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Pour the hot brigadeiro mixture into a heat-proof bowl, cover with plastic wrap (plastic has to touch the top of the mixture, which helps to NOT create a “crust”), and let it cool at room temp for about 1-2 hours or until cool to the touch. Meanwhile, make the cake.
For the Brigadeiro Filling & Frosting: 1 2x 14oz cans of sweet condensed milk 2 1x 7.6oz can of table cream “drained” / sem soro (see draining instructions in post) 3 1 cup whole milk 4 2 tbsp cornstarch 5 1.5 cups chocolate powder, such as nescau or nesquick 6 1 tbsp margarine More …
This chocolate cake recipe is infused with chocolate condensed milk, covered in chocolate condensed milk frosting, coated in chocolate sprinkles, and topped with chocolate condensed milk truffles called brigadeiros. Brigadeiros are a Brazilian treat. It’s similar to chocolate truffles but made with cocoa powder, condensed milk, and a little butter.
3 cups all-purpose flour, sifted For a gluten-free cake, use GF all-purpose flour Prepare the Brigadeiro Filling and Frosting: Whisk the sweetened condensed milk, cocoa powder, and the corn starch in a medium bowl until combined.
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