temperature to a pomade point to beat easily with the sugar. - Boil the passion fruit syrup until the sugar dissolves completely and forms a slightly syrupy texture. - Poke the surface of the cold cake with a fork before pouring the passion fruit syrup so that it penetrates the crumb.

Variations

- Acrescente raspas finas de casca de limão siciliano à calda de maracujá para potencializar o frescor aromático cítrico. - Adicione meia xícara de gotas de chocolate meio amargo na massa antes de despejar na forma untada. - Coe metade da polpa de maracujá caso prefira uma calda com menos sementes na finalização da travessa.

Substitutions

- Traditional chocolate powder can be replaced by cocoa powder 50% or 70% cocoa adjusting the sugar. - Whole cow's milk can be replaced by skim milk or plant-based drinks like almond milk. - Regular butter can be swapped for culinary margarine with 80% lipids or flavorless coconut oil.

How to Store

Keep the cake drizzled with the syrup in a closed container in the refrigerator for up to 4 days. Because it contains fresh fruit syrup, refrigeration is necessary to avoid premature fermentation of the passion fruit.

Can You Freeze It?

Pode congelar o bolo de chocolate já assado e sem a calda de maracujá por até 3 meses embalado em filme plástico. Descongele na geladeira por 12 horas e prepare a calda fresca de maracujá para regar antes do consumo.

What to Serve With

It is the perfect companion for a cup of full-bodied espresso, hot drip coffee, or mild black tea. A scoop of vanilla ice cream or artisanal cream harmonizes exquisitely with the contrast of chocolate and passion fruit.

Frequently Asked Questions

Devo jogar a calda quente ou fria sobre o bolo?

A calda de maracujá deve estar completamente fria ou morna e ser aplicada sobre o bolo já desenformado e frio para não empapar.

How to know if the chocolate cake has baked completely?

Insert a wooden toothpick into the center of the dough at 35 minutes of oven time at 180°C; if it comes out dry and clean, it's ready.

Can I make the syrup with concentrated bottled juice?

Prefer fresh fruit pulp with seeds; the bottled juice does not have the same natural acidity nor the visual beauty of the seeds.

Why alternate the flour and milk in the mixer?

This classic procedure prevents the dough from curdling with excess liquid or becoming heavy with flour added all at once.

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