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zero chocolate cake
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
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
- For the dough, in a blender, beat all the ingredients for the dough, except the baking powder.
- 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.
- 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
- 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
- Remove the brigadeiro from the pan, add the cream and mix well, I use a mixer to make it creamier
- Remove the dumplings from the oven when the toothpick comes out clean and finish with the brigadeiro
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