Coffee Cake with Chocolate

Santa Rita Coffee Cake with Chocolate

Santa Rita changed their coffee bag from the gold on the right above, to the red. They included a bonus with the new package. On the back of the bag is a recipe for Coffee Cake with Chocolate.

So we had to try it out.

This is not a Canadian Recipe adapted to Brasil but rather a full Brasileiro Recipe that I thought you might like to try to prepare for yourself.

The recipe calls for uniquely Brasileiro measuring instruments. The mention a Tea Cup and a Coffee Cup so that is exactly what we used. The teacup is on the right, below, and the coffee cup is that tiny one on the left. The teacup is one cup in Canada but I am not certain of the equivalent in Canada of a coffee cup. It appears to be approximately 1/3 of a cup.

They also say use a soup spoon. In Canada that would be a Tablespoon. As in all recipes measurements are alway flexible to suit your taste.





They also say use a soup spoon. In Canada that would be a Tablespoon. As in all recipes measurements are alway flexible to suit your taste.




First you separate the yolks from the whites of the eggs. We use both so don't throw anything out.





The recipe calls for two eggs.





Add a cup of sugar.





Add 1/2 cup of butter.





Beat it until it is creamy.





Now add a glass of skim milk.





Plus 2 cups of wheat flour.





Now pretend you are a mixer and beat it all smooth.





Pour on 100g of semi-bitter chocolate.





Add 1 coffee cup of coffee. Of course the recipe calls for Santa Rita Coffee but maybe other brands will be satisfactory. *SMILE* Stir until completely smooth.





Now take the egg whiter and pretend you are a mixer again and beat them until they are white as snow.





Take an Angel Food Cake Tin and oil it lightly. Since we have chocolate in the recipe, oil is better than butter for this purpose.





Now add the yeast to the mix.











And stir, stir, stir.





Drop in the "snow" and stir gently until it disappears.





Add the mix to the cake tin.





Now it is ready for the oven.





Put the cake in a prewarmed average oven and bake for an hour or until a stick put in the cakes comes back out clean.





While the cake is cooking someone must clean the cake mix bowl. That time honoured tradition fell to Urso Branco. Notice the technique . . . use fingers, no spoons. Mmmmmmmmmmmmm!





Now if you are Brasileiro(a) have a brasileiro coffee while the cake cooks.





But if you are a Canadian (or American) have a real coffee. *SMILE* Maybe even 2 mugs.




Here is the finished Masterpiece.




The Master Tester approves!!!!


Note: The Pastry Chef was Judy and Urso Branco assisted a little while taking photos.

The Recipe on the Coffee Bag is written in Portuguese, of course, but here is the English Translation.

RECIPE - Coffee Cake with Chocolate

Beat the whites of 2 eggs until white as snow. Mix the egg yolks with 1 teacup of sugar and 1/2 teacup of butter and beat well until the mass is creamy. Add 1 cup of skimmed milk and 2 teacups of wheat flour. Continue beating per 10 minutes. Add 100g of semi-bitter chocolate (the recipe said melt the chocolate - we used powdered chocolate). Aadd 1 coffeecup of coffee and mix well. Later add 1 soup spoon of yeast in the mix and I beat quickly. Remove and add clear in snow, mixing delicately. Pour the mix in a cake mould that has been coated lightly with wheat flour. Bake in an average, prewarmed oven, for 1 hour, or until a stick in the cake comes out.

This English translation provides the correct details but not the colourful Brasieiro terminology.




Photos by Urso Branco