Cake batter ingredients
2 eggs
½ cup oil (120 ml)
½ cup water (120 ml)
½ cup sugar (90g)
½ cup powdered chocolate (70g)
1 cup of wheat flour (140g)
½ tablespoon baking powder (6 g)
DirectionsPlace the eggs, oil, water and sugar in a blender and blend until smooth.
Then add the chocolate powder and the flour and beat a little more.
Finally add the baking powder and mix delicately.
Pour the mixture into a buttered and floured round tin (20 cm diameter) with a sheet of baking paper at the base.
Pour the batter and bake in a preheated oven at 180°C for about 25-30 minutes.
Yield: 450 g approximately.
Ingredients for the passion fruit filling
1 package of powdered unflavored gelatin (12 g)
5 tablespoons of water to dissolve the gelatine (75 ml)
1 cup (American type) passion fruit juice concentrate (200 ml)
½ can condensed milk (190 g)
1 box of cream (200 ml)
DirectionsHydrate the powdered gelatin in water and dissolve in a double boiler or in the microwave oven for about 15 seconds.
Place the passion fruit juice concentrate, the condensed milk and the heavy cream in a bolw. Mix well.
Add the dissolved gelatin and mix a little more.
Put the filling in the fridge and leave it until it is slightly consistent
Chocolate filling ingredients
1 package of powdered unflavored gelatin (12 g)
5 tablespoons of water to dissolve the gelatine (75 ml)
4 semi-sweet chocolate bars (400 g)
½ can condensed milk (190 g)
1 box heavy cream (200 ml)
DirectionsHydrate the powder gelatin in water and take it to dissolve in a bain marie or in the microwave oven for about 15 seconds and set aside.
Chop the dark chocolate bars and melt them every 30 seconds in a bain marie or in the microwave until completely melted.
Add the condensed milk and the heavy cream and mix well.
Add the dissolved gelatine and mix a little more
Take the filling to the refrigerator and leave it until it is slightly consistent.
Passion fruit syrup ingredients
1 cup of concentrated passion fruit juice (240 ml)
1 cup water (240 ml)
3 tablespoons of sugar (35 g)
DirectionsIn a pan, add the passion fruit juice concentrate, the water and the sugar. Mix it and take it to medium heat until the sugar dissolves.
Remove the pan from the heat and let it cool down.Assembling the cake
Cut the cake in half, remove the top so that it is very straight and set aside.
In the same mould that you baked the cake, place a sheet of acetate foil all around to make it easier to unmould the cake.
Place a slice of cake on the bottom of the mould, drizzle with the passion fruit syrup. Spread the passion fruit filling. Take it to the fridge for a few minutes just to firm up the filling.
Then spread the whole chocolate filling and smooth it well so that it is very straight.
Put another slice of cake and pour more syrup over it.
Take it to the fridge and leave it for about 8 hours or leave it overnight.
Remove from the refrigerator, unmold and cut into equal slices.
Cover each slice with the milk chocolate sponge brigadeiro and white chocolate sponge brigadeiro
Decorate with chocolate sprinkles, chocolate shavings, bonbons…
Serve or place in individual packages to sell.