Brigadier Cake

Brigadier Cake


Into the dough

2 cups (tea) of sugar

4 eggs

3 cups of wheat flour

6 tablespoons of chocolate powder

1/2 cup (tea) oil

1 cup (tea) of water

1 tablespoon (soup) of yeast

For the stuffing

4 cups of condensed milk (tea)

1 tablespoon of butter (soup)

4 tablespoons of cocoa powder

2 cups of cream-free milk tea

2 Cups of Chocolate Granulated Tea

Into the broth

1 cup (tea) of water

1 cup (tea) of sugar

cinnamon in a stick

2 India Nails

Preparation Mode

In a batter, beat the eggs with sugar until you get a nice, clear cream. Add, beating, water, oil, chocolate, wheat flour little by little and finally the yeast, until it becomes homogeneous. Pour in a greased and flourished removable rim form and lightly bake in a preheated oven (150°C) for about 30 minutes.

Meanwhile, in a pan, mix the condensed milk, milk cream, cocoa and butter and let it simmer, for about 20 minutes on medium heat. Pre-order.

In another pan, mix the water, sugar, cinnamon, clove and leave on medium heat until it boils. Remove the cinnamon stick and clove. Pre-order.



1 can of condensed milk

3 tablespoon of fine quality chocolate powder

1 tablespoon of butter (soup)

1 pinch of salt

1 Gem Swamped

100g half-bitter chocolate chopped (can be chocolate or split)


Mix all ingredients in a thick bottom pan.

Move until you give brigadier points. It doesn’t have to be that soft spot in the cup, but it also doesn’t need to be that hard spot that gets “pull pull”. It’s a soft brigadier point.

Place on a plate and after completely cool, place it in a pitanga beak confectionery sleeve and use as you wish.

Texas Roadhouse’s Rolls

Ninho Milk Palette on a Platter