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Chocolate cake with walnut brigadeiro

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Chocolate cake with walnut brigadeiro

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

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
  1. Cake preparation method Beat the eggs with the vinegar in the mixer until they double in volume.
  2. Add the erythritol to the cream, spoon by spoon, without stopping beating, until obtaining a fluffy and firm cream.
  3. 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)
  4. Divide the dough into two 20cm diameter pans with parchment paper just on the bottom beat without greasing the sides
  5. Bake both pans in a preheated oven at 180 degrees for 30 minutes.
  6. Brigadier preparation method Bring the walnut flour to a low heat to brown a little.
  7. Mix the xylitol with the xanthan gum in a jar and set aside.
  8. 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.
  9. 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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