Bolo de Chocolate
Bolo de Chocolate (BOH-loh deh shoh-koh-LAH-teh)
Sao Tomean Chocolate Cake
A dense, fudgy chocolate cake made with locally grown single-origin cacao, sweetened with raw sugar and enriched with coconut milk — the islands' ultimate dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cake stand
Garnishes: cocoa powder, chocolate shavings
Accompaniments: Sao Tomean coffee
Instructions
-
1
Melt chocolate in a double boiler or microwave. Let cool slightly.
-
2
Whisk eggs and sugar until pale and thick, about 3 min.
-
3
Add melted chocolate, coconut milk, oil, and vanilla. Mix well.
-
4
Fold in flour, baking powder, and salt until just combined.
-
5
Pour into a greased and floured 24cm round cake pan.
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6
Bake at 175°C for 35-40 min until a skewer comes out with moist crumbs.
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7
Cool in pan 10 min, then turn onto a wire rack.
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8
Dust with cocoa powder before serving.
Did You Know?
Sao Tome produces single-origin chocolate that sells for premium prices in Paris and New York — but on the islands, the same beans go into everyday birthday cakes.
Chef's Notes
Equipment Tips
- mixing bowls
- round cake pan
- oven
- whisk
- wire rack
Garnishing
cocoa powder, chocolate shavings
Accompaniments
Sao Tomean coffee
The Story Behind Bolo de Chocolate
Bolo de chocolate celebrates Sao Tome's identity as one of the world's great cacao origins. When the islands were the largest cocoa producer in the world in the early 20th century, chocolate cakes became a symbol of local pride. Today, artisan chocolate makers on the islands produce bean-to-bar chocolate that rivals the finest European brands, and this cake showcases those beans in their most beloved form.
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