MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pao De Mel
 Categories: Cakes, Chocolate, Dairy, Desserts
      Yield: 12 Servings
 
    250 g  (8.8 oz) light brown sugar
      1 c  Water
      2 c  All-purpose flour
    1/2 ts Ground cloves
    1/2 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground nutmeg
      2 tb Cocoa powder
  1 1/2 tb Vegetable oil
      1 ts Baking soda
      1 ts Baking powder
    1/2 c  Milk
      2    Egg yolks lightly beaten
    1/2 c  Pure honey
      1 pn Salt
      1 ts Pure vanilla extract
      2    Egg whites
      1 cn Dulce de leche; for the
           - filling
    800 g  (28.2 oz) semi-sweet
           - chocolate; melted in a
           - double boiler for the
           - topping
 
  Grease and flour a large-size or standard-size muffin
  tin. Set oven @ 350ºF/180ºC.
  
  In a small saucepan over medium heat, stir the brown
  sugar and water just until the sugar dissolves
  (Remember: You are NOT making a simple syrup). Remove
  from heat and set aside until cool. Whisk the sifted
  flour and spices on top of the water-sugar mixture. Add
  the cocoa powder and oil, whisking well. Dissolve both
  the baking soda and powder in milk and add to the
  batter. Add in the beaten yolks, honey, salt, and
  vanilla, stirring until combined.
  
  In a mixer, beat egg whites until stiff peaks form.
  Gently fold in the beaten egg whites into the batter in
  2-3 different additions to make the batter more aerated.
  Put into the tin (fill each well 3/4 full) and bake for
  about 20 minutes (standard) or 27-30 minutes (large).
  You will end up with the fluffiest cakes ever. Please,
  do not overbake or the cakes will turn out dry.
  
  When cakes are cool, using a serrated/bread knife,
  remove top of the cakes. I reserved mine to make cookie
  sandwiches (whoopie pies). Next, slice cake so you end
  up with 3 layers. Spread them with dulce de leche. When
  cakes are assembled, brush them with simple syrup (this
  will help avoid releasing crumbs into the melted
  chocolate and will keep the cakes moist).
  
  Place the cake on a fork and bathe in the melted
  chocolate. Place on a rack with a baking sheet
  underneath, and let excess chocolate drain off of the
  cake onto the baking sheet below. Transfer them to a
  baking sheet lined with parchment paper and let the
  chocolate set in the refrigerator for about 20-30
  minutes.
  
  Then, decorate each pao de mel as you wish. For mine, I
  used flower-shaped cupcake liners, ribbon tied around
  the middle, and Wilton sugar flowers. I also used melted
  pink chocolate melts to fill molds for the pink
  sculptures on top of our mini cakes.
  
  Author: Denise Browning
  
  RECIPE FROM: https://www.easyanddelish.com
  
  Uncle Dirty Dave's Archives
 
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