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Bolo de chocolate com água quente

Original in Portuguese

mulherportuguesa.com · 2016 · 8 porções

Against 357 chocolate cake recipes

Less liquid than 96% of recipes and less cocoa than 78%.

How Portuguese chocolate cake recipes differ from English ones →

Get the method at mulherportuguesa.com →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.

  • Less liquid than 96% of recipes: 47% of the flour weight against the typical recipe's 138%, about half as much.
  • Less cocoa than 78% of recipes: 8.6% of the flour weight against the typical recipe's 23%, about half as much.
  • Less leavening than 84% of recipes: 2.8% of the flour weight against the typical recipe's 4.8%.
  • Less fat than 76% of recipes: 44% of the flour weight against the typical recipe's 62%.
Cocoa: 8.6%, 19th percentileChocolate: 0%, 32nd percentileSugar: 160%, 65th percentileFat: 44%, 21st percentileEgg: 40%, 31st percentileLiquid: 47%, 3rd percentileLeavening: 2.8%, 14th percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 4 chávenas farinha de trigo sem fermento≈ 500 g
  • 4 chávenas açúcar≈ 800 g
  • 1 colher de sopa rasa fermento em pó≈ 14 g
  • 1 chávena óleo vegetal≈ 218 g
  • 4 un ovos≈ 200 g
  • 1/2 chávena cacau≈ 43 g
  • 1 chávena água ( a ferver)≈ 237 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 colher de sopa manteiga≈ 14 g
  • 5 colheres de sopa açúcar≈ 63 g
  • 2 colheres de sopa cacau ( ou chocolate em pó)≈ 11 g
  • 1/2 chávena leite≈ 122 g

flour 500 gbatter 2012 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.

  • Cocoa8.6% · 19th percentile
  • Chocolate0% · 32nd percentile
  • Sugar160% · 65th percentile
  • Fat44% · 21st percentile
  • Egg40% · 31st percentile
  • Liquid47% · 3rd percentile
  • Leavening2.8% · 14th percentile
  • Salt0% · 15th percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
40 minutes
median 33 minutes

Keep exploring

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Nearest by baker's percentages: cocoa, chocolate, sugar, fat, egg, liquid, leavening, salt.

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