Ingredients
Pasta:
1 tablespoon baking powder
1 cup of chocolate powder
2 cups of wheat flour
1 cup (tea) of sugar
1 cup of milk (tea)
5 eggs
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Filling and Covering:
3 tablespoons of chocolate powder
1 tablespoon margarine
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Grated coconut or chocolate chips or chopped nuts or chocolate shavings to taste for topping
1 can of cream (or until ready)
2 cans of condensed milk
Syrup to dip the cake:
2 tablespoons chocolate powder
1 cup of milk
1 cup of water –
Preparation method.
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Pasta:
Beat the egg whites until stiff, add the yolks and sugar one by one and continue beating. Then add the milk little by little, sift the flour and chocolate over the dough and stir gently. Finally, add the yeast and mix, the dough should be light and spongy, looking like foam, so add the milk little by little so as not to lose the consistency. Place in a greased and floured mold (more or less 26×33 cm or 30cm in diameter) (if you prefer, grease the mold and sprinkle chocolate powder, replacing the flour, this way the cake will be darker). Bake in a medium oven until a toothpick inserted comes out clean, about 15 minutes, depending on the oven.
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Stuffed:
Heat the condensed milk, chocolate powder and margarine in a frying pan over medium/low heat until it no longer sticks to the pan (brigadeiro point), wait for it to cool and gradually add the cream and stir until It is very creamy and easy to use to spread.
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Syrup:
Mix everything and cook over high heat until reduced by half.
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Assembly:
Cut the cake into 2 parts, soak with the syrup and fill and cover with the brigadeiro filling. Sprinkle with grated coconut or nuts or chocolate chips or shavings and serve