Crazy Black Cake with Brigadier Filling


Crazy Black Cake with Brigadier Filling


1 cup (tea) of oil

1 cup (tea) boiling water

1 Tbsp baking soda (soup)

2 cups (tea) of sugar

2 cups (tea) wheat flour

1 Cup of Chocolate Powder

4 eggs

Preparation Mode:

In a bowl mix well the sugar, flour, chocolate and oil.

Then add hot water, eggs, baking soda and stir well.

Grease a form with butter and wheat flour, place batter and take to medium oven for 40 minutes, or until cake is baked.

Nutella brigadier stuffing AND Topping:


250 ml of milk

300 g of Nutella

2 cans of condensed milk

1 tablespoon of unsalted butter

3 tablespoons of corn starch

1 1/2 cups of tea powder chocolate


In a large, tall pan, mix dissolved cornstarch in milk, condensed milk, butter and chocolate powder.

Reduce to medium heat, stirring non-stop until unraveled from bottom of the pot (brigadeiro point).

When ungrinded from the bottom of the pan, turn off the fire and mix the Nutella.

Transfer the filling to a bowl, cover with film paper and wait to cool.

Once cools, refrigerate for about 1 hour.

Fill and/or topping with candy bag and beak of your choice.

Tip: Before you unscrew the pot, the brigadier will boil and rise a little, so you need to use a large, tall pan.

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