🇧🇷 Dika da Naka
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Three different and delicious recipes for brigadeirão, including an Air Fryer baked version and a brigadeirão cake with a soft topping.
Recipe Video
Ingredients
- Chocolate
- Boxed heavy cream
- Sweetened condensed milk
- Unflavored gelatin powder
- Water
- Butter opcional
- Chocolate sprinkles opcional
- Eggs
- Unsalted butter or margarine
- Sweetened condensed milk
- Cocoa powder (50%)
- Sugar
- Boxed heavy cream
- 50% Chocolate
- Chocolate sprinkles/decorations opcional
- Brigadeiros (for decoration) opcional
- Sweetened condensed milk
- Cocoa powder (50%)
- Boxed heavy cream
- Margarine
- Eggs
- Water
- Oil
- Sugar
- All-purpose flour
- Cornstarch
- Cocoa powder
- Baking powder
- Drops of vinegar opcional
Instructions
For the first brigadeirão, melt the chocolate until completely smooth.
Add the heavy cream to the melted chocolate and mix well until incorporated.
Add the sweetened condensed milk to the mixture and continue stirring.
Hydrate the unflavored gelatin powder by dissolving it in water. Then, heat it in a double boiler or microwave for 15 seconds until fully dissolved.
Dica: Dissolving the gelatin can be done in the microwave for 15 seconds.
Gently fold the dissolved gelatin into the chocolate mixture.
Grease a 7-inch bundt pan with butter and briefly rinse it under running water to help unmolding.
Dica: Rinsing the pan under running water helps with unmolding.
Pour the first brigadeirão batter into the prepared pan and refrigerate until very firm.
Unmold the chilled brigadeirão and cover it with chocolate sprinkles to taste.
For the second brigadeirão, blend the following ingredients in a blender: eggs, melted butter (or margarine), sweetened condensed milk, cocoa powder (preferably 50%), sugar, and heavy cream. Blend until smooth.
Dica: Always use cocoa powder instead of chocolate drink mix.
Pour the mixture into a 8-inch bundt pan, previously greased with butter and sprinkled with sugar. Add chunks of 50% chocolate to the batter.
Dica: Using 50% chocolate gives the brigadeirão a deeper color.
Cover the pan with aluminum foil, ensuring the shiny side faces down, to speed up cooking.
Dica: The shiny side of the aluminum foil should face down.
Bake the second brigadeirão in the Air Fryer at 350°F (180°C) for approximately 30 minutes. The ideal doneness is reached when a toothpick inserted in the center comes out clean.
Dica: If a knife comes out clean when inserted in the center, the brigadeirão is ready.
Unmold the brigadeirão while still warm, running a spatula around the edges.
Dica: Unmold while it is slightly warm and finish with chocolate sprinkles or brigadeiros for decoration.
For the brigadeirão cake, prepare the topping/base: cook over low heat, stirring constantly, the sweetened condensed milk, 50% cocoa powder, and heavy cream until it reaches the soft brigadeiro stage. The stage is correct when the spoon leaves trails that take a moment to disappear.
Dica: Stir continuously for about 6 minutes after it starts to boil to achieve the right consistency for soft brigadeiro.
Thoroughly grease a 8-inch pan with margarine and spread the hot soft brigadeiro evenly on the bottom to form the cake base. Let this brigadeiro cool completely.
Dica: It is crucial that this brigadeiro base is cold before adding the cake batter.
Prepare the cake batter in the blender: blend the eggs, water, oil, and sugar until smooth. Transfer to a bowl.
In another bowl, mix the dry ingredients: all-purpose flour, cornstarch, and cocoa powder. Gradually incorporate the wet ingredients into the dry mixture, stirring well.
Dica: You can mix all ingredients in the blender if you prefer.
Finally, add and mix the baking powder into the cake batter.
Carefully pour the cake batter over the completely cooled brigadeiro base in the pan.
Bake the cake in a water bath (bain-marie), placing warm water (with a few drops of vinegar to prevent the pan from darkening) in the oven. The cooking time is about 50 minutes.
Dica: Adding a few drops of vinegar to the water bath prevents the pan from darkening.
Remove from the oven and let the cake cool slightly before unmolding. Decorate the surface with chocolate sprinkles.
Dica: Do not unmold when too hot or completely cold—only when slightly warm.
Did you enjoy this recipe?
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy1113 kcal56%
- Carbohydrates130 g43%
- Protein20 g26%
- Total Fat58 g105%
- Dietary Fiber3 g10%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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