Carrot Cake With Brigadeiro Topping

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INGREDIENTS:

  • 1 2/3 cups sweetened condensed milk
  • 1 1/3 cup cream (20­ to 25 percent fat content)
  • 1 cup chocolate powder
  • 1 tablespoon butter, melted
  • 2 eggs
  • 1 yolk
  • 4 tablespoons sugar
  • Granulated chocolate, for garnish


    • METHOD:

    Preheat oven to 350 degrees.

    Pulse condensed milk, cream, chocolate powder, butter, eggs, and sugar in the blender.

    Pour mixture in a greased Bundt cake pan.

    Bake in oven in a bain-marie for 1 hour or until firm.
    ­

    Remove from oven, and let cool.
    Refrigerate for 3 hours.
    ­

    Unmold cake from pan, and garnish with granulated chocolate.

    Serve and enjoy!

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    COMMENTS / REVIEWS

    1. S
      Sue

      I loved this. I don't have words to explain how delicious and amazing this dish is.

    2. J
      Justin Donie

      Hi there -- just wanted to say thanks for the recipe.

    3. L
      Lori

      Love it! Simple yet delicious. Thank you.

    4. d
      dessinateur

      Thank you so much for this recipe!

    5. S
      Stephany

      Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!

    6. W
      Willie

      Made this last night and I absolutely love it.

    7. L
      Linda

      What a wonderful inspiration!

    8. T
      Tami

      I love this! So easy to throw together.

    9. d
      dee man

      Fabulous.

    10. S
      Susan

      This looks like an easy recipe and healthy, too.

    11. D
      DD Can Cook

      I made this yesterday not 5 minutes after I saw the recipe.

    12. J
      Jamie

      Thank you for a delicious recipe

    13. D
      Diana

      Wow – I tried this recipe tonight & was impressed!

    14. R
      Roberta

      This looks delicious!

    15. P
      Phyllis

      Your site is the only one I use because I know everything will end up great!

    16. Y
      Yvonne

      Fabulous recipe

    17. A
      Anju

      Tasty and beautiful.

    18. j
      joanne

      I have lost track of all the times I have used this recipe. Always great!

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