Bolo de Chocolate Amargo

One of my favorite parts of learning a new language is translating recipes into English. I first attempt at this was several years ago when in Italy I decided to pick up food magazines and translate some recipes and try them out. Fun and deliciously rewarding.

My recent love affair with all things Brazilian naturally led me to learning Portuguese, Brazilian cuisine and that magic place where the two meet...the online Brazilian recipe sites.

Sharing pics from the sites with online friends has made me have to translate certain recipes whether I planned to eat them or not because of the requests. After I've teased and tempted with pictures, how can I deny?

Just a note here to my American friends: We are the only country in the world who has not converted to the metric system. Our stubborn determination to stick with an out-of-date system of measurement has not done our children any favors. (All recipes in other countries use the metric system with the rare exception when you will find a teaspoon or tablespoon.) You can start the revolution by purchasing a kitchen scales that measure both ounces and grams. Get an electric one. They aren't that expensive and you will use it more than you think. I have translated language and measurements. But, just sayin'.

Dark Chocolate Cake with Milk Chocolate Sauce

(Bolo de Chocolate Amargo)

Cake:

400 grams (14oz) dark chocolate, chopped

150 grams (1 stick and 3 tablespoons) unsalted butter

150 grams (about 1 cup) icing (powdered) sugar

5 eggs, separated

1/3 cup flour, measured after sifting

Syrup:

200 grams (7 oz) milk chocolate, chopped

100 ml (scant 1/2 cup) cream

20 grams (1 1/2) tablespoons unsalted butter

In a double boiler or a bowl set over (not in) simmering water, melt the dark chocolate, butter and icing sugar stirring until well blended. Remove and set aside.

Beat egg whites until stiff and set aside.

In a large bowl, lightly beat the egg yolks then stir in two tablespoons of the melted chocolate mixture. Stir in the rest of the chocolate mixture slowly and stir until well blended.

Fold in flour until completely incorporated.

Carefully fold in the beat egg whites until well incorporated.

Pour batter into a 9X13-inch (32cmX22cm) greased baking dish. Bake in a 350°F (180C) preheated oven for 10 minutes or until the top is dry and cracked. (It should be soft on the inside.)

Syrup:

Melt milk chocolate, cream and butter in a double boiler or bowl set over (not in) simmering water, stirring until well blended. Keep warm.

While still warm, cut cake into individual pieces and serve with the warm syrup poured over.