Receitas de Bolos
As receitas de bolos e sobremesas mais gostosas!

Bolo de Chocolate

Publicado por Receitas de Bolo. Modificado: Junho 13, 2017

Um bom bolo de chocolate nunca passa de moda, e mesmo que com o passar do tempo muitos sabores de bolos tenham criados, o bolo de chocolate permanece tão popular hoje quanto o foi nos anos 20, 30 ou 70.

Essa receita é tão simples e gostosa que ninguém falha em conseguir o resultado perfeito. A textura fofa e molhadinha, e o sabor intenso a chocolate caracterizam essa deliciosa sobremesa.

Modo de preparo do Bolo de Chocolate

Bolo de Chocolate

Ingredientes

Massa:

  • 2 xícaras (chá) de açúcar refinado
  • 4 ovos
  • 1 e 3/4 xícara (chá) farinha de trigo
  • 3/4 xícara (chá) de chocolate em pó
  • 1 e 1/2 colher (chá) de fermento em pó
  • 1 e 1/2 colher (chá) bicarbonato de sódio
  • 1/2 colher (chá) sal
  • 1 xícara (chá) de agua quente ou café
  • 1 xícara (chá) de leite
  • 1/2 xícara (chá) de óleo vegetal

Cobertura:

  • 200g de chocolate meio amargo
  • 1 xícara de doce de leite

Modo de preparo

Massa:

  1. Pre-aqueça o forno a 180° C durante 15 minutos.
  2. Numa tigela misture os ingredientes secos: a farinha de trigo, o chocolate em pó, o açúcar, o fermento e o bicarbonato de sódio.
  3. Em outra tigela usando uma batedeira (ou a mão) bata os ingredientes líquidos, isto é, os ovos, o leite, à água (ou café) e o óleo.
  4. Seguidamente incorpore os ingredientes secos aos líquidos de maneira envolvente até conseguir uma massa homogênea.
  5. Despeje a mistura numa forma untada com manteiga e cacau.
  6. Leve ao forno pre-aqueçido e asse durante 35 minutos, ou até que, ao enfiar um palito dentro do bolo, este saia limpo.

Cobertura:

  1. Derreta o chocolate meio amargo no micro ondas ou em banho maria junto com o doce de leite.
  2. Uma vez derretido despeje no bolo.

Bolo de Chocolate, um poco da história

A história do bolo de chocolate começa no ano 1828 quando o holandês Conrad Van Houten desenvolveu um método mecânico para extrair a gordura do licor de cacau resultando em manteiga de cacau e o cacau parcialmente desengordurado, uma massa compactada de sólidos que era vendida na época como “pedra de cacau” e também moído numa espécie de pó.[1]

Os processos fizeram com que o chocolate passasse de ser um luxo a um produto acessível de consumo diário. Logo no ano 1879 o Suíço Rodolphe Lindt desenvolveu outro processo chamado conchagem, o que fazia que o chocolate ficasse mais macio, o que facilitaria posteriormente o uso do mesmo no assado de sobremesas. Foi assim como em 1886, os americanos começaram à adicionar chocolate nas massas dos bolos, criando o primeiro bolo de chocolate nos Estados Unidos. [1]

Dicas para um bolo de chocolate perfeito

Sem dúvida alguma o uso de óleo em lugar de manteiga na massa faz que o bolo de chocolate fique mais molhadinho e suave. A qualidade do chocolate em pó também faz uma diferencia enorme. Enquanto mais intenso seja a porcentagem do chocolate melhor o sabor. As pessoas frequentemente perguntam sobre o uso de achocolatado nas massas de bolos, e sim, é possível usá-lo mas a diferencia entre os sabores e muito grande, devido ao conteúdo de açúcar que ele contém. Então com certeza investir em um bom chocolate em pó deixara o seu bolo com um sabor mais agradável e a verdadeiro chocolate.

Para cobrir e rechear o bolo de chocolate existem diversas receitas que combinam perfeitamente e deixam ele bem mais gostoso. Assim, o creme a base de manteiga ou buttercream de chocolate é um dos favoritos, devido a textura cremosa e suave que produiz, porém o ganache de chocolate é também um excelente substituto que dará um brilho e sabor especial ao seu bolo. No entanto, a cobertura e o recheio são complementos porque o bolo sozinho dá para satisfazer qualquer tipo de paladar, até o mais exigente!

Referências

  1. Maricel E. Presilla (2001) The New Taste of Chocolate: a Cultural and Natural History of Cacao with Recipes. ed. Ten Speed Press. pp. 29–31, 138

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