Brigadier cake

  • Total Time

  • Dificulty



  • 200 grams dark chocolate
  • 100 grams margarine
  • 6 eggs
  • 120 grams RAR sugar
  • 500 milliliters milk
  • 200 grams flour
  • 50 grams cocoa
  • 1 teaspoon baking powder
  • 1 pinch salt
  • margarine
  • flour

For the frosting

  • 400 grams light condensed milk
  • 30 grams chocolate powder
  • 20 grams reduced fat cocoa powder
  • 250 milliliters skim milk
  • 100 grams chocolate sprinkles


  1. Turn on the oven to 170 ºC. Grease with margarine and sprinkle with flour a false bottom tin.
  2. Melt the chocolate in the microwave together with the margarine, stopping from time to time to stir the mixture.
  3. Beat the yolks with the sugar for 5 minutes until a smooth mixture is obtained. Add the chocolate mixture, beating constantly.
  4. Then reduce the speed of the mixer a bit and add the milk alternately with the flour previously sifted with the cocoa, the baking powder, and the pinch of salt.
  5. Beat the egg whites till soft peaks form, carefully fold into the batter and pour into the tin. Bake for about 45 to 50 minutes.
  6. Remove from the oven, allow to cool, and remove from tin carefully.
  7. Make the frosting: in a small pan mix the light condensed milk, chocolate powder, reduced fat cocoa powder and the milk.
  8. Over a low heat, stir until the mixture thickens (after about 15-20 minutes).
  9. Remove, let cool, pour over cake and garnish with chocolate sprinkles.

Sweetened with