“Torta de Limão”
Lime Torte is a very popular Sunday dessert. Usually, on Sundays, families get together and share a special meal with scrumptious desserts and tortes just like this one. Cold, creamy, delicious. The original lime torte is made with a top of merengue, but I confess, I am terrible at making merengue, so I like to make this recipe with a topping of chantilly cream and a touch of limoncello instead. Limoncello is an optional ingredient, but I think it really adds to the recipe. The original crust is made with corn starch cookies “biscoitos de maizena”, but they are very difficult to find, so in this version, I use honey and oats crunch bars. They work beautifully in this recipe. This is a great recipe to make ahead of time. A day before is good because the torte is left to chill more and the flavor concentrates better. You don’t want to eat this warm.
- 4 Honey and oats crunch bars
- 4 tablespoons of butter
- 2 cans condensed milk
- 10 limes
- 1 egg
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 3 ounces of limoncello
- Pre heat oven to 250F. Crumble the honey and oats bars in a food processor,then transfer to a bowl. Melt the butter and mix it into the crumbs using a fork. Press this mixture in a rectangular dish and bake it for 10 minutes. Set aside.
- While the crust is baking, in the food processor, mix the condensed milk, juice of 8 limes and the egg; beat well. Spread the mixture on top of the crust and bake at 250F for 30 minutes.
- While the torte is baking, whip the cream in the food processor until fluffy, transfer to a bowl and slowly add powdered sugar, folding in with the help of a fork. Then, slowly add the limoncello also folding the cream with a fork to preserve the air bubbles. Cover bowl and keep it in the refrigerator.
- Once torte is baked, let it cool . Cover and place it in the redrigerator for at least 4 hours. Spread the chantilly cream over the top and decorate it with thin slices of 2 limes ( wash limes before you slice). Place it back in the refrigerator for another 2 hours or overnight.
Bolo de Côco com Bába de Môça.
Brazilians love coconut! Well, most of them. There are so many recipes from sweet to savory that uses coconut; I can safely say, coconut is definitely a signature Brazilian ingredient. The recipes for coconut cakes are endless and it is my pleasure to share all the ones I love to make for my family and friends.
If you are following this blog, you will notice that there are other recipes, in which I used the same coconut caramel sauce. It is a very popular sauce to use on desserts and cakes in Brazil. In Portuguese, it is called, “Bába de Môça”. It is sooo good!
This recipe can easily be made vegan. Vegan alternatives will be posted side by side with original ingredients.
Ingredients to make the Cake
- 2 cups of flour ( I like to use 1 cup of flour and 1 cup of coconut flour)
- 1 cup of sugar
- 1 cup of coconut flakes
- a pinch of salt
- 1 table spoon baking powder
- 4 table spoons of softened butter or 1/4 cup coconut oil
- 3 eggs ( use vegan egg substitute if making this cake vegan)
- 1 and 1/2 cup coconut milk ( from the dairy section)
- 1/2 tea spoon of vanilla extract
Ingredients for Coconut Caramel Sauce
- 1 cup sugar
- 1 can light coconut milk.
- Pre heat oven to 350F and lightly grease a cake pan ( I like to use a bundt pan).
- Mix butter or oil with sugar in a food processor, beat it until creamy and smooth. Add coconut flakes and pulse a few times. Add eggs and beat it again until well mixed. Add vanilla and coconut milk and beat it again.
- Then, add flour and salt, and mix well. Finally, add baking powder and pulse a couple times.
- Pour dough mixture in the cake pan and bake for 35 minutes or until the fork comes out clean. Let it rest.
Let’s make the sauce
- Heat sugar in a sauce pan, stirring constantly to caramelize the sugar. Once sugar is melted, turn heat to low and slowly add the coconut milk. The sugar will sizzle, so stay back for a few seconds to prevent getting burned. The sugar will harden a little, forming gooey caramel pieces, so it is important to keep stirring constantly for them to melt back to the sauce. Turn heat to high to help hard pieces of caramel melt faster. Once all melted, pour sauce in to a glass container. If there are still gooey pieces in sauce, heat it in microwave for 15 seconds.
- Turn cake over on to a serving platter and drizzle coconut caramel sauce over it. Save about half the amount of caramel sauce to drizzle over individual pieces.
- If the caramel hardens, just put it back in microwave for 10 seconds.
