Carioca Recipes

CARIOCA

Steps:

• In a bowl, combine glutinous rice flour and 1 cup of water. Stir until flour is moistened. If needed, add 1 tablespoon of water at a time to form a firm but smooth and pliable dough. Dough should not feel dry or too sticky.
• Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Using the sharp end of one bamboo skewer, poke through each dough ball.
• In a wide pan over medium heat, heat about 3-inches deep of oil. Gently add balls into the oil and cook, stirring occasionally, until they float to the top. Continue to cook for another 1 to 2 minutes or until golden.
• With a slotted spoon, remove from pan and drain on paper towels.
• Dip carioca in the sugar syrup until fully coated. Arrange in single layer on a wire rack set over a pan or on a parchment-lined baking sheet to cool.
• Skewer in bamboo skewers if desired.

FILIPINO CARIOCA

Steps:

• In a bowl, mix the glutionous rice flour, sweetened shredded coconut, and coconut milk until a dough forms. Scoop out about a tablespoon of dough and shape into a ball. Repeat until all the dough is used up. A cookie dough scooper is helpful for this.
• Heat the cooking oil in a saucepan over medium heat to about 350 degrees. To test if the oil is hot, dip skewer into it. When bubbles form around the skewer, the oil is ready. Fry the dough balls in batches for 4-5 minutes or until lightly browned all over. Scoop onto a strainer lined with paper towels to remove excess oil. Repeat until all the balls are cooked. Set aside.
• In a saucepan, stir together the coconut cream, sugar, and salt. Bring to a boil over medium heat. When it starts to boil, lower the heat slightly, stir and cook for 5-8 minutes or until the mixture has thickened.
• Dip the balls into the sauce, or to avoid sticky fingers, thread about four balls onto a wooden skewer and pour the caramel sauce over. Serve individually or on skewers.

CARIOCA RECIPE

Steps:

• In a large mixing bowl, combine glutinous rice flour and sweetened desiccated coconut and mix well. Make a well in the center, add the coconut milk and mix with a wooden spoon until becomes soft sticky dough. Refrigerate the dough for about 20 minutes to make your dough firm. To make the balls, scoop about a tablespoon of dough and roll on your hands to make a ball. Arrange on a clean plate and repeat the process until you are done with all your carioca dough.
• Dip each ball in a reserved 1/3 cup of glutinous rice flour and shake off extra flour (dust lightly as possible as you can). This process will help your carioca stay in shape after frying and will give you a crunchy texture on the exterior and protects the interior from drying. Repeat dusting until you're done with all your carioca dough.
• In a small frying pan, heat the oil over medium until tiny bubbles are visible. Drop carioca balls by batches at least 15 pieces at a time and don't overcrowd your pan. Fry the carioca for about 5 minutes or until the color turns light brown . Using a tong and a bamboo skewer place 3 balls on each stick and place it on the plate lined with paper towel. Keep skewering until you're done with your first 5 sticks. Reload your 2nd batch of carioca (another 15 balls) on a frying pan and repeat process until you're done with the last batch then, set aside.
• Let's start making our coconut sauce, in a small saucepan, bring the coconut milk into a boil over medium heat. Add in light or dark brown sugar and mix well. When it starts to boil, adjust your heat to low and simmer the mixture until becomes syrup. Fire off, and let it cool slightly before using and at this point you can add some vanilla if you want.
• Meanwhile, while our coconut sauce is cooling down, lightly toast your sesame seeds in a pan over low heat for about 2 minutes. To serve our Carioca, you can either drizzle or dipped in coconut syrup, then sprinkle with toasted sesame seeds on top and serve.

KARIOKA SWEET RICE BALLS

Steps:

• Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
• Heat oil in a pot over medium heat.
• Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
• Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

CARIOCA RECIPE - (3.5/5)

Steps:

• 1. In a mixing bowl, combine sweet rice flour, sweetened shredded coconut, and coconut milk. Mix well until a dough is formed. 2. Scoop about a tablespoon and a half of the mixture then form into a ball shaped figure. Set aside. 3. Heat a cooking pot then pour-in cooking oil. 4. Deep fry the mixture that were formed into balls in medium heat for 5 to7 minutes or until the color turns light to medium brown. 5. Turn off heat and remove the balls from the cooking pot. Transfer the balls to a plate lined with paper towel. Set aside. 6. Start making the coating by heating a saucepan and pouring the coconut milk in. Let the coconut milk boil then add the brown sugar and stir continuously until the mixture thickens. Turn off heat. 7. Dip the fried balls into the coating then skewer, if desired.

