Spongy chocolate sponge cake
1 tablespoon baking powder
1 cup powdered chocolate
2 cups of wheat flour
1 cup (tea) of sugar
1 cup of milk (tea) 5
Filling and Coverage:
3 tablespoons cocoa powder
1 tablespoon margarine . shredded coconut or chocolate chips or chopped nuts or chocolate chips to taste
1 can of cream (or to the point)
2 cans of condensed milk
Syrup to dip the cake:
2 tablespoons of chocolate powder
1 cup of milk
1 cup of water –
Pasta: Beat the egg whites until stiff, add the yolks one by one, the sugar and continue beating. Then add the milk a little at a time, turn off and sift the flour and chocolate over the dough and stir gently.
Finally we add the yeast and mix, the dough should be light and fluffy like foam, so we add the milk little by little so as not to lose the point.
Place in a greased and floured mold (about 26×33 cm or 30cm in diameter) (if you prefer to grease the mold and sprinkle chocolate powder, replacing the flour, this way the cake will be darker).
Bake in a medium oven, until a toothpick inserted in the oven comes out clean, about 15 minutes, depending on the oven. .
Bring to a medium/low heat in a pan: the condensed milk, the powdered chocolate and the margarine until it comes off the pan (brigadeiro point), wait for it to cool down and add the cream little by little and continue stirring until it browns it is very creamy and easy to spread. .
Mix everything and cook over high heat until reduced by half. . Assembly: Cut the cake into 2 parts, soak with the syrup and fill and cover with the brigadeiro filling. Sprinkle with grated coconut or nuts or granulated chocolate or shavings and serve.