INGREDIENTS FOR THE BATTER:
- – 04 eggs;
- – 1/2 cup of oil (120ml)
- – 01 cup of milk (240ml)
- – 01 cup of sugar
- – 1/2 cup of cocoa powder
- – 02 cups of all-purpose flour
- – 01 tablespoon of baking powder
PREPARATION:
Blend for 1 minute in a blender: eggs, milk,
sugar, oil, and cocoa powder. I used
50% cocoa.
Pour the blender mixture into a
container and add sifted flour,
mix gently until incorporated.
Finally, add the baking powder and
mix delicately.
In a medium greased and dusted
pan with cocoa powder, pour the batter.
Bake in a preheated oven at 180Β°C for approx.
40 minutes.
SOFT COCONUT FILLING:
– 02 cans of sweetened condensed milk
– 1/2 small box of heavy cream (100g);
– 100g of grated coconut (I used flakes);
01 tablespoon of margarine.
In a pan, put: margarine, condensed milk,
grated coconut, and stir until it starts
to come off the bottom of the pan.
Once done, add half of the box of
heavy cream, mix well, and it’s ready.
Use the other half of the heavy cream
for the brigadeiro.
CREAMY BRIGADEIRO TOPPING:
– 01 can/box of sweetened condensed milk (395g)
– 01 tablespoon of margarine;
– 03 tablespoons of cocoa powder. I used
50% cocoa.
In the pan, put the condensed milk, the
margarine, and the cocoa powder.
Stir constantly until it comes off the bottom of
the pan.
Turn off the heat and add the heavy
cream, mix well, and it’s ready.
MOISTENING SYRUP:
– 300ml of milk;
– 01 tablespoon of condensed milk or sugar.
Mix well.
ASSEMBLING THE CAKE:
With the cake completely cool, cut in half,
moisten with half of the syrup and pour all the
soft coconut filling.
Once done, place the other half of the batter,
moisten with the remaining syrup, and pour the
brigadeiro.
Refrigerate for at least 4 hours
or overnight.
Enjoy your meal!”