Description
Biscuit "Nega maluca" recipe Brazilian cuisine is very chocolate cakes. Sponge cake turns out dry, soft and very fragrant. And powdered sugar TM NAA and almonds complement the taste of the biscuit.
Ingredients
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Chicken egg
3 piece
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Powdered sugar
1 cup
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Flour
2 cup
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Cocoa powder
0.75 cup
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Vegetable oil
100 ml
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Water
1 cup
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Salt
0.25 tsp
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Leavening agent
10 g
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Milk
3 Tbsp
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Cocoa powder
0.25 cup
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Butter
1 Tbsp
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Sugar
0.5 cup
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Powdered sugar
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Almonds
Cooking
Eggs, beat with powdered sugar. Add salt.
Pour the vegetable oil and whisk.
Add cocoa and stir.
Add the baking powder and stir.
Pour hot water, stir.
Add portions sifted flour and stir.
The dough pour in the form greased with oil. You can cover the form with paper.
Bake the cake at 200 degrees, about 45 minutes. Cool.
For glaze mix cocoa, butter, sugar and milk. You can add powdered sugar instead of sugar.
Boil glaze until smooth. Pour hot icing on cake. Allow to solidify in the refrigerator.
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