INGREDIENTS
- Chocolate sponge cake (Makes 3 22 cm discs):
- – Flour 0000 345 g.
- – Bitter cacao 90 g.
- – Bicarbonate 6 g.
- – Baking powder 5 g.
- – Blonde or brown sugar 330 g.
- – Sal 2 g.
- – Acid cream 210 cc.
- – Vanilla essence 2 cdita.
- – Egg 2 models.
- – Espresso 160 cc (soluble, espresso or filter).
- – Melted semi-sweet chocolate 150 g.
- – Chilly butter 180 g.
- Stuffed:
- – Condensed milk 2 cans.
- – Bitter cacao 60 g.
- – Butter 50 g.
- – Water 1 tbsp.
- – Brown grana.
This time it was Brazil’s flip and their spectacular cake! BRIGADEIRO CAKE with chocolate sponge cake stuffed with condensed milk and cocoa that you’ll love. I adopted the recipe beneath
PROCEDURE:
Sponge cake:
1. Beat the butter with the sugar for a couple of minutes, add the egg.
2. Add the melted chocolate however with out temperature in order that it doesn’t soften the butter. Little by little add the espresso till it’s built-in.
3. Add milk and some drops of lemon juice to kind the bitter cream.
4. Intersperse the dry and bitter cream. Pour the preparation into 3 greased 22cm diameter molds, cook dinner at 180º for roughly quarter-hour.
Brigadier:
1. Dissolve the cocoa with slightly water.
2. In a saucepan with a thick backside, soften the butter. Add the condensed milk and dissolved cocoa.
3. Cook dinner over low warmth, stirring continuously with a wood spoon, for roughly 20 minutes, till it comes off the pot slightly. 4) Pour right into a pyrex and refrigerate.
4. Fill the cake with brigadeiro and depart extra for adornment.
5. Coat the cake with chocolate ganache.
6. Rub slightly butter in your arms and make brigadeiro balls, roll them in brown grana and embellish.