CARIOCA

Steps:

• FOR THE GENOISE: Preheat the oven to 350 degrees F and center a rack in the oven.
• Butter a 9-inch round cake pan.
• Dust with flour, tapping out the excess.
• Pour a few inches of water into a skillet large enough to hold the bowl from your mixer.
• Bring the water to a gentle simmer.
• Melt the butter and set it aside to cool.
• It should be just warm when you're ready for it.
• Whisk the eggs and sugar together in the mixer bowl.
• Place the bowl in the skillet of simmering water and, whisking without stop, heat the mixture until it is foamy, slightly pale, and reads between 130 and 140 degrees F on an instant-read thermometer, about 4 minutes.
• Remove the bowl from the water.
• Working in the mixer fitted with the whisk attachment, beat the mixture on high speed until it cools to room temperature and triples in volume.
• When you lift the whisk, the batter will fall back into the bowl and form a ribbon that remains on the surface for 10 seconds before it dissolves, about 5 to 8 minutes.
• Stir about 2 tablespoons of batter into the slightly cooled butter and set it aside.
• With a large flexible rubber spatula, gently fold the flour into the batter in 2 or 3 additions, taking care to handle the batter gently in order to maintain its bubble structure.
• (The batter will lose volume as you fold in the flour and later the butter. This reaction is inevitable and shouldn't jeopardize the success of the finished cake, but be careful just the same.) Still working with the spatula, fold in the butter mixture.
• Pour the batter into the prepared pan and bake until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean, 28 to 33 minutes.
• Transfer the cake to a cooling rack for 5 minutes.
• Remove cake from pan, invert, and cool completely on the rack.
• FOR THE SIMPLE SYRUP: Stir the sugar and water together in a heavy-bottomed saucepan, place over medium heat, and bring to the boil.
• As soon as the syrup comes to the boil, remove it from the heat.
• Cool to room temperature.
• Using a serrated knife, cut 2 horizontally layers from cake, each 1/4-inch to 1/2-inch-thick.
• Set aside.
• PREPARE COFFEE SYRUP: Spoon off 2 tablespoons of the simple syrup, cover, and refrigerate for the glazed almonds.
• Set the remainder of the syrup aside.
• Line a strainer with a double thickness of dampened cheesecloth and place it over a small bowl; keep close at hand.
• Bring the water to a boil in a medium saucepan.
• Add the coffee, stir, and immediately pour the mixture through the lined strainer.
• You should have about 3/4 cup of very dark coffee.
• Stir in the instant coffee and the simple syrup.
• Set the syrup aside until needed.
• (The syrup can be made up to a week ahead and kept covered in the refrigerator.) PREPARE MOUSSE: Beat the cream until it holds medium-firm peaks, then cover and chill it until needed.
• Place the eggs and yolks in the bowl of a mixer fitted with the whisk attachment and beat at the lowest speed for a few seconds, just to break up the eggs; set aside while you prepare the chocolate and sugar syrup.
• Melt the chocolate in a microwave oven or in a metal bowl over a pan of simmering water.
• Remove the chocolate from the heat and, if necessary, pour it into a bowl large enough to hold all the ingredients for the mousse.
• Cool the chocolate to 114 degrees, as measured on an instant-read thermometer.
• While the chocolate is melting and cooling, place the sugar and water in a small heavy-bottomed saucepan.
• Bring the mixture to a boil, stirring occasionally and washing down the sides of the pan with a pastry brush dipped in cold water.
• Boil the syrup over high heat without stirring it until it reaches 257 degrees F as measured on an instant-read thermometer, about 8 to 10 minutes, then immediately remove it from the heat.
• With the mixer on the lowest speed, beat the eggs for a few seconds, then very slowly add the hot sugar syrup in a thin, steady stream.
• To avoid splatters, try to pour the syrup down the side of the bowl, not into the spinning whisk.
• (Inevitably, some will splatter, but don't attempt to scrape the hardened syrup into the eggs, you'll get lumps.) Increase the mixer speed to high and beat the eggs for about 5 minutes, or until they are pale and more than double their original volume.
• If the mixture is still warm, reduce the speed to medium and continue to beat until the eggs are at room temperature.
• Using a large rubber spatula, fold about 1/4 of the whipped cream into the chocolate.
