These three desserts are originated from Brazil, so you know they are going to have some real flavor. You get a choice from Brigacake, Sweet Rice Pudding, and Baked Coconut Cake.
My personal favorite is the Coconut Cake. I am not sure it is because how delicious it really is, or how simple it is to make. However, either one you make you will absolutely love.
4 tbsp cocoa powder
1 tsp vanilla extract
220 ml sunflower oil
220 g caster sugar
50 g chocolate sugar strands
398 g condensed milk
150 g self-raising flour
1 tbsp butter
Peel and grate the carrots, then blitz them up to a purée with the oil and eggs.
Whisk the carrot mixture into the sugar and flour.
Pour the cake mixture into a lined baking tin and bake in an oven at 180 degrees C for 30-40 minutes until it’s risen, bounces back when touched and a knife comes out clean when inserted.
MAKE THE BRIGADEIRO
Beat the cocoa, butter and condensed milk in a bowl until smooth.
Cook in the microwave for 4-6 mins (800 watts), stirring halfway through, until the mixture is very hot and when poked it leaves a mark.
Once the brigadeiro mixture has cooled and the cake has cooled, cut the cake into small squares. With oiled hands press some of the chocolate mixture as thin as possible and wrap it around a square of cake.
Roll the ball between your hands so that it’s smooth all over and roll in chocolate sugar strands. `repeat for plenty more balls and store in the fridge.