Brazilian Chocolate Coconut Pudding Cake
Ingredients
Pudding
- 2 eggs
- 1 (395 g) can sweetened condensed milk
- 3/4 cup coconut milk
Cake
- 2 eggs
- 1/2 cup unsalted butter, at room temperature (100 g)
- 1/2 cup sugar (100 g)
- 3/4 cup sifted all-purpose flour (100 g)
- 1/2 cup sifted cocoa powder (50 g)
- 1/4 cup milk (60 ml)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Sauce
- 3/4 cup coconut milk (200 ml)
- 1 cup chopped semi-sweet chocolate (150 g)
Preparation
Pudding layer
Beat 2 eggs, sweetened condensed milk, and coconut milk with a wire whisk until smooth
Pour into a greased 22 cm diameter by 7 cm deep pudding mold and freeze for 2 hours
Cake layer
In a mixer, beat butter and sugar on high speed until light and fluffy
Reduce speed, add eggs, flour, cocoa powder, milk, baking soda, and baking powder; beat until smooth
Assembly and baking
Remove the mold from the freezer and pour the cake batter over the pudding
Bake in a water bath in a preheated oven at 180Β°C (356Β°F) for 1 hour 10 minutes
Remove from oven, let cool, unmold, chill in the refrigerator, and serve cold with the sauce
Sauce
In a saucepan, combine coconut milk and chopped chocolate; heat over low heat, stirring constantly until chocolate melts
Serve immediately