This cake is also delicious with a scoop of coconut or vanilla ice cream on top and a drizzle of coconut caramel sauce over it.
Note: English is not my first language, I apologize for any incorrections or mispellings. Please feel free to contact me in my inbox with any corrections. I just ask to be kind! Thank you
Bolo de Banana com calda de Caramelo
Bananas are a very common fruit in the Brazilian house hold and there are several types of bananas everywhere. They are inexpensive and widely available, which means lots of different recipes for banana cake. Banana cake with caramel sauce is one of my favorites because it’s easy to make with only two bananas and it’s very flavorful.
- 2 cups of cake flour
- 3 eggs
- 2 bananas mashed
- 1 cup sugar
- 1 cup brown sugar
- 3/4 cup oil
- 3/4 cup milk
- 1 tbsp cinnamon
- 1 tbsp baking powder
- 1 cup sugar
- 1 cup hot water
- Pre-heat oven to 350F and grease a round cake pan with a hole in the middle.
- Add all ingredients for the cake (except for the baking powder) to a bowl and mix well until smooth,preferably an electrical mixer. Add baking powder. Gently mix.
- Transfer to the baking pan and bake for 45 to 50 minutes. The cake is ready when fork comes out clean.
- While the cake is baking, melt sugar in a sauce pan, stirring constantly until it is golden brown. Turn heat to low and add 1/2 cup of hot water. Keep stirring to prevent the sugar from hardening. If needed, add the rest of the hot water and keep stirring until a caramel sauce is formed. Transfer the sauce to a glass cup and let it rest until the cake is finished and cooled. Once the cake is cooled, transfer it to a serving platter and drizzle with the caramel sauce.
( Torta de Doce de Leite e Chocolate)
It’s oozing with goodness!
This is a very rich dessert. It is cold, smooth, and silky. Absolutely divine! It is very easy to make but requires a few steps. I recommend to start a day before serving.
Originally, this dessert was made with “Biscoito Maria”, a type of corn starch, and sugar cookies or “Biscoito Champagne” ( lady finger cookies), but both can be difficult to find, so I substituted them for chocolate graham crackers, which are widely available at all grocery stores.
- 1 box chocolate Graham Crackers
- 1 can condensed milk
- 1/2 cup half and half
- 4 oz semi-sweet dark chocolate
- 1 pint heavy cream
- 4 tbsp butter
- 4 tbsp sugar
- To make milk caramel, place condensed milk inside a digital pressure cooker, cover the can with water, and close the top. Set it for canning and let it cook until the pressure is completely out. If using a regular pressure cooker, let pressure build at high heat. Once the pressure builds, turn heat to low and let it cook for 15 minutes, then turn off the heat and let it cook until the pressure is completely out. If you do not have a pressure cooker, fill a pot with water and let the can cook for 30 minutes. Keep hot water handy in case you need to add hot water. Do not let the water dry out because the can will explode; stay close to the pot. In all the cases, make sure there is enough water to cover the can. Once cooked, remove the can from the hot water and let it cool.
- While the can is cooking, pre-heat the oven to 350F. Place one and a half packets of chocolate crackers in a food processor to make crumbles. Place the crumbles in a bowl and add melted butter; mix them with a fork. Press this mixture inside a removable tart ring with the help of a spoon and bake for 10 minutes. Set aside to cool.
- Meanwhile, whip heavy cream and set it in the refrigerator.
- Melt chocolate in a water bath. Once melted, add half and half and stir until a silky chocolate cream is formed. Set aside.
- Remove cream from the refrigerator and divide it in half. Place one half back in fridge and add the sugar to the other half by folding it gently with a fork to preserve the air pockets. Add melted chocolate to the cream and gently mix to preserve air pockets. Place it in fridge.
- When the can of condensed milk is cooled, open and fold the milk caramel with the other whipped cream and sugar that was resting in fridge. Whisk gently until a creamy silky mixture is formed. Place this mixture back in the fridge.
- Both the chocolate cream and the milk caramel cream should be left in fridge for at least 2 hours to firm.
- Once both creams are firm, spread the milk caramel over the crust of chocolate crackers. Break the rest of the chocolate crackers into small pieces and cover the caramel mixture with the broken pieces. Then, spread the chocolate cream on top.
- Place the tart mold on a plate, and cover it with another plate. Place in the freezer for at least 2 hours.
