1 tablespoon (soup) baking powder
1 cup of chocolate powder
2 cups flour for all use
1 cup (tea) sugar
1 cup (tea) milk
Filled & Coating:
3 tablespoons (soup) powder chocolate
1 tablespoon (soup) margarine
Grated coconut or granulated chocolate or
chopped nuts or chocolate sparks to cover
1 can of milk cream
2 cans of condensed mil
Cake moisture syrup
2 tablespoons (soup) powder chocolat
1 cup of mil
1 cup of wate
Beat the egg whites until they are stiff, add eg
yolks one by one, the sugar, and continue beating
Then milk very little by little, turns off and sift flou
and chocolate over the dough and stir gently
Finally, put the yeast and mix, the dough must b
taken well and look soft as foam, so put the mil
gradually so you don’t miss the poin
Place in a pan (approximately 26 x33 cm or 30 c
in diameter) oiled and flour (if you prefer to greas
the pan and sprinkle chocolate powder, replacin
the flour, so the cake is darker).
Bake in a medium oven, until a toothpick, will
come out clean, approximately 15 minutes,
depending on the oven.
Carry medium / low fire in a pan: condensed milk,
chocolate powder, and margarine until it comes
out of the pan (brigadeiro point).
Wait for it to cool and add the cream gradually and
stir until it’s very creamy and easy to mix so much Propagation
Mix everything and cook high until it’s halfway
the century, Cut the cake into 2 parts soak with
syrup and fill and cover with brigadeiro filling.
Sprinkle with grated coconut or nuts or granulated
chocolate or shave and serve.