Bolo Rei, King’s Cake, is a traditional sweet bread/cake that is eaten during the Christmas season until January 6th, Dia de Reis.
I have always had a weakness for Bolo Rei…
my husband loves it and always picks it up from our local Portuguese bakery as soon as it’s available.
When I saw this Chocolate Bolo Rei recipe in a Portuguese magazine, Cozinha Maravilha, I knew I had to try it.
4 cups plus 2 Tbsp of all-purpose flour (600 gr)
Solid Chocolate bar 7 oz (200 gr)
1/2 cup of whole blanched almonds
1/2 cup of walnuts
1/2 cup of pine nuts
3/4 cup candied mixed fruit, diced
1 pkg of large candied fruit pieces (for decorating)
2/3 cup of sugar (150 gr)
1/4 cup plus 1 tbsp of melted butter (100 gr)
1 egg yolk for brushing over cake
zest of one orange
1/4 cup of warm milk
1 pkg of active dry yeast (8 gr)
1 pinch of salt
Extra flour for dusting
icing sugar for dusting
Mix the flour , sugar, pinch of salt and orange zest together in a large bowl. Make a well in the center, add the eggs and the melted butter; continue to mix until a dough is formed. Dissolve the active yeast in the warm milk, add to dough, knead until well mixed. Place dough in a lightly floured bowl, cover with a damp cloth and let it stand until it doubles in volume.
Chop chocolate into chunks. Place dough on a clean surface, spread out dough and add the diced candied fruit, walnuts, almonds and pine nuts (reserve a few assorted nuts for decorating). Knead until the ingredients are well mixed into the dough. Add the chocolate pieces and mix into dough. Knead dough into a ball, dust with flour and make a hole in the center to form a doughnut-shaped cake.
Place on baking sheet that has been dusted with flour. Brush dough with the egg yolk and decorate with large pieces of candied fruit and extra nuts. Cover cake with damp cloth and allow to rise for an additional 30 minutes.
Preheat oven to 350 degrees (180 C).
Bake cake in preheated oven for approximately 30 minutes, until it reaches a rich brown colour. Cover with foil if browning too quickly.
Allow to cool, dust with powdered sugar before serving.
Last years Chocolate Bolo Rei before it went into the oven.
I have to admit that this recipe is a little time-consuming but well worth it…
especially if you love Bolo Rei!
Hope you give it a try… your guests will be impressed!