Do you like chocolate? This is the ideal cake for you, the chocolate aroma is always present and its special filling gives a divine touch. It’s ideal for any party, any occasion and never will let you down.
HOW TO PREPARE BRIGADEIRO CAKE:
For the cake: Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
Put the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.
Beat the egg yolks, brown sugar and the lemon zest until obtain a creamy mixture. Add the chocolate, milk and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites. Pour the mixture into the prepared pan and bake for about 40 to 45 minutes. Turn off the oven, unmold the cake onto a plate and let cool.
For the filling: In a saucepan place the milk, chocolate powder, condensed milk and whisk nicely. Place the pan over low heat and stir occasionally with a wooden spoon until the cream thickens; about 25 minutes. Turn off the heat and allow to cool about 5 minutes. Slice the cake in half with a long knife. Spread the bottom slice of the cake with a little of the cream. Cover with the top slice of the cake and spread with the remaining cream. Garnish the cake with chocolate sprinkles and serve. Store the cake in the fridge.
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Loading...Ingredients
- For the cake:
- 150 grams (5 1/3 ounces) dark chocolate
- 50 ml (1/4 cup) milk
- Zest of one lemon
- 5 eggs
- 150 grams (about 1 cup) dark brown sugar
- 50 grams (1/4 cup) margarine
- 150 grams (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 125 grams (1 cup) chocolate powder
- 250 ml (about 1 cup) milk
- 397 grams (14 ounces) condensed milk
- Chocolate sprinkles (to taste)
For the filling:
Directions
- For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with margarine and dust with some flour. - Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
- Put the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.
- In an electric mixer, beat on medium speed the egg yolks, brown sugar and the lemon zest until obtain a creamy mixture. Add the chocolate, milk and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture. Finally, fold gently with a spatula the whipped egg whites.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes (the time depends on the oven).
- Turn off the oven, unmold the cake onto a plate and let cool.
- For the filling:
In a saucepan place the milk, chocolate powder, condensed milk and whisk nicely. Place the pan over low heat and stir occasionally with a wooden spoon until the cream thickens; about 25 minutes. Turn off the heat and allow to cool about 5 minutes. - Slice the cake in half with a long knife. Spread the bottom slice of the cake with a little of the cream. Cover with the top slice of the cake and spread with the remaining cream.
- Garnish the cake with chocolate sprinkles and serve. Store the cake in the fridge.
