Creamy chocolate cake, coconut filling and brigadeiro frosting๐๐๐
INGREDIENTS:
PASTA
4 eggs
4 tablespoons of butter
1 and ½ cup (tea) of sugar
2 cups wheat flour (tea)
1 cup milk (warm)
1 cup cocoa powder (powdered)
1 tablespoon(s) baking powder
FILLING:
1 can of condensed milk
1 glass of coconut milk
1 glass of milk (use the coconut milk glass as a measure)
1 finely grated fresh coconut
ROOF:
1 can of condensed milk
1 glass of milk
6 spoons of cocoa powder
sprinkles to decorate
DOUGH PREPARATION METHOD:
Beat the whites in snow and book.
Beat the yolks, butter and sugar well until you form a cute cream. Gradually add the wheat flour, mixed with the chocolate, always alternating with the warm milk, so that the dough does not become heavy. Then mix in the baking powder. Finally, gently incorporate the reserved egg whites.
Pour the dough into a greased and floured baking pan and bake for approximately 35 minutes.
FILLING:
Take all the ingredients in a large pan to the fire, stirring constantly until the filling obtains consistency and creaminess, the time is approximately 10 to 15 minutes, but only remove from the heat when the milk in the recipe thickens.
ROOF:
Take the condensed milk, milk and chocolate to the fire, always stirring until you reach the point of soft brigadier.