Ingredients:
Massa
½ stick of butter (100 g) + 1 tablespoon for greasing
1¼ cup (tea) of culinary sweetener (40 g)
2 whole eggs (whites and yolks separated)
1 cup (tea) wheat flour (130 g)
¼ cup (tea) of Cocoa Powder 100% Melken (25 g)
½ tablespoon chemical yeast (8 g)
½ tsp baking soda (3g)
¾ cup (tea) whole milk (185 ml)
Filling
3 cups (tea) of water (750 ml)
3 cups (tea) of powdered milk (300 g)
½ cup (tea) of culinary sweetener (15 g)
¾ cup 100% Melken Cocoa Powder (70 g)
3 tablespoons butter (45 g)
Decoration
1/3 cup cocoa nibs (40 g)
Material
3 rim molds 15 cm
Parchment paper
acetate sheets
Preparation mode:
Massa
Preheat the oven to 180°C. Grease 3 15 cm round molds and line the base of each one with a disc of parchment paper.
In a mixer, use the paddle to mix the butter at room temperature with the culinary sweetener until obtaining a homogeneous mass. Separate the eggs and reserve the whites. Add the yolks one at a time, waiting for the first one to be fully incorporated before adding the second. Beat until you get a cute cream.
In a separate bowl, sift flour, cocoa, baking powder and baking soda. Place the dry ingredients and milk in the mixer in alternating parts until incorporated. Book in another container.
Clean the mixer and use the whisk to beat the egg whites until they have stiff peaks. Add to the dough in three parts so as not to lose aeration. Distribute everything in the three molds – 200 g in each – and bake.
Filling
In the blender, beat all the ingredients at room temperature until you have a homogeneous mixture. Transfer to a pan over low heat and cook until it has a creamy texture, like a brigadeiro.
Transfer to a refractory and cover with plastic film in contact so as not to form a skin.
Assembly
Set aside ¾ cup of the stuffing (150 g) for rolling. Beat the rest with a mixer until you get a smooth and creamy cream and divide it into four equal parts.
Line the inside of the mold with acetate and position the first disk of dough. Cover with the first part of the filling. Place the second disk and a second part of stuffing. Finish with the third disc and refrigerate for 2 hours.
Roll up 8 brigadeiro balls and roll them in the cocoa nibs.
Remove the acetate from the frozen cake and cover the side with the third part of the filling. Use cocoa nibs to decorate the contour, pressing with your hands. With the fourth and last part of the filling, pour over the cake and finish with the brigadeiros.
Variation
Decorate with grated coconut, crushed oilseeds or cocoa powder.
Tip
Allow the cream of the filling to form lumps, homogenize with a mixer or wire whisk.
Ingredients:
Massa
½ stick of butter (100 g) + 1 tablespoon for greasing
1¼ cup (tea) of culinary sweetener (40 g)
2 whole eggs (whites and yolks separated)
1 cup (tea) wheat flour (130 g)
¼ cup (tea) of Cocoa Powder 100% Melken (25 g)
½ tablespoon chemical yeast (8 g)
½ tsp baking soda (3g)
¾ cup (tea) whole milk (185 ml)
Filling
3 cups (tea) of water (750 ml)
3 cups (tea) of powdered milk (300 g)
½ cup (tea) of culinary sweetener (15 g)
¾ cup 100% Melken Cocoa Powder (70 g)
3 tablespoons butter (45 g)
Decoration
1/3 cup cocoa nibs (40 g)
Material
3 rim molds 15 cm
Parchment paper
acetate sheets
Preparation mode:
Massa
Preheat the oven to 180°C. Grease 3 15 cm round molds and line the base of each one with a disc of parchment paper.
In a mixer, use the paddle to mix the butter at room temperature with the culinary sweetener until obtaining a homogeneous mass. Separate the eggs and reserve the whites. Add the yolks one at a time, waiting for the first one to be fully incorporated before adding the second. Beat until you get a cute cream.
In a separate bowl, sift flour, cocoa, baking powder and baking soda. Place the dry ingredients and milk in the mixer in alternating parts until incorporated. Book in another container.
Clean the mixer and use the whisk to beat the egg whites until they have stiff peaks. Add to the dough in three parts so as not to lose aeration. Distribute everything in the three molds – 200 g in each – and bake.
Filling
In the blender, beat all the ingredients at room temperature until you have a homogeneous mixture. Transfer to a pan over low heat and cook until it has a creamy texture, like a brigadeiro.
Transfer to a refractory and cover with plastic film in contact so as not to form a skin.
Assembly
Set aside ¾ cup of the stuffing (150 g) for rolling. Beat the rest with a mixer until you get a smooth and creamy cream and divide it into four equal parts.
Line the inside of the mold with acetate and position the first disk of dough. Cover with the first part of the filling. Place the second disk and a second part of stuffing. Finish with the third disc and refrigerate for 2 hours.
Roll up 8 brigadeiro balls and roll them in the cocoa nibs.
Remove the acetate from the frozen cake and cover the side with the third part of the filling. Use cocoa nibs to decorate the contour, pressing with your hands. With the fourth and last part of the filling, pour over the cake and finish with the brigadeiros.
Variation
Decorate with grated coconut, crushed oilseeds or cocoa powder.
Tip
Allow the cream of the filling to form lumps, homogenize with a mixer or wire whisk.
