Anyone who has been following me at Panelaterapia for the longest time knows that for me to have the courage to make a cake like this, I need to be really inspired. On this day I was. Anyway, I chose an easy recipe.
Let’s start with the chocolate dough:
Beat 5 eggs (yolk and white) with 150g of sugar in a mixer. Beat until it triples in volume. It will be a fluffy, light cream.
Mix 150g of sifted wheat flour, 1/3 cup of sifted chocolate powder (I used Dois Frades from Nestlé) and 1 tablespoon of baking powder.
Add this mixture of dry ingredients to the egg cream with sugar. Mix gently with a spatula, making circular movements from bottom to top.
Grease a springform pan with oil and cover the bottom with baking paper. This dough doesn’t rise at all, so you can fill the pan until it’s 1 inch short of the edge. Bake the dough at 200º (the oven does not need to be preheated), for around 20 minutes.
Brigadeiro Filling:
Bring to the boil 1 can of condensed milk, 1 tablespoon of unsalted butter or margarine and 3 tablespoons of chocolate powder (I used Dois Frades from Nestlé). Always stir vigorously to avoid lumps. Keep over medium heat and after boiling, lower the heat and continue stirring until it comes away from the bottom and becomes firm. Turn off the heat, add 3 tablespoons of whey-free cream. Let cool.
Roof:
Melt 1 180g chocolate bar in the microwave. I used 55% cocoa. Mix 3 tablespoons of warm milk (that’s right, milk!).
Assembly:
Use the pan you baked the cake in to assemble it.
Unmold the cake and cut into two parts. Wet each part with guarana (I used ginger ale) and did this with the help of a brush. Add the brigadeiro (I didn’t use all of it), cover with the other part of the dough and refrigerate for at least 3 hours.
Unmold again, cover with chocolate ganache and sprinkle with sprinkles (I used chocolate shavings that I bought ready-made).
*** If you want a full-sized cake, double the recipe. My shape is 18cm x 5cm, it’s very small.
I need to tell you that I forgot to add yeast to the dough, which is why it was tougher, but it was still delicious.
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