Brazilian Microwave Prestigio Chocolate Cake
Ingredients
Cake base
- 2 eggs
- 4 tablespoons oat flour, heaping
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 2 tablespoons coconut oil or melted butter, heaping
- 3 tablespoons xylitol or demerara sugar
- 1 tablespoon baking powder
Beijinho filling
- 1 batch fake condensed milk
- 1 tablespoon butter
- 50 grams unsweetened dry shredded coconut
Ganache
- 100 grams chocolate, chopped
- 50 grams heavy cream
Preparation
Cake base
Mix all cake base ingredients except baking powder
Add baking powder and mix well
Pour mixture into a greased round microwave-safe dish
Microwave for 2 and a half minutes
Remove from microwave, unmold, and let cool
Cut cooled cake into 4 layers and set aside
Beijinho filling
Combine fake condensed milk, butter, and shredded coconut in a saucepan
Cook over low heat, stirring constantly, until mixture pulls away from the bottom of the pan
Let cool
Ganache
Melt chocolate in the microwave in 30-second intervals, stirring between intervals
Stir in heavy cream until smooth
Assembly
Place one cake layer on a plate and spread a generous layer of beijinho filling
Top with a second cake layer
Spread about two tablespoons of ganache over the second cake layer
Top with a third cake layer
Spread beijinho filling over the third cake layer
Top with the fourth cake layer
Spread ganache over the entire cake
Refrigerate until set
Serve
Tips
Fake condensed milk can be made by simmering 1 cup milk and 1/2 cup sugar until reduced by half and thickened, stirring frequently
