Chocolate Brigadeiro cake
6 to 8
Easy
40 minutes
20 minutes
If you're looking for the ultimate decadent dessert, Fehmz's Chocolate Brigadeiro cake is the answer. It's soaked in Brigadeiro sauce and topped with whipped cream and Chuckles. What more could you ask for?
Ingredients
Method
- ½ cup boiling water
- 35 g cocoa
- 4 free-range eggs
- 220 g caster sugar
- 1 shot espresso (or 1 t instant coffee dissolved in 2 T boiling water)
- 125 g cake flour
- 1 T baking powder
- 1 t vanilla extract
- ½ cup oil
- 2 1/2 cups whipping cream For the Brigadeiro sauce
- 1 x 385 g can condensed milk
- 100 g butter
- 3 T cocoa powder
- 50 g Woolworths milk chocolate drops
- ¾ cup cream
Method
Ingredients
1. Preheat the oven to 180°C. Grease a 25–27 cm round fluted baking dish.
2. Mix the boiling water and cocoa and set aside.
3. Beat the eggs with the sugar and coffee until light and fluffy.
4 Sift the flour and baking powder into a bowl. Alternately add the flour and oil to the eggs, mixing gently between each addition. Add the hot cocoa mixture and mix gently.
5. Pour the batter into the cake tin and bake for 15–17 minutes.
6. Meanwhile, make the sauce. Place all the ingredients into a saucepan over a low heat until the chocolate has melted and the mixture comes together.
7. When the cake comes out of the oven, allow to cool for 4 minutes, then poke holes into it using a fork or wooden skewer. Pour over half the Brigadeiro sauce. Chill to cool completely.
8. Beat the cream until soft peaks form. When the cake has cooled, top with the remaining Brigadeiro sauce and dollops of whipped cream. Decorate as desired.
Videographer: Fred Wollner
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