I generally like carrot cake with soft brigadeiro (see here the complete recipe), but you always ask for this chocolate topping. It doesn’t get as hard and brittle because to do so you have to add less milk and more butter and sugar, but that’s the proportion I like. It stays firm without being too dry.
Ingredients:
4 tablespoons of butter or margarine;
3 tablespoons of chocolate powder;
4 tablespoons sugar;
1/2 cup (tea) of milk.
Way of doing:
Bring all the ingredients to a boil over medium heat, when it boils, lower the heat and leave for 5 minutes. You don’t need to stir all the time, just about 3 times. It’s important to use a tall pan because this mixture will boil and rise and then it starts to lower (around 3 or 4 minutes of boiling), that’s when it starts to thicken. When it comes out of the heat it is still a little liquid, but once it cools it will harden. I like to let the cake cool for at least 15 minutes before adding the frosting.
Comments:
This amount of frosting is enough for a medium cake, a baking tray measuring no more than 20cm x 30cm.
This topping can be used on chocolate cakes or whatever you want.
If you take too long to use it and it hardens, just put the pan on low heat for another minute and it will become soft again.
Watch a video with the complete cake recipe here:
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