Chocolate Cake Lab357 recipes
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Receita de Bolo cítrico de chocolate

Original in Portuguese

Irene Sanches · comidaereceitas.com.br · 12 porções

Against 357 chocolate cake recipes

More leavening than 96% of recipes and less liquid than 91%.

How Portuguese chocolate cake recipes differ from English ones →

Get the method at comidaereceitas.com.br →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More leavening than 96% of recipes: 8.3% of the flour weight against the typical recipe's 4.8%.
  • Less liquid than 91% of recipes: 71% of the flour weight against the typical recipe's 138%, about half as much.
  • Less fat than 76% of recipes: 44% of the flour weight against the typical recipe's 62%.
Cocoa: 16%, 37th percentileChocolate: 0%, 32nd percentileSugar: 135%, 47th percentileFat: 44%, 21st percentileEgg: 60%, 71st percentileLiquid: 71%, 9th percentileLeavening: 8.3%, 97th percentileSalt: 1.8%, 73rd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 2 ovos≈ 100 g
  • 1/2 xícara (chá) de suco de laranja≈ 119 g
  • 1/3 xícara (chá) de óleo≈ 73 g
  • 1 colher (chá) de raspas da casca de laranja≈ 2 g
  • 1 1/3 xícara (chá) de farinha de trigo≈ 167 g
  • 1 xícara (chá) de açúcar≈ 200 g
  • 5 colheres (sopa) de cacau em pó≈ 27 g
  • 1 colher (sopa) de fermento em pó≈ 14 g
  • 1/2 colher (chá) de sal≈ 3 g
  • 1/2 xícara (chá) de água≈ 119 g
  • 2 colheres (sopa) de açúcar≈ 25 g
  • 4 colheres (sopa) de rum ou licor de laranja≈ 59 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Caldan/a
  • 1/2 xícara (chá) de açúcar de confeiteiro≈ 60 g
  • 2 colheres (sopa) de suco de laranja≈ 30 g

flour 167 gbatter 906 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa16% · 37th percentile
  • Chocolate0% · 32nd percentile
  • Sugar135% · 47th percentile
  • Fat44% · 21st percentile
  • Egg60% · 71st percentile
  • Liquid71% · 9th percentile
  • Leavening8.3% · 97th percentile
  • Salt1.8% · 73rd percentile

Oven

Temperature
not stated
median 350°F
Time
25 minutes
median 33 minutes

Keep exploring

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