For the molds:
300g bittersweet chocolate, broken into pieces
Butter (for greasing)
For the pão-De-ló:
3 eggs
1 cup (180g) all-purpose flour
3/4 cup (90g) wheat flour
1 tablespoon active dry yeast
For the cream:
2 egg yolks
1 tablespoon vanilla extract
2 tablespoons cornstarch
1 1/2 cups milk (360ml)
4 tablespoons rum mixed with 2 tablespoons water
30 cherry halves, drained and cut into slices (for decoration)
For the molds:
300g bittersweet chocolate, broken into pieces
Butter (for greasing)
For the pão-De-ló:
3 eggs
1 cup (180g) all-purpose flour
3/4 cup (90g) wheat flour
1 tablespoon active dry yeast
For the cream:
2 egg yolks
1 tablespoon vanilla extract
2 tablespoons cornstarch
1 1/2 cups milk (360ml)
4 tablespoons rum mixed with 2 tablespoons water
30 cherry halves, drained and cut into slices (for decoration)
Prepare the molds ahead of time: in a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring gently
Place ten chocolate molds with a 7.5cm diameter and 3.5cm height on an oven-safe tray
With a brush, coat the interior of each mold with a thin layer of melted chocolate
Reserve the remaining chocolate
Put it in the freezer until the chocolate hardens (about 5 minutes)
Repeat the process two more times
Hold in the freezer for another day
Precalve the oven to 180°C (medium)
Butter a 25cm diameter mold. Reserve
Prepare the pão-De-ló: in a stand mixer, beat the eggs with the flour until a smooth and airy mixture forms (about 5 minutes)
Add the yeast and mix gently with a spoon or spatula
Place the reserved dough into the prepared mold and bake at the preheated oven until the edges of the dough start to separate (about 30 minutes)
Remove from the oven, let cool, and remove from the mold
With a cookie cutter with a 5cm diameter, cut out ten pão-De-ló shapes. Reserve
Prepare the cream: in a medium saucepan, combine all the ingredients and whisk until smooth
Put it over medium heat, stirring constantly until it thickens and comes to a boil
Transfer to a bowl, cover with plastic wrap pressed onto the surface (to prevent a skin from forming) and let cool at room temperature
Mount the molds: place one pão-De-ló shape in each chocolate mold, discarding any excess dough
Dampen the cake with the rum mixed with water and top with a little vanilla cream
Decorate with cherry halves, refrigerate for at least 30 minutes before serving
345 calories per unit
Obs.: The pão-De-ló can also be prepared ahead of time.