• Fold in the rest of the cream and then, very delicately, fold in the whipped egg mixture.
• ASSEMBLY_ STAGE ONE: Center an 8 3/4-inch/22 cm dessert ring on a cardboard cake round.
• Place 1 layer of genoise, cut side up, in the ring.
• Brush enough coffee syrup over the cake to moisten it thoroughly.
• Using an offset spatula or a flexible rubber spatula, spread 2 to 2 1/2 cups of mousse over the cake and smooth the top.
• Position a second layer of cake on the mousse, pressing down gently and jiggling the cake to settle it in place.
• Brush on some coffee soaking syrup and spread on another 2 to 2 1/2 cups of mousse; smooth the top level with the edge of the dessert ring.
• You may have some syrup left over, and you will have extra mousse.
• The syrup can be refrigerated for another use or discarded.
• The mousse may be refrigerated for 2 days or frozen for a month.
• Transfer the cake to the freezer and freeze for 2 hours to set the mousse.
• The cake can be made to this point and frozen for up to 1 month.
• If you're not going to freeze the cake for long-term storage, it should be transferred to the refrigerator to defrost after its 2 hour freeze. Remove the dessert ring. Using a long metal offset spatula, spread ganache over the top and sides of the cake. If you want to repeat with another one or two layers of ganache, go ahead-you've got plenty of ganache to play with. If the ganache is firm enough to hold a design, you can decorate the top now. If the ganache is still very soft, return the cake to the refrigerator for a few minutes to set it enough to hold a line drawn across its surface with a knife. (Keep the leftover ganache at hand so you can cover up any design attempts that don't pass muster.) Decorate the top of the cake using the blade of a long, serrated bread knife. Hold the handle of the knife with one hand and the tip with the other. Starting at one edge of the cake and holding the knife almost perpendicular to the cake, gently slide the knife from one side of the cake to the other. Without "losing your place" at the edge of the cake, shift the blade about 1/16 inch and slide it 1/16 inch back to the opposite edge of the cake. You will have created the first V in a herringbone pattern. Continue until you have decorated the entire top of the cake. If the knife blade becomes clogged with ganache, clean the blade before continuing the pattern. Return the cake to the refrigerator for a few minutes to set the design. If you prefer, the cake can be finished with a flat-top-that is, a smooth coating of ganache-or you can decorate the top with swirls, ridges, or any other pattern that pleases you. The last step is to press the toasted almonds against the sides of the cake. (If the ganache has set so it's very firm and the almonds won���t stick to the sides, just warm the sides ever so slightly with a hair dryer-lightly melting the ganache will help the almonds to adhere.) The cake can be served now or chilled until serving time. If the cake is very cold and firm, let it rest at room temperature for 15 to 30 minutes before serving.
• PREPARE ALMONDS: Center a rack in the oven and preheat the oven to 325 degrees.
• Toss the almonds with the cocoa, then toss with the syrup to coat, and spread them out on a parchment-lined baking sheet.
• Toast the almonds, stirring every 3 to 4 minutes, until they are deeply and evenly browned, about 10 to 12 minutes.
• Transfer the sheet to a rack and cool the almonds to room temperature.
• (The almonds can be used immediately or packed into an airtight container and stored at room temperature for about 4 days.) PREPARE GANACHE: Place the chocolate and cocoa in a medium bowl.
• Bring the cream to a boil and remove it from the heat.
• Pour the cream into the chocolate in three additions, using a rubber spatula to stir the mixture in concentric circles, starting each time with a small circle in the center of the bowl and working your way out into larger circles.
• You'll have a smooth, glossy ganache.
• Allow the ganache to rest uncovered and undisturbed (don't stir it) at room temperature until it sets, 40 to 60 minutes, depending on the room's temperature.
• When the ganache is properly set, it will hold a ribbon for a second or two when stirred.
• It is ready to be used now or covered and refrigerated until needed.
• If the ganache is chilled, it must be brought back to its proper consistency by leaving it at room temperature until spreadable, or by heating it over hot water or in a microwave oven at low power.
• Be sure not to overbeat.

