Description
Brigadeiro. Delicate, refined, with a pleasant chocolate flavor... Impregnated with cream, the cake just melts in your mouth... Simplicity and ease of preparation plus terrific taste - in one piece be limited to impossible. A distinctive feature of this cake is cream, but those who decide to bake a cake in that version - I recommend the biscuit, so it's light and just perfect for cakes!
Ingredients
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Flour
300 g
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Chicken egg
5 piece
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Water
200 ml
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Vegetable oil
100 ml
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Sugar
170 g
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Cocoa powder
4 Tbsp
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Leavening agent
1 pack
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Condensed milk
1 can
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Cream
500 ml
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Butter
2 Tbsp
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Cocoa powder
4 Tbsp
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Dark chocolate
150 g
Cooking
First, boil the cream. To do this in a saucepan mix the ingredients for the cream, put on the stove, stirring, bring to boil and boil for 10-15 minutes, stirring constantly. If cocoa powder does not immediately dissolve, but went lumpy - don't worry, the lumps will disperse while boiling.
Cream on density should be as liquid sour cream, but finally it will thicken after cooling. So, the cream is ready. Cool it and put into the refrigerator.
Now for the biscuit. In a bowl mix the water and cocoa powder, put in the microwave (or mix in a saucepan and put on fire), bring to boil, stir.
Separate yolks from whites, beat the yolks with the sugar into white,
Still whisking, pour in vegetable oil
And hot cocoa mixture with water (while You beat the egg yolks with sugar and sunflower oil, it has cooled slightly, but is still hot).
Pour the flour mixed with baking powder, stir with a spoon.
Now whisk in a solid foam proteins and
In several stages, gently with a spoon to mix with the test.
Put the dough in covered with baking paper split shape.
Bake in a preheated 170-180*With the oven for an hour-hour fifteen.
Cake to get, cool, cut into 3 layers. That's so porous it is.
Cakes, top and sides of cake
Oil cream.
Sprinkle with grated dark chocolate, allow to soak for about 9 hours - and Bon appetit!
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