Brazilians have a love affair with sweetened condensed milk, and use it famously and frequently in their desserts and many drinks. Brigadeiro is a notorious Brazilian sweet, made simply from cooking sweetened condensed milk, cocoa powder and a pad of butter until thick and pasty. Balls are formed from this fudgy paste and rolled in chocolate sprinkles. This is brigadeiro with a twist: it is stuffed with a Brazilian carrot sponge cake cube, as per the sorted way. The carrot sponge cake is pretty phenomenal in itself as it is made in a blender.
For the cake:
1 cup sunflower oil
1 tsp vanilla extract
1 cup caster sugar
1 cup flour
1 tsp baking powder
For the Brigadeiro:
4 Tbsp cocoa powder
1 Tbsp butter
1 can (398g) sweetened condensed milk
1/3 cup chocolate vermicelli
Peel and grate the carrots, then blitz them up to a purée with the oil, eggs, and vanilla.
Whisk the carrot mixture into the sugar, flour, and baking powder.
Pour the cake mixture into a lined baking tin and bake in an oven at 350F for 30-40 minutes until it’s risen, bounces back when touched and a knife comes out clean when inserted.
Beat the cocoa, butter and condensed milk in a bowl until smooth.
Cook in the microwave for 8-10 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 until ready to serve.