KARIOKA (FILIPINO CHEWY BALLS) WITH SWEET SUGAR SAUCE

Steps:

• DOUGH: Mix 2 cups of mochiko and 2 cups of coconut milk together. Mixture will be very wet. Add macapuno to the dough.
• Make into 1" to 1 1/2" balls and deep fry. (TIP: while forming, using two spoons. Then, immediately put into frying pan).
• SAUCE: Boil 1 cup coconut milk and brown sugar until sticky. Dip karioka into the sauce and eat or pour/drizzle the sauce on the karioka. Skewer. Some people don't like their karioka sweet so they just roll/dust brown sugar on top of the karioka while its hot.

CARIOCA

Steps:

• To make the coffee syrup: Spoon off 2 tablespoons of the simple syrup, cover, and refrigerate to use later for the cocoa-dusted almonds. Keep the remainder of the syrup at the ready. Line a strainer with a double thickness of dampened cheesecloth, and place it over a small bowl; set aside.
• In a medium saucepan, bring 2 cups of water to a boil. Add the ground coffee, stir, and immediately pour the mixture through the lined strainer. You should have about 3/4 cup of very dark coffee. Stir in the instant coffee and the simple syrup. Reserve. (The coffee syrup can be made up to a week ahead and kept covered in the refrigerator.)
• To make the mousse: Beat the cream until it holds medium-firm peaks, then cover and chill. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and egg yolks at the lowest speed for a few seconds, just to break up the eggs; set aside while you prepare the chocolate and sugar syrups.
• Melt the chocolate in a microwave oven or in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat, and, if necessary, pour it into a bowl large enough to hold all the ingredients for the mousse. Cool the chocolate until an instant-read thermometer registers 114 degrees.
• While the chocolate is melting and cooling, place the sugar and water in a small, heavy-bottomed saucepan. Bring the mixture to a boil, stirring occasionally and washing down the sides of the pan with a pastry brush dipped in cold water. Boil the syrup over high heat without stirring until an instant-read thermometer registers 257 degrees, about 8 to 10 minutes. Immediately remove it from the heat.
• With the mixer on the lowest speed, beat the eggs for a few seconds, then very slowly add the hot sugar syrup in a thin, steady stream. To avoid splatters, try to pour the syrup down the side of the bowl, not into the spinning whisk. (Inevitably, some will splatter, but don't attempt to scrape the hardened syrup into the eggs -- you'll get lumps.) Increase mixer speed to high, and beat eggs for about 5 minutes, or until they are pale and have more than doubled their original volume. If the mixture is still warm, reduce the speed to medium and continue to beat until eggs are at room temperature.
• Using a large rubber spatula, fold about 1/4 of the whipped cream into the chocolate. Fold in the rest of the cream, and then, very delicately, fold in whipped egg mixture.
• To make the ganache: Place the chocolate and cocoa in a medium bowl. Bring the cream to a boil, and remove it from the heat. Pour the cream into the chocolate in three additions, using a rubber spatula to stir the mixture in concentric circles, starting each time with a small circle in the center of the bowl and working your way out into larger circles. You'll have a smooth, glossy ganache. Allow the ganache to rest uncovered and undisturbed (don't stir it) at room temperature until it sets, 40 to 60 minutes, depending on the room's temperature. When the ganache is properly set, it will hold a ribbon for a second or two when stirred. It is ready to be used now or covered and refrigerated until needed. If the ganache is chilled, it must be brought back to its proper consistency by leaving it at room temperature until it's spreadable (the best method), or by heating it over hot water or in a microwave oven at low power. Do not beat it or otherwise overwork it, or it will lose its lovely -- and characteristic -- sheen.
• While the ganache is setting up, transfer the cake from the refrigerator to the counter. (Working on a cold rather than a solidly frozen cake will facilitate applying the ganache.)
• To make the cocoa-dusted almonds: Center a rack in the oven and heat the oven to 325 degrees. Sprinkle the almonds with the cocoa, then toss with the simple syrup to coat, and spread them out on a parchment-lined baking sheet. Toast the almonds, stirring every 3 to 4 minutes, until they are deeply and evenly browned, about 10 to 12 minutes. Transfer the sheet to a rack, and cool the almonds to room temperature. (The almonds can be used immediately or packed into an airtight container and stored at room temperature for about 4 days.)
• To assemble the cake: Trim the top of the genoise so it is nice and smooth. Cut two layers from the cake, each between 1/4- and 1/2-inch thick (these layers need to be extremely thin), and set them aside. The remainder of the genoise can be frozen for later use.
• Center an 8 3/4-inch dessert ring on a cardboard cake round. Place one layer of genoise, cut-side up, in the ring. Brush enough coffee syrup over the cake to moisten it thoroughly. Using an offset spatula or a flexible rubber spatula, spread 2 to 2 1/2 cups of mousse over the cake and smooth the top. Position a second layer of cake on the mousse, pressing down gently and jiggling the cake to settle it in place. Brush on some coffee syrup, and spread on another 2 to 2 1/2 cups of mousse; smooth the top so it is level with the edge of the dessert ring. (You may have some syrup left over, and you will have extra mousse. The syrup can be refrigerated for another use, and the mousse can be refrigerated for two days or frozen for a month.) To set the cake, transfer to the freezer and freeze for 2 hours. (The cake can be made to this point and frozen for up to a month.) If you're not going to freeze the cake for long-term storage, it should be transferred to the refrigerator to defrost after 2 hours.
• Remove the dessert ring. Using a long metal offset spatula, spread ganache over the top and sides of the cake. If you want to repeat with another one or two layers of ganache, go ahead -- you've got plenty of ganache to play with. If the ganache is firm enough to hold a design, you can decorate the top now. If the ganache is still very soft, return the cake to the refrigerator for a few minutes to set it enough to hold a line drawn across its surface with a knife. (Keep the leftover ganache at hand so you can cover up any design attempts that don't pass muster.)
• Decorate the top of the cake using the blade of a long, serrated bread knife. Hold the handle of the knife with one hand and the tip with the other. Starting at one edge of the cake and holding the knife almost perpendicular to the cake, gently slide the knife from one side of the cake to the other. Without losing your place at the edge of the cake, shift the blade about 1/16 inch and slide it 1/16 inch back to the opposite edge of the cake. You will have created the first V in a herringbone pattern. Continue until you have decorated the entire top of the cake. If the knife blade becomes clogged with ganache, clean the blade before continuing the pattern. Return the cake to the refrigerator for a few minutes to set the design. If you prefer, the cake can be finished with a flat-top -- that is, a smooth coating of ganache -- or you can decorate the top with swirls, ridges, or any other pattern that pleases you.
• The last step is to press the toasted almonds against the sides of the cake. (If the ganache has set so it's very firm and the almonds won't stick to the sides, just warm the sides ever so slightly with a hair dryer -- lightly melting the ganache will help the almonds to adhere.) The cake can be served now or chilled until serving time. If the cake is very cold and firm, let it rest at room temperature for 15 to 30 minutes before serving.

