Dough Ingredients:
4 eggs
1/2 cup (tea) of oil
1 cup of milk (tea)
1 cup (tea) of sugar
1/2 cup cocoa powder (powdered)
2 cups wheat flour (tea)
1 tablespoon baking powder
Method of preparation:
In the blender beat for 1 minute: the eggs, milk, sugar, oil and chocolate powder. I used 50% cocoa.
Pour the mixture from the blender into a container and add the sifted wheat flour and mix gently until incorporated.
Lastly, add the baking powder and mix gently.
In a greased medium shape and sprinkled with chocolate powder pour the dough.
Take to preheated oven at 180° for 40 minutes.
Soft kiss filling:
2 cans of condensed milk;
1/2 box of cream
100g desiccated coconut (I used flakes)
1 tablespoon of margarine
Method of preparation:
In a pan put: the margarine, the condensed milk, the grated coconut and stir until it starts to come apart from the bottom of the pan.
Done that, add half the milk cream box, mix well and it’s ready.
Creamy Brigadeiro Coverage:
1 box/can of condensed milk
1 tablespoon of margarine
3 tablespoons of cocoa powder I used 50% cocoa
Method of preparation:
In the pan put the condensed milk, margarine and chocolate powder.
Always stir until you disgrace from the bottom of the pan. Turn off the fire and add the cream of milk, mix well and it’s ready.
Cake assembly:
With the cake completely cold, cut it in half, wet with half of the syrup and pour all the soft kiss.
Done that, put the other part of the dough, pour the brigadier.
Place in the fridge for at least 4 hours or overnight.
