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VERSION / VERSÃO
10 / 24/ 2015
OUT OF THE QUALITY STANDARD!
I’m sure that the “nega maluca” is one of my favourite cakes, without a shadow of doubt! But don’t even think that this is just another chocolate cake recipe...This chocolate cake version was given some magic touches with spices such as an infusion of cinnamon, cloves, fennel which have enriched its taste and flavour. The person who had the brilliant idea of adding this infusion to the cake was my aunt “Preta”, who has skilful hands for cooking. Moreover, I changed the recipe a little bit and I added some dry figs and nuts! Oh, my aunt also puts cubes of goiabada (She really has a sweet tooth!). I think the taste of this cake is very similar to that of the extinct “bolinha fruta” that was sold at Kopenhagen (a chocolate shop in Brazil). Who doesn’t remember it? It was one of my favourite things there. Oh dear, poor girl! Because, everything my sisters and I love are always discontinued, and, of course, that is the proof that we don’t share the standard taste of the population! (hahaha!). The cake is already delicious without any frosting or filling, but the male side of my family loves everything that has extra chocolate. So, every time I make this cake I also prepare some dark chocolate frosting. My husband says that this cake is just like the one we used to eat in a coffee shop in London on Brick Lane (sweet memories!) but, of course, without figs or nuts. The flavour of the infusion with cinnamon, cloves and the smell of the baking cake bring the cold days in London to my memory. When I felt homesick, I always used to drink a warming cup of tea with a generous slice of cake, which brought me some comfort! Well, let me go back to the recipe and stop all this nostalgia!
Nega Maluca Cake
Total time: 2 hours Serves: 8-10 people
- 1 ½ cups tea infusion (2 ½ water, 4 cinnamon sticks, 4 cloves and 1 teaspoon fennel)
- 3 eggs, at room temperature
- 1 1/2 cups refined sugar, sifted
- 1 cup oil
- 1 cup semi sweet chocolate (50%, sifted)
- 2 cups plain flour, sifted
- 1 tablespoon baking soda
- ½ cup dry figs, cut into small cubes (optional)
- ½ cup chopped nuts (optional)
1. Preheat the oven to 180°C/350°F;
2. Bring 2 cups water with the cinnamon, cloves and fennel to boil;
3. Using an electric mixer, beat the eggs with the sugar until smooth and cream in colour;
4. Meanwhile, dissolve chocolate powder in 1½ cups of the infusion. Then add to the mixer;
5. Add the oil and the dry sifted ingredients and beat until you get smooth batter;
6. Turn off the mixer and add the figs and nuts. Mix well;
7. Finally, place the cake batter into the greased and floured pan;
8. Bake in the preheated oven, about 50 minutes. The cake is done when a wooden toothpick is inserted into the middle of the cake and, it comes out clean;
9. Wait 15 minutes before you turning out onto a rack and reserve. When the cake is cold, spread the ganache.
For the ganache frosting
- 150 grams best quality semisweet chocolate (50%), chopped
- 180 ml (3/4 cups) fresh double cream
1. Place the chocolate and the double cream in a medium saucepan. Bring cream to boil until the chocolate melts in a bain-marie over low heat. With a spatula, gently stir the cream and chocolate until blended and it will be smooth and glossy;
2. Then, let the ganache rest at room temperature until it can be easily spread. So, if you want to fill the cake with the ganache, you should prepare the ganache twice. Spoon the liqueur or milk over the cake layers before spreading the ganache. Also, if you decide to make a layered cake, divide the batter between the prepared pans, because the cake is too tender to be baked in only one pan to be divided into layers, and so, it will probably smash.