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Bolo de Bolacha

Serves 4 to 6 Dessert vegetarian, Desserts

Bolo de Bolacha

Bolo de Bolacha holds a cherished spot on birthday tables throughout Portugal, echoing the simplicity and warmth of home cooking. This no-bake cake is a family treasure, crafted with everyday ingredients that transform into something memorable. It relies on the comforting flavors of coffee-soaked Maria biscuits, layered with a rich and buttery cream, making it a familiar favorite for celebratory gatherings.

Each bite of Bolo de Bolacha offers a velvety texture from the butter and egg yolk cream, punctuated by the cocoa's subtle depth. The biscuits, softened by robust coffee, marry the flavors into a harmonious whole. It's a dessert that stands proudly on its own, delivering both comfort and indulgence in every slice.

Ingredients

  • 300 gMaria biscuits
  • 250 gbutter — softened
  • 250 gsugar
  • 4egg yolks
  • 300 mlstrong coffee — cooled, for dipping
  • 2 tbspcocoa powder — for dusting

Method

  1. Begin by bringing the butter (250 g) to room temperature. This will make it easier to cream with the sugar and ensure a smooth mixture. You can leave the butter out on the counter for about an hour until it is soft to the touch but not melting.
  2. Prepare the coffee (300 ml) by brewing it strong and allowing it to cool to room temperature. This step is crucial as the coffee will be used to soak the biscuits, and hot coffee could cause them to break apart too quickly.
  3. In a large mixing bowl, cream the softened butter with the sugar (250 g) using a hand mixer or a wooden spoon. Beat until the mixture is light and fluffy, and the sugar is fully incorporated. This should take about 3-5 minutes of vigorous mixing.
  4. Add the egg yolks (4) one at a time to the creamed mixture, beating well after each addition. This helps to create a smooth and homogenous mixture, which is essential for the texture of the Bolo de Bolacha.
  5. Once the egg yolks are fully incorporated, sift in the cocoa powder (2 tbsp) and mix until the cocoa is evenly distributed throughout the cream. The mixture should be smooth and have a uniform chocolate color.
  6. To assemble the cake, dip each Maria biscuit (300 g) briefly into the cooled coffee, ensuring they are soaked but not falling apart. Layer the soaked biscuits in a circular pattern on a serving plate to form the base of the cake.
  7. Spread a layer of the buttercream mixture over the biscuit layer, ensuring it is even and covers all the biscuits. Repeat the process of layering soaked biscuits and buttercream until all the ingredients are used, finishing with a layer of buttercream on top.
  8. Chill the assembled cake in the refrigerator for at least 4 hours, or until the cake is firm to the touch and the flavors have melded together. The Bolo de Bolacha should be set enough to slice cleanly without crumbling.
  9. Before serving, you can dust the top with a little extra cocoa powder or decorate with a few whole biscuits for presentation. Serve chilled to enjoy the creamy texture and rich coffee flavor at its best.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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