🇧🇷 Chef Léo Oliveira
@
Recipe for a cake with a sensational, moist batter, topped with a brigadeiro frosting and a crunchy surprise of caramelized corn flakes.
Recipe Video
Ingredients
- 300g de All-purpose flour
- 240g de Sugar
- 240ml de Milk (room temperature)
- 120ml de Oil
- 60g de 50% Cocoa Chocolate
- 3 de Eggs (room temperature)
- 12g de Baking powder
- 300ml de Milk
- 4tablespoons de Sugar
- 2tablespoons de 50% Cocoa Chocolate
- 60g de Chocolate (for syrup)
- 395g de Sweetened condensed milk (can)
- 50g de Cocoa powder
- 200g de Heavy cream
- 150g de Corn flakes (cereal)
- Sugar (for caramelizing corn flakes)
- 200g de Melted chocolate
- 150g de Nutella
Instructions
Sift the all-purpose flour and 50% cocoa powder together in a bowl.
Dica: Sifting helps make the batter lighter.
In another container, whisk together the eggs, oil, and sugar until lightly combined.
Dica: A quick whisk is all you need; do not use an electric mixer.
Fold the liquid mixture (eggs, oil, sugar) into the sifted dry ingredients, also adding the milk, and mix well.
Dica: The less you mix, the softer the cake will be.
Add the baking powder last and mix briefly until fully incorporated.
Prepare a rectangular pan (approximately 11x7 inches, or 9-inch round) by greasing it with non-stick spray.
Dica: The cake should not be too tall, about 2 inches high is ideal before baking.
Pour the batter into the prepared pan.
Bake the cake in a preheated oven at 350ºF (180ºC) for 35 to 40 minutes.
Dica: Preheat the oven for 10 to 15 minutes before putting the cake in.
While the cake bakes, prepare the syrup by heating 300ml of milk with 4 tablespoons of sugar in a container (you can use the microwave).
Dica: The milk should be very hot to dissolve the chocolate better.
Dissolve 2 tablespoons of 50% cocoa chocolate in the hot milk, and after mixing well, add 60g of chocolate (milk chocolate works fine) to melt.
For the brigadeiro filling, mix the can of sweetened condensed milk, the cocoa powder, and then add the heavy cream.
Dica: Mix the cocoa powder in before adding the heavy cream to avoid messiness.
Cook the brigadeiro mixture over medium-low heat, stirring constantly, until you have a cream that just begins to pull away from the bottom of the pan.
Dica: The ideal consistency is smooth, as it will firm up as it cools.
For the crunch, spread the 150g of corn flakes on a baking sheet, sprinkle with a little sugar, and bake at 325ºF (160ºC) for about 20 minutes to caramelize.
Dica: The sugar will help caramelize, making the crunch last longer.
While the cake cools slightly and after leveling the top (if necessary), generously soak the entire surface with the prepared syrup, taking advantage of the cake still being warm for better absorption.
Dica: Be generous with the syrup to moisten the cake well.
Spread half of the creamy brigadeiro over the moistened cake.
Prepare the final layer by mixing the melted chocolate with the Nutella (heat slightly if necessary). Coat the caramelized corn flakes in this chocolate mixture and spread them over the layer of brigadeiro.
Dica: It is important to thoroughly coat the corn flakes in the chocolate to ensure crunchiness in the cake.
Add the remaining brigadeiro over the chocolate and corn flakes topping, or use it as the final filling/top layer, depending on your preferred layering.
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