- Mass:
- tablespoon baking powder soup
- cup of chocolate powder
- cups flour for all use
- cup sugar tea
- cup milk tea
- eggs
- Filled & Coating:
- tablespoons powder chocolate soup
- tablespoon margarine soup
- Grated coconut or granulated chocolate or
- chopped nuts or chocolate sparks to cover
- can of milk cream
- cans of condensed mil
- Cake moisture syrup
- tablespoons powder chocolat soup
- cup of mil
- cup of wate
- Preparation mode
- Dough
- Beat the egg whites until they are stiff add eg
- yolks one by one the sugar, and continue beating
- Then milk very little by little turns off and sift flou
- and chocolate over the dough and stir gently
- Finally put the yeast and mix, the dough must b
- taken well and look soft as foam so put the mil
- gradually so you don’t miss the poin
- Place in a pan (approximately 26 x33 cm or 30 c
- in diameter) oiled and flour (if you prefer to greas
- the pan and sprinkle chocolate powder replacin
- the flour so the cake is darker).
- Bake in a medium oven until a toothpick, will
- come out clean approximately 15 minutes,
- depending on the oven.
- Filled:
- Carry medium / low fire in a pan: condensed milk
- chocolate powder and margarine until it comes
- out of the pan . brigadeiro point
- Wait for it to cool and add the cream gradually and
- stir until it’s very creamy and easy to mix so much Propagation
- Syrup:
- Mix everything and cook high until it’s halfway
- down.
- the century Cut the cake into 2 parts soak with
- syrup and fill and cover with brigadeiro filling.
- Sprinkle with grated coconut or nuts or granulated
- chocolate or shave and serve.
