For creamy brigadier (brigadeiro):
2 can sweetened condensed milk
6 tablespoons GAROTO CHOCOLATE POWDER (27g)
2 tablespoons butter
¼ teacup whipping cream
1 package margarine (200g)
3 teacups sugar (480g)
6 eggs (yolk and white separated)
2 teacups milk
3 teacups wheat flour, sifted (360g)
1 tablespoon baking powder
1 teacup grated coconut
1 package Garoto Chocolate Jimmies (130g)
1. Creamy brigadier (brigadeiro): in a medium sized saucepan, combine sweetened condensed milk, chocolate powder and butter. Cook over low heat, stirring continuously with a wooden spoon. Slightly incline the saucepan: if the mixture starts detaching from the bottom, it is the right time to remove from heat.
2. Remove from heat, add whipping cream and stir well. Let cool down.
3. Batter: beat butter with sugar until a light cream is obtained. Fold in yolks one by one and then add milk, flour, baking powder and grated coconut to form a blended mixture. Add 1 package jimmies and, lastly, fold in whites beaten until stiff peaks form and stir gently. Pour onto a rectangular baking pan (23cm x 31cm) greased and floured, preheat oven to 180oC and bake cake for 35 minutes. Invert warm cake onto a board.
4. Assembly: cut cake in 2 layers, fill and top with creamy brigadier (brigadeiro). Cut cake in 6x6cm squares and wrap with chocolate wrapping paper of different colors.