Postre
Brazilian Carrot Cake with Chocolate Brigadeiro Sauce
1 h 20 minPara 10Nutri-Score D€€
D
1 h 20 min
1 h 20 minBrazilian Carrot Cake with Chocolate Brigadeiro Sauce
receta de
Cafe Couffee ☕️
@cafecouffee
3 recetas
7 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
carrots (peeled and chopped)Frutas y verduras350 g
eggs (room temperature)Lácteos3 piezas
caster sugarDespensa370 g
sunflower or vegetable oilDespensa300 ml
plain flour (sifted)Cereales290 g- baking powderDespensa5 g
salt (pinch)Especias2 g
sweetened condensed milkLácteos397 g
dark chocolateDespensa100 g- double creamLácteos270 ml
por ración
Nutrición
430kcal
- Carbohidratos
- 57 g
- Proteínas
- 6 g
- Grasas
- 20 g
lo que usará
Utensilios
Batidora de vaso
Bol
Tamiz
Bandeja de horno
Cazo
Horno
paso a paso
Preparación
- Paso 1
Blend the carrots and eggs
- Peel and chop the carrots.
- Add the carrots and eggs to a blender and blend until smooth.
- Paso 2
Add sugar and oil
- Add the sugar and oil to the blender (work in two batches if the blender is small).
- Blend until nice and smooth.
- Paso 3
Make the batter
- Pour the liquid batter into a bowl.
- Sift in the plain flour, then add the baking powder and a pinch of salt.
- Mix everything until well incorporated.
- Paso 4
Bake the cake
- Pour the batter into a baking tray.
- Bake in a preheated oven at 180 °C.
- Let the cake cool down once out of the oven.
- Paso 5
Make the brigadeiro sauce
- Heat the condensed milk and dark chocolate together until the chocolate has melted.
- Pour in the double cream and keep stirring until the sauce thickens.
- Set aside to cool down.
- Paso 6
Cover the cake
- Pour the sauce all over the cooled cake and let it drip.
- Serve straight away or let the chocolate sauce set.
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