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Bolo de Chocolate Especial

Original in Portuguese

Receitas Nestlé · receitasnestle.com.br · 2022 · 20

Against 357 chocolate cake recipes

No cocoa, unlike 85% of recipes and more leavening than 97%.

How Portuguese chocolate cake recipes differ from English ones →

Get the method at receitasnestle.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.

  • No cocoa at all, where 85% of recipes use some (most of those 16 to 31% of the flour weight).
  • More leavening than 97% of recipes: 8.5% of the flour weight against the typical recipe's 4.8%.
  • More egg than 84% of recipes: 80% of the flour weight against the typical recipe's 46%.
  • No salt at all, where 69% of recipes use some (most of those 0.9 to 2.3% of the flour weight).
Cocoa: 0%, 7th percentileChocolate: 45%, 74th percentileSugar: 148%, 53rd percentileFat: 61%, 48th percentileEgg: 80%, 86th percentileLiquid: 187%, 76th percentileLeavening: 8.5%, 98th percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 2 colheres (sopa) de açúcar mascavo≈ 28 g
  • meia xícara (chá) de manteiga≈ 114 g
  • 100 ml de água≈ 100 g
  • 375 g de NESTLÉ® CLASSIC® Meio Amargo picados375 g
  • 1 lata de NESTLÉ® Creme de Leiten/a
  • meia xícara (chá) de Chocolate em Pó NESTLÉ® DOIS FRADES®≈ 85 g
  • meia xícara (chá) de açúcar mascavo (100 g)100 g
  • 250 ml de água fervente≈ 250 g
  • 1 e meia xícara (chá) de farinha de trigo≈ 188 g
  • meia colher (sopa) de fermento em pó≈ 7 g
  • meia colher (sopa) de bicarbonato de sódio≈ 9 g
  • 150 g de açúcar150 g
  • 1 colher (sopa) de essência de baunilha≈ 13 g
  • 3 ovos≈ 150 g

flour 188 gbatter 1568 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.

  • Cocoa0% · 7th percentile
  • Chocolate45% · 74th percentile
  • Sugar148% · 53rd percentile
  • Fat61% · 48th percentile
  • Egg80% · 86th percentile
  • Liquid187% · 76th percentile
  • Leavening8.5% · 98th percentile
  • Salt0% · 15th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 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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