CARIOCA

Steps:

• SIMPLE SYRUP: Stir sugar and 6 Tbsp. cool water together in a heavy-bottomed saucepan, place over medium heat, and bring to a boil. As soon as the syrup comes to a boil, remove it from the heat. Cold to room temperature. ( Makes about 1/2 c.) COFFEE SYRUP: Spoon off 2 Tbsp. of the simple syrup, cover, and chill to use later for the cocoa-dusted almonds. Keep the remainder of the syrup at the ready. Line a strainer with a double thickness of dampened cheesecloth, and place it over a small bowl; set aside. In a medium saucepan, bring 2 c. of water to a boil. Add in the grnd coffee, stir, and immediately pour the mix through the lined strainer. You should have about 3/4 c. of very dark coffee. Stir in the instant coffee and the simple syrup. Reserve. (The coffee syrup can be made up to a week ahead and kept covered in the refrigerator.) MOUSSE: Beat the cream till it holds medium-hard peaks, then cover and chill. In the bowl of an electric mixer fitted with the whisk attachment, beat the Large eggs and egg yolks at the lowest speed for a few seconds, just to break up the Large eggs; set aside while you prepare the chocolate and sugar syrups. Coarsely chop the chocolate. Heat the chocolate in a microwave oven or possibly in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat, and, if necessary, pour it into a bowl large sufficient to hold all the ingredients for the mousse. Cold the chocolate till an instant-read thermometer registers 114 degrees. While the chocolate is melting and cooling, place the sugar and water in a small, heavy-bottomed saucepan. Bring the mix to a boil, stirring occasionally and washing down the sides of the pan with a pastry brush dipped in cool water. Boil the syrup over high heat without stirring till an instant-read thermometer registers 257 degrees, about 8 to 10 min. Immediately remove it from the heat. With the mixer on the lowest speed, beat the Large eggs for a few seconds, then very slowly add in the warm sugar syrup in a thin, steady stream. To avoid splatters, try to pour the syrup down the side of the bowl, not into the spinning whisk. (Inevitably, some will splatter, but do not attempt to scrape the hardened syrup into the Large eggs-you'll get lumps.) Increase mixer speed to high, and beat Large eggs for about 5 min, or possibly till they are pale and have more than doubled their original volume. If the mix is still hot, reduce the speed to medium and continue to beat till Large eggs are at room temperature. Using a large rubber spatula, fold about one quarter of the whipped cream into the chocolate. Mix in the rest of the cream, and then, very delicately, mix in whipped egg mix. GANACHE: Finely chop the chocolate. Place chocolate and cocoa in a medium bowl. Bring the cream to a boil, and remove it from the heat. Pour the cream into the chocolate in three additions, using a rubber spatula to stir the mix in concentric circles, starting each time with a small circle in the center of the bowl and working your way out into larger circles. You'll have a smooth, glossy ganache. Allow the ganache to rest uncovered and undisturbed (do not stir it) at room temperature till it sets, 40 to 60 min, depending on the room's temperature. When the ganache is properly set, it will hold a ribbon for a second or possibly two when stirred. It is ready to be used now or possibly covered and refrigerated till needed. If the ganache is chilled, it must be brought back to its proper consistency by leaving it at room temperature till it's spreadable (the best method), or possibly by heating it over warm water or possibly in a microwave oven at low power. Don't beat it or possibly otherwise overwork it, or possibly it will lose its lovely-and characteristic-sheen. While the ganache is setting up, transfer the cake from the refrigerator to the counter. (Working on a cool rather than a solidly frzn cake will facilitate