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Chocolate cake with walnut brigadeiro
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Renata Moura
@cozinhadarutica- Ingredients
- Recipe
- Egg at room temperature5 unit(s)
- White Vinegar5 ml
- Powdered Erythritol100 g
- Sifted Almond Flour180 g
- Alkaline sieved cocoa20 g
- Nut flour150 g
- Xylitol120 g
- Xanthan Gum1 coffee spoon
- Pinch of salt1 unit(s)
- Can of whey cream2 unit(s)
- Butter30 g
- Cake preparation method Beat the eggs with the vinegar in the mixer until they double in volume.
- Add the erythritol to the cream, spoon by spoon, without stopping beating, until obtaining a fluffy and firm cream.
- Mix the almond flour with the cocoa in a pot and sprinkle over the cream, stirring with a silicone spatula until it becomes homogeneous (mix gently so as not to lose aeration)
- Divide the dough into two 20cm diameter pans with parchment paper just on the bottom beat without greasing the sides
- Bake both pans in a preheated oven at 180 degrees for 30 minutes.
- Brigadier preparation method Bring the walnut flour to a low heat to brown a little.
- Mix the xylitol with the xanthan gum in a jar and set aside.
- Pour the cream into the pan, add the other ingredients and, over medium heat, cook until it detaches from the bottom of the pan. Place the brigadeiro in a container to cool.
- On a plate for cakes put a dough and fill with the brigadeiro. Place the other dough on top and decorate as you wish. Ready!
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