Bolo Pudim (Pudding Cake )

 

Every weekend, I try to make something special for the family.  Some sort of dessert that is just a bit more special, a little extra, so to speak.

It is usually when I'll pull out my Portuguese or Brazilian recipes, because though they have very simple desserts, they also some really yummy ones that have that little something special.  They also usually take a bit longer to make, so it's easier for me to dedicate more time to them.

 

This one however, is absolutely delicious, simple and pretty quick and easy to make.  The result however is this amazing looking dessert that is half caramel pudding and half chocolate cake.  

How can you go wrong?

 

This is a recipe that both Portuguese and Brazilians love, and it's not surprise.  It makes the perfect dessert for company, or that special occasion.  I've made mine with chocolate cake, but you can do a simple vanilla cake as well, if you prefer.  Totally up to you.  When I make a vanilla one next time, I'll share that recipe too.

 

Are you ready to wowed?  Alright, let's grab the cake pan, all the ingredients and get into the kitchen.

 

 

Bolo Pudim

 

 

Ingredients

For the caramel:

1 cup of sugar

 

For the pudding:

4 eggs

1 can condensed milk

Same measure of can with whole milk

1 teaspoon vanilla extract

 

For the chocolate cake:

2 eggs

120 grams or 1/2 cup of sugar

136 grams or 1/2 cup of milk 

6 tablespoons of vegetable oil

6 tablespoons of cocoa powder

2 teaspoons baking powder

136 grams or 1 cup of flour

Preheat oven to 350 degrees F.  

 

In a big bundt cake pan, add the cup of sugar for the caramel.  Place on the stove, and turn the heat to low.  Let the sugar dissolve completely, and when done, using a spatula or silicone brush, brush the caramel all over the pan, making sure to go up the sides and up the middle hole of the pan as well.  

Set aside.

In a kitchenaid standing mixer, mix all the ingredients for the chocolate cake, and beat until well incorporated.  

Pour into the bundt cake pan, over the caramel and set aside.

In a blender, mix all the ingredients for the caramel pudding.  When done pour over the chocolate cake batter, try to do it slowly so it doesn't completely mix into the batter.  

Bake in the preheated oven for 50 minutes or until cake is done.  As the cake bakes, the chocolate cake will rise to the bottom as it is lighter than the pudding layer.  When done, remove from oven, cover the cake with aluminum foil, and place into a baking pan with sides.  Add about an inch and a half of hot water, and then place back into the oven for a further 20 minutes for the pudding to finish cooking.

Remove from oven.  Let sit for about 5 minutes, then put straight into fridge for about 4 hours, or you can place it in the freezer for an hour, until completely cold.

As the cake cools down, it will start pulling away from the sides of the cake pan.

The cake should be loose in the pan, if not, just run a knife carefully around the edges and the middle, then quickly invert onto a plate.  If there is any caramel left in the pan, you can place the pan over the stove again at a low heat to liquify the caramel, then pour it over the cake.

That's it.  All done.  Enjoy!!!

Bolo de Milho (Brazilian Cornmeal Cake )

There is a special moment in every day life, when you're Portuguese that is, that you have this thing called "lanche".

It is typically in the afternoon between lunch and dinner, and is comprised of a cup of coffee or tea and a slice of cake, some fresh bread with butter, or a sandwich etc.

There really isn't a translation to the word and it's not something that I see many other countries doing, unless in Europe, or Brazil.  It is certainly not something done in America where I've lived for the last 21 years.

But, it is something I try to hold on to as part of my heritage, and really, who says no to a slice of yummy cake mid afternoon?

I try to make a cake every few days, my family has gotten used to it and almost expect it.  When one is finished, I start thinking about which to make next.

This cake that I'm sharing today is certainly one of my favorites, although not a fave or even liked by my son Nicholas, who can not stand cornbread or cornmeal of any kind.  To him, it's a texture thing, and I get that as corn does have that unique texture, almost grit to it, but I absolutely love it.

Typically you would add guava paste.  It is very similar to the Marmelada that we make with the Quince fruit, but using Guava instead.  You can find it at Walmart and local ethnic stores.

Basically you just cut it into small cubes and gently drop them into the cake batter before baking.  I didn't have any guava paste on hand, so I substituted with half teaspoon drops of raspberry jam.  It still turned out phenomenal.    This step is optional though, and you don't have to add anything to the corn cake, it is equally delicious without.

Give it a try and let me know what you think.

Bolo de Milho (Brazilian Cornmeal Cake)

1 cup flour
1 cup Corn Meal (I like using yellow, but you can use white corn meal too)
1 tbsp. baking powder
¼ tsp. salt
1cup sugar
2 eggs
½ cup Vegetable Oil
1 cup milk
Guava Paste cut into half inch cubes, or jam of your choice (optional)



Heat oven to 350°F.   Grease a cake pan, bundt or 13x9.  Set aside.

In a mixer bowl, beat eggs and sugar until creamy and pale yellow.  Add the oil and milk.

In a separate bowl, mix together flour, salt, corn meal and baking powder.  Add to egg mixture and mix until smooth.

Pour batter into greased cake pan.  If adding guava paste or jam, gently drop around the cake batter.  They will likely sink to the bottom, but that is ok.  Bake for about 30 minutes, until the cake starts pulling away from the sides, or a toothpick inserted in middle comes out clean.

Remove from oven and let cool for 10 minutes.  If using bundt pan, invert cake onto plate.

Bolo Formigueiro - Chocolate, Orange and Coconut Cake

Bolo Formigueiro.  If I were to give you an exact translation to English it would be something like Ant Hill Cake.  I know, it sounds so weird, but it's because of the way it looks.

Now this version you won't really be able to see it because it's chocolate, but if you were to make the traditional cake, you would be left with a gorgeous yellow cake with tons of little brown spots, which in fact do look like little ants.

It is believe that this cake originated in the Colonial Times.

My kids said the cake tastes just like those chocolate oranges, you know the ones, you have to smack them on a hard surface to separate into slices?

I have to agree, it tastes amazing but then you also have the coconut thrown in and it's just one of the yummiest cakes I've ever had.

Are you ready to try?  I promise that soon I will make the traditional cake so that you can see how cool the little brown spots really look, but for now, let's grab out chocolate and start baking.


Bolo Formigueiro
Chocolate, Orange and Coconut Cake

4 egg
2 cups of sugar
2 cups of flour
1 tablespoon baking powder
1 cup of orange juice
1 cup unsweetened cocoa powder
1 cup coconut flakes


For the sauce:
5 tablespoons of unsweetened cocoa powder
1 cup hot water
1/2 cup milk
1 cup sugar



Separate the eggs, and beat the egg whites until stiff.  Add in the egg yolks, the sugar, flour, orange juice and mix well.  Make sure you don't overmix as not to remove the air from the egg whites.

Next, add in the baking powder, cocoa and coconut flakes.  Mix well with a spoon.

Grease a bundt cake pan and pour in the mixture.  Bake at 350 until toothpick inserted in the center comes out clean.  Remove from oven, and invert onto a cake platter.


For the sauce, dissolve the cocoa in 1 cup of hot water.  Add in the milk and the sugar, mix well.  Use a fork to poke holes all over the cake, and pour on the sauce.  I didn't use all of mine because it was just way too much, but pour in as much as you would like.

When cool, dust with powdered sugar.

Enjoy!!!