- Before serving, remove the torte from the freezer and let it stand for 5 minutes. Turn the plates over to remove the tart ring and …voila! It is ready! Wait another 5 minutes before cutting.
*Store in refrigerator. The freezer was only to help remove dessert from tart ring.
“Bolinhos de Chuva”
“Bolinhos de Chuva” translates to English as ” mini rain cakes” or perhaps “rain scones”. Bolinhos meaning “little cakes” and “chuva” meaning “rain”. The popular say for the origin of the name is that when you drop the batter in to the hot oil it forms what looks like a rain drop. Brazilians love “Bolinhos de Chuva”, it is easy to make and very much resembles a doughnut hole. It is usually served with coffee or tea but it can also be a dessert, definitely a treat. It is delicious!
- 2 eggs
- 1/2 cup sugar
- 1/2 cup milk
- 1 table-spoon vegetable oil
- 1/4 teaspoon vanilla extract
- 1 and 1/2 cups of flour
- 1/4 teaspoon salt
- zest of 1 lime or orange
- 1 tea-spoon baking powder
- extra oil for frying ( I like to use coconut oil)
- powdered sugar and cinnamon
- In a large bowl beat eggs and sugar until smooth. Add milk, vegetable oil, vanilla and lime zest and whisk until well mixed. Add flour, salt and baking powder, whisk until a batter is made.
- heat oil in a medium low temperature. If oil is too hot it will burn the doughnuts before the inside in fully cooked. Drop batter using a tea-spoon full.
- Place doughnuts on a paper towel. Sprinkle cinnamon sugar!
“Pave de Chocolate” is my signature recipe. I kept this recipe as a secret for a long time. It was one of my best kept secrets, now revealed for you to enjoy.
It is decadent, creamy, cold and dreamy!
This recipe was originally made with “lady finger” cookies but they were really hard to find in the USA back in the day so I substituted for graham crackers.
It’s now easy to find lady fingers, but I kept the graham crackers in the recipe. They make the recipe more affordable and delicious.
- 1 Box of honey graham crackers
- 1 Can fat free condensed milk
- 1 Cup of skim milk
- 4 oz Coffee liqueur
- 1 Pint whipping cream
- 4 oz unsweetened 100% dark chocolate
- 1 cup semi sweet chocolate chips
- 13×9 rectangular glass or ceramic dish
- Put chocolate chips in freezer.
- Melt dark chocolate in a water bath
- Pour condensed milk in a food processor or blender add the melted chocolate and mix well, pour in a large bowl, set aside.
- Put whipping cream in food processor and whip until very fluffy. Add whipped cream slowly to chocolate mix folding with a fork to preserve the air pockets. Cover and place in freezer for 30 min.
- Mix milk and coffee liqueur in a bowl. Dip graham crackers one by one in this mixture and place in rectangular dish forming one layer. Spread some of the chocolate mousse on top. Repeat this procedure, layering the crackers and mousse until the crackers are finished. The last layer must be of chocolate mousse.
- Put frozen chocolate chips in a food processor using a shredding blade and shred to pieces. Sprinkle all over the chocolate mousse.
- Cover the dish and place in freezer for at least 2 hours.
- Remove from freezer 10 minutes before serving.
- Keep in freezer between servings.
Brazilian white truffles or “Brigadeiro Branco” are sweet and smooth the perfect holiday and party treats.
- 1 can fat-free condensed milk
- 3 tbsp powdered milk
- 1 empty can of condensed milk of heavy cream
- 1 tsp Chambord or raspberry extract (optional)
- 3 tbsp butter
- 1 cup white chocolate chips
- Put all ingredients (EXCEPT WHITE CHOCOLATE CHIPS) in a non-stick pot over medium heat. Stir constantly until bubbly and thickened.
- Pour into a glass bowl and let it cool. Once cooled set it in the refrigerator and set white chocolate chips in freezer for 2 hours.
- Remove white chocolate chips from freezer and finely shred them using a food processor. Pour shredded white chocolate chips in a bowl.
- Remove fudge from refrigerator and using a teaspoon scoop fudge and roll it over the shredded chocolate chips forming a ball. Place them in mini muffin paper liners. Decorate the center with one sugar pearl or a clove. Keep them refrigerated until ready to serve.
** This is a basic recipe but you can stuff fudge with a white green seedless grape or small strawberry.