Carrot Cake with Truffled Brigadeiro

INGREDIENTS:

• 200g chopped carrot
• 3 eggs
• 180g sugar
• 120ml of oil
• 180g wheat flour
• 1 Tbsp of baking powder

Filling

• 1 can of condensed milk
• 4 tablespoons cocoa powder
• 400g fresh cream
• 280g chopped milk chocolate

PREPARATION:

Preheat the oven to 200ºC.

In a saucepan, add the condensed milk, cocoa powder and fresh cream, mix everything until smooth. Bring to a boil, stirring constantly until it boils. Reduce the heat and let it sit for 8 minutes until it thickens and remove. Add the chopped milk chocolate, mix everything until the chocolate melts. Divide the chocolate into two bowls. Cover and let cool at room temperature.

Blend the carrots, sugar, oil, baking powder, wheat flour and eggs in a blender.

Pour everything into a 22 x 10 cm pan lined with parchment paper. Place in a preheated oven at 200ºC for approximately 45 minutes.

Let it cool and cut the cake into two parts. Assemble the cake inside the mold used to bake the dough, line it with a plastic bag, place a slice of dough at the bottom, spread the cake with chocolate, place the other part of the cake, cover and refrigerate for 1 hour. After an hour, cover the cake with the rest of the chocolate and serve.