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Overview

  • 1 reference
  • Fluent in Portuguese; learning English
  • 34, Male
  • Member since 2012
  • IT and Designer
  • No education listed
  • From São João de Meriti, Rio de Janeiro, Brazil
  • Profile 90% complete

About Me

I don't know what to write, so ask me.

Why I’m on Couchsurfing

To meet new people

Interests

TV Show, Movies, Books, Music, Internet and Games

  • books
  • cooking
  • chocolate
  • baking
  • movies
  • tv
  • music

Music, Movies, and Books

Movies: The Goodfather, Scarface
Book: Harry Potter, The Wolf of Wall Street.
Music: The Doors, NWA.

One Amazing Thing I’ve Done

I'm born

Teach, Learn, Share

Chocolate Truffle Cake Recipe

Ingredients
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Directions
In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Yeah, I copied and pasted.

What I Can Share with Hosts

My home and Rio :)

Countries I’ve Visited

Brazil

Countries I’ve Lived In

Brazil

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