Or famous Chocolate Cake You get a version that no one will make, but which is incredible. Super, super, super creamy to eat thanking the gods.
What doesn’t exist on this internet are versions of the Chocolate Cake: which is, roughly speaking, a pudding, but made of chocolate. Denser than pudding-pudding, but still with that melt-in-your-mouth creaminess.
My version is an adaptation of the Dessoy recipe (follow on Instagram/dessoy): Ultra Creamy Brigadeirão which is the traditional one, baked in the oven in a bain-marie.
And we did what we (who create revenue) say not to do: I changed the recipe to transform it into under a vacuum (read technological water bath), just like The Best Condensed Milk Pudding in the World That No One Will Make.
I decided to take a chance on under a vacuum to have another recipe using the thermocirculator I’ve had it for years and haven’t used it. Not to mention, in my oven, recipes that go in his bain-marie took a long time. Much more than the under a vacuum which is also time-consuming for you to get an idea.
It worked very well, very well. It was ultra creamy! I thought that in this version it tastes like gourmet brigadeiro, he knows? More sophisticated.
In addition to cooking modeI changed the type of milk cream (higher fat content), I added a touch more bitterness with the coffee and vanilla. Oh, so much condensed milk as the leite used were the version lactose salad and I thought it was beautiful.
Oh, and as you can see: I made it in individual portions too, in glass jars. And before you ask: the pots are not officially sold in Brazil, they are from the brand BallsI received it as a gift and it holds around 113mL.
Sous Vide Pot Brigadeirão
Makes: 9 jars (about 100g/each)
- 395 g condensed milk (wholemeal, 8% fat, lactose free)
- 200 g semi-skimmed milk (lactose salad)
- 200 g UHT cream (35% fat)
- 175 g semisweet chocolate (70% cocoa; melted)
- 2 units (100 g) eggs
- 3 units (60 g) excited
- 1 g (1 teaspoon) instant coffee (optional)
- 10 g vanilla extract (optional)
- 30 g Granulated (August)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat water with a thermocirculator (sous vide equipment) in a container that holds the brigadeirão containers. I used a 12-liter pan, but a container that retains heat is ideal.
- To speed up the process of heating the water, I heated part of it on the stove until it was lukewarm and then added it to the 12L pan.
- The thermocirculator was set to 85°C to compensate for heat loss when the pudding was added, at which point it was set again to 80°C.
- Melt the chocolate in the microwave every 15 seconds, stirring constantly.
- Blend condensed milk, milk, cream, melted chocolate, eggs, egg yolks and instant coffee (if using) dissolved in vanilla in a blender for 2-3 minutes, or until smooth.
- Distribute around 90-100g of the mixture into each glass jar. If you use Ball-style jars (Mason Jars) with their normal lids, they should be semi-closed: as if there were a few millimeters left for bubbles to escape.
- I just used the screw ring with a silicone cap, so I could close it.
- Place the glasses in the water bath with the thermocirculator, then adjust the temperature to 80°C. Cook for 50 to 60 minutes.
- Check the cooking after 50 minutes: the cream should be slightly soft in the center. When you shake the pot, the middle gives a little shake. Mine were good after 50 minutes.
- Remove from hot water, let cool for 15 minutes at room temperature. Then, let it cool in the fridge for at least 6 hours. Ideal from one day to the next.
- Decorate with sprinkles, if desired.
- Condensed milk: I used wholemeal with 8% fat and lactose-free.
- Leite: it was semi-skimmed with 1.2% fat and lactose free.
- Café: if you want, you can add 0.5g; with 1g there is a delicate coffee flavor in the background.
- glass pot: the pots used in the photos are not sold in Brazil, they are from the American brand Ball. It’s the Regular Mouth model with 4 ounces (about 113mL) and I received it as a gift.
- Alternative glass jar: I didn’t test this recipe itself, but you can use a glass jar of regular jam/preserve.
Portion: 100g | Calories: 348kcal (17%) | Carbohydrates: 39g (13%) | Protein: 6g (12%) | Fat: 19g (29%) | Saturated fat: 11g (69%) | Polyunsaturated Fat: 1g | Monosaturated Fat: 5g | Trans fat: 0g | Cholesterol: 47mg (16%) | Sodium: 76mg (3%) | Potassium: 328mg (9%) | Fiber: 2g (8%) | Sugar: 35g (39%) | Vitamin A: 381IU (8%) | Vitamin B2: 0mg (18%) | Vitamin C: 1mg (1%) | Calcium: 179mg (18%) | Ferro: 1mg (6%)
