Ingredients
1 can (400g) condensed milk1 small container (200ml) of heavy cream200g unsalted butter, room temperature200g powdered milk (Ninho brand, if available)1/2 packet of cream (about 100ml)1 milk chocolate bar1 tablespoon margarine8 tablespoons cocoa powder
Thank you for reading this post, don't forget to subscribe!Preparation
Nest Milk Cream:In a blender, beat together the butter and condensed milk until creamy.Gradually add the powdered milk (preferably Ninho brand) and continue blending until smooth.Add the cream and mix gently until the mixture is thoroughly combined.Refrigerate the cream mixture until ready to assemble the cake.2. Chocolate Cover:In a saucepan, combine the condensed milk, margarine, and cocoa powder over medium heat.Stir continuously until the mixture thickens and starts to pull away from the sides of the pan (forming a brigadeiro consistency).Remove from heat and stir in the chocolate bar until completely melted.Add the cream and mix until smooth and thick. Set aside to cool slightly.3. Assembling the Cake:Place one layer of cake onto a serving tray or plate.Spread a generous amount of the Nest Milk Cream over the cake layer, covering it completely.Carefully pour the warm chocolate cover over the cream-covered cake, allowing it to flow down the sides like a volcano.For an extra touch of indulgence, adorn the cake with Belgian chocolate shavings.Refrigerate the cake for at least an hour before serving to allow the flavors to meld together.
Indulge in the rich, creamy goodness of this Chocolate Cake with Volcano Nest, a delightful treat sure to satisfy any sweet tooth craving.
