A brigadeiro is a popular chocolate truffle treat in Brazil. Made with condensed milk, cocoa powder and chocolate, brigadeiros are usually rolled into balls and coated in chocolate sprinkles. Here, chef Leticia Moreinos Schwartz turns the dessert into a warm chocolate cake with an irresistible molten center. Serve it with vanilla, coconut, pistachio or ginger ice cream.
- 14 ounces canned sweetened condensed milk
- 1 teaspoon unsweetened cocoa powder
- 2 ounces (60g) 70% dark chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, plus more for the molds
- 2 whole eggs
- 2 egg yolks
- 1/8 teaspoon salt
- 1 tablespoon (12g) sugar
- 1 teaspoon vanilla extract
- 1/4 cup (40g) all-purpose flour, sifted, plus more for the molds
- Ice cream, for serving
1. Preheat the oven to 350˚F.
2. Make the brigadeiro mixture: In a heavy saucepan, place the condensed milk, cocoa powder and chocolate, and bring to a boil over medium heat, whisking constantly. When the mixture begins to bubble and the chocolate melts, reduce the heat to low and continue whisking for another 3 to 5 minutes until the mixture has thickened like fudge. You should be able to tilt the pan and the whole batter will slide, leaving the sticky residue on the bottom of the pan. Slide the batter into a large bowl without scraping it. Set aside.
3. Make the cake batter: In a medium saucepan, melt the butter over low heat. Pour into the large bowl with the brigadeiro mixture and whisk vigorously until smooth. At first the mixture will totally curdle and break. You will think this recipe cannot possibly work, but keep whisking constantly, until the mixture comes together again emulsified.
4. In a separate bowl, beat together the whole eggs, egg yolks, salt, sugar and vanilla. Add into the brigadeiro mixture and whisk until homogeneous.
5. Add the flour and mix just until blended, using a spatula.
6. Prepare six individual ramekins or foil cups with butter and flour. Tap out the excess flour.
7. Pour the batter into the ramekins or foil cups filling them almost to the top (leave about ¼ inch). You can prepare the recipe up to this point and refrigerate for 5 days.
8. Bake in the oven for 7 to 9 minutes, or until the edges are firm but the center is still soft. Invert onto a dessert plate. Serve with ice cream (pistachio, ginger, coconut or vanilla are all flavors that work well with this dessert).