Bolo Negro De Loriga Darken Cake from Loriga
Dive into the rich flavors of Portugal with Bolo Negro de Loriga, a traditional darkened cake beloved in the rustic village of Loriga. This decadent dessert combines the deep, earthy sweetness of molasses, the indulgent richness of dark chocolate, and warm spices like cinnamon and cloves to create a uniquely aromatic treat. Enhanced by cocoa powder and a hint of bright lemon zest, this cake boasts a tender, moist crumb that’s perfect for savoring with a hot cup of coffee or tea. The addition of finely chopped chocolate creates bursts of luscious texture throughout, while a dusting of powdered sugar offers a delicate finishing touch. Ready in just over an hour and perfect for serving 10, this quintessential Portuguese recipe is a delightful centerpiece for any gathering.
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Recipe Information
Ingredients
- 250 grams Granulated sugar
- 250 grams Unsalted butter
- 250 grams All-purpose flour
- 6 Eggs
- 2 teaspoons Baking powder
- 50 grams Cocoa powder
- 100 milliliters Molasses
- 100 milliliters Milk
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 1 whole lemon Lemon zest
- 100 grams Dark chocolate (finely chopped)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 180°C (350°F). Grease a 22cm (9-inch) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, sift together the flour, baking powder, cocoa powder, cinnamon, and ground cloves.
Gradually add the dry ingredients to the wet mixture, alternating with the milk and molasses. Begin and end with the dry ingredients, mixing just until combined.
Stir in the lemon zest and chopped dark chocolate using a spatula, ensuring everything is evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Dust the top with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
5305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.6 g | 366% | |
| Saturated Fat | 159.1 g | 796% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1679 mg | 560% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 662.9 g | 241% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 421.7 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 829 mg | 64% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 4231 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
