- Written by Cynthia Presser
It is so wonderful how much lately I have been coming across more and more people that have already tried (and loved) Brigadeiros! It really warms my heart to know that our traditional Brazilian desserts are conquering fans all over the globe :) Well, our sweets are really delicious and so many of them are pretty easy to make. It is the case of this Brazilian Chocolate Fudge Flan Cake – a decadent mousse-like dessert that was inspired in those little Brazilian fudge balls.
In Brazil, we call it Brigadeirão – pronounced with that very heavy intonation towards the end that only Portuguese speaking people can say… Despite the crazy name, this gluten-free flan cake is the perfect dessert for chocolate lovers. It’s simple to make, but it requires a little bit of planning ahead since it has to be chilled for at least 6 hours before it is unmolded. Take a look…
Chocolate Fudge Flan Cake (Brigadeirão)
- 1 ½ cups heavy cream
- 2 cans sweetened condensed milk (13 ounces each)
- 4 large eggs
- ¾ cup unsweetened cocoa powder
- Butter for spreading on Bundt pan (about 1 tablespoon)
- Sugar for sprinkling (about 1 tablespoon)
- Chocolate Sprinkles (about ¼ to ½ cup)
- Strawberries for garnishing (optional)
Preheat oven to 350 degrees F.
Add heavy cream, sweetened condensed milk, eggs, and cocoa powder to a large blender. Blend for about 1 minute, or until all ingredients are combined (pulse 2 or 3 times, if needed). Set aside.
Spread butter on up all the sides of a Bundt pan. Sprinkle sugar over butter.
Place Bundt pan on a large ovenproof dish filled up with 2 inches of warm water. Tip the batter into the pan and cover with aluminum foil. Transfer to oven. Bake in the water bath for 1 hour.
Remove from oven. Carefully remove the pan from water bath. Partially uncover the pan and allow to cool down to room temperature (it will take at least 2 hours). Transfer the pan to the refrigerator for at least 6 to 8 hours (I usually make the day before serving).
Just before serving, flip the flan cake onto a large serving platter. Add chocolate sprinkles to the top. Garnish with strawberries. Slice and serve with cream (optional).