Crazy Black Cake with Brigadier Filling
1 cup (tea) of oil
1 cup (tea) boiling water
2 cups (tea) of sugar
2 cups (tea) wheat flour
1 Cup of Chocolate Powder
In a bowl mix well the sugar, flour, chocolate and oil.
Then add hot water, eggs, baking soda and stir well.
Grease a form with butter and wheat flour, place batter and take to medium oven for 40 minutes, or until cake is baked.
Nutella brigadier stuffing AND Topping:
250 ml of milk
300 g of Nutella
2 cans of condensed milk
1 tablespoon of unsalted butter
3 tablespoons of corn starch
1 1/2 cups of tea powder chocolate
MODE OF PREPARATION:
In a large, tall pan, mix dissolved cornstarch in milk, condensed milk, butter and chocolate powder.
Reduce to medium heat, stirring non-stop until unraveled from bottom of the pot (brigadeiro point).
When ungrinded from the bottom of the pan, turn off the fire and mix the Nutella.
Transfer the filling to a bowl, cover with film paper and wait to cool.
Once cools, refrigerate for about 1 hour.
Fill and/or topping with candy bag and beak of your choice.
Tip: Before you unscrew the pot, the brigadier will boil and rise a little, so you need to use a large, tall pan.