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Yum Pinch - Carrot Cake With Brigadeiro Topping

Carrot Cake With Brigadeiro Topping

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1 2/3 cups sweetened condensed milk
1 1/3 cup cream (20­ to 25 percent fat content)
1 cup chocolate powder
1 tablespoon butter, melted
2 eggs
1 yolk
4 tablespoons sugar
Granulated chocolate, for garnish

Preheat oven to 350 degrees.
Pulse condensed milk, cream, chocolate powder, butter, eggs, and sugar in the blender.
Pour mixture in a greased Bundt cake pan.
Bake in oven in a bain-marie for 1 hour or until firm. ­
Remove from oven, and let cool. Refrigerate for 3 hours. ­
Unmold cake from pan, and garnish with granulated chocolate.
Serve and enjoy!

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