Brigadeiro {Bundt} cake!

I’m not a big fan of condensed milk, as you may have already noticed. I know people who leave a box with the tip cut off in the fridge and, every now and then [or every now and then], they go there and drink condensed milk from the spout. When I lived in a republic, a friend always got angry when I used condensed milk and filled the can with water, instead of leaving it for her to scrape. I am unable. It’s too sickening, it burns your mouth, it’s so sweet!

Brigadeiro is another story. Even though it’s basically made from condensed milk, I can’t do without a good brigadeiro. In fact, there are days when only the childish sweetness of a brigadeiro saves. And I like traditional brigadeiro, made with chocolate powder, not cocoa. Cocoa makes the brigadeiro very adult, taking away its fun. Chocolate milk doesn’t work either – too sweet. I like brigadeiros made with chocolate bars too, but let’s face it, although delicious, that’s not the brigadeiro we ate as kids. The flavor is just as good, but it’s different. It’s different, there’s no affective memory.

It was when I saw stuffed Bundt Cake recipes that I remembered our good old brigadeiro. There’s a Bundt stuffed with everything you can imagine [cheesecake, peanut butter, jam, etc.], but not with brigadeiro. So I decided that my next hole-in-the-middle cake would be chocolate [a very moist and dark cocoa cake], filled with spoonfuls of traditional brigadeiro [as if it were a really good and true version of those panettone/cake hybrids filled with pseudo -brigadeiro that exist out there] and covered with soft brigadeiro and, of course, sprinkles. And that’s what I did, at the first opportunity.

It’s obvious that everyone loved it, right? I hope you like it too.