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zero chocolate cake

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zero chocolate cake

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

30 min(s)

Porções

7 servings

Jessica Dalet

@meuladochef.
  • Ingredients
  • Recipe
  • 100% Cocoa Powder (for batter)1/2 cup
  • Butter ghee or coconut oil (for the dough)170 g
  • Warm Water (for dough)3/4 cup
  • Shredded Coconut (for the dough)100 g
  • Xylytol (for dough)1/2 cup
  • Eggs (for the dough)5 unit(s)
  • Vanilla essence (for the dough)2 tablespoon
  • Lactose-free skimmed milk powder (for the brigadeiro)1 cup
  • Hot water (for the brigadeiro)1/4 cup
  • Xilytol (for Brigadier)2 tablespoon
  • Cocoa powder 100% (for the brigadier)1 tablespoon
  • Lactose-free cream (for the brigadeiro)1/2 cup
  • 70% chocolate bar (for the brigadeiro)1 tablespoon
  • Baking Powder1 tablespoon
  1. For the dough, in a blender, beat all the ingredients for the dough, except the baking powder.
  2. After beating the ingredients, add the yeast and mix with a spoon, place in small molds or a large mold if you prefer and bake in a preheated oven at 180g for 30 minutes.
  3. For the brigadeiro, in a blender, beat the powdered milk, 1/4 x of hot water and 2 spoons of Xylitol, beat for 3 min
  4. In a pan, melt the 70% chocolate, add the cocoa powder 1 tablespoon and add the fake condensed milk that hit the blender, cook over low heat until it thickens to a brigadeiro point
  5. Remove the brigadeiro from the pan, add the cream and mix well, I use a mixer to make it creamier
  6. Remove the dumplings from the oven when the toothpick comes out clean and finish with the brigadeiro

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