applying the ganache.) COCOA-DUSTED ALMONDS: Center a rack in the oven and heat the oven to 325 degrees. Sprinkle the almonds with the cocoa, then toss with the simple syrup to coat, and spread them out on a parchment-lined baking sheet. Toast the almonds, stirring every 3 to 4 min, till they are deeply and proportionately browned, about 10 to 12 min. Transfer the sheet to a rack, and cold the almonds to room temperature. (Use immediately or possibly pack into an airtight container and store at room tem for 4 days.) ASSEMBLY: Cut two layers from the genoise, each between 1/4" and 1/2" thick, and set them aside. Center an 8 3/4-inch dessert ring on a cardboard cake round. Place one layer of genoise, cut-side up, in the ring. Brush sufficient coffee syrup over the cake to moisten it thoroughly. Using an offset spatula or possibly a flexible rubber spatula, spread 2 to 2 1/2 c. of mousse over the cake and smooth the top. Position a second layer of cake on the mousse, pressing down gently and jiggling the cake to settle it in place. Brush on some coffee syrup, and spread on another 2 to 2 1/2 c. of mousse; smooth the top so it is level with the edge of the dessert ring. (Extra syrup can be refrigerated for another use, and the mousse - delicious on its own - can be refrigerated for 2 days or possibly frzn for a month.) To set the cake, transfer to the freezer and freeze for 2 hrs. (The cake can be made to this point and frzn for up to a month.) If you're not going to freeze the cake for long-term storage, it should be transferred to the refrigerator to defrost after 2 hrs. Remove the dessert ring. Using a long metal offset spatula, spread ganache over the top and sides of the cake. If you want to repeat with another one or possibly two layers of ganache, go ahead - you've got plenty of ganache to play with. If the ganache is hard sufficient to hold a design, you can decorate the top now. If the ganache is still very soft, return the cake to the refrigerator for a few min to set it sufficient to hold a line drawn across its surface with a knife. (Keep the leftover ganache at hand so you can cover up any design attempts which do not pass muster.) Decorate the top of the cake using the blade of a long, serrated bread knife. Hold the handle of the knife with one hand and the tip with the other. Starting at one edge of the cake and holding the knife almost perpendicular to the cake, gently slide the knife from one side of the cake to the other. Without "losing your place" at the edge of the cake, shift the blade about 1/16-inch and slide it 1/16-inch back to the opposite edge of the cake. You will have created the first V in a herringbone pattern. Continue till you have decorated the entire top of the cake. If the knife blade becomes clogged with ganache, clean the blade before continuing the pattern. Return the cake to the refrigerator for a few min to set the design. If you prefer, the cake can be finished with a flat-top - is, a smooth coating of ganache - or possibly you can decorate the top with swirls, ridges, or possibly any other pattern which pleases you. The last step is to press the toasted almonds against the sides of the cake. (If the ganache has set so it's very hard and the almonds will not stick to the sides, just hot the sides slightly with a hair dryer-lightly melting the ganache will help the almonds to adhere.) The cake can be served now or possibly chilled till serving time. If the cake is very cool and hard, let it rest at room temperature for 15 to 30 min before serving. Makes 1 cake.

BLOODY CARIOCA

Steps:

• In cocktail shaker, stir together ice, cachaca, tomato juice, passion fruit juice, lemon juice, lime juice, pepper, celery salt, nutmeg, and salt. Add hot sauce and Worcestershire sauces, then stir for five seconds. Pour into highball glass. Thread olives on toothpick, then add olives and cucumber stick to drink and serve immediately.