200g + 2 tablespoons of Primor butter
1 can of condensed milk
1 3/4 cups of chocolate chips
4 eggs
1 cup of liqueur
1 package of crushed Maizena biscuits
250g of finely chopped nuts
1 cup of seedless raisins
Topping
1 can of heavy cream with whipped topping
2 tablets of semi-sweet chocolate
Crunchy Topping
2 cups of grated coconut
1 cup of water
2 tablespoons of Primor butter
200g + 2 tablespoons of Primor butter
1 can of condensed milk
1 3/4 cups of chocolate chips
4 eggs
1 cup of liqueur
1 package of crushed Maizena biscuits
250g of finely chopped nuts
1 cup of seedless raisins
Topping
1 can of heavy cream with whipped topping
2 tablets of semi-sweet chocolate
Crunchy Topping
2 cups of grated coconut
1 cup of water
2 tablespoons of Primor butter
1 The night before, beat the Primor butter in a creamy mixture, gradually adding the condensed milk, chocolate chips, eggs, and liqueur
2 Disconnect the mixer and add the crushed biscuits, 150g of chopped nuts, and raisins
3 Grease a 20cm diameter mold with aluminum foil, pour in the batter, and refrigerate
4 The next day, unmold it onto a plate and reserve
Topping
Melt the heavy cream with the tablets of semi-sweet chocolate in a saucepan
Spread this topping over the cake
Crunchy Topping
1 In a skillet, heat the coconut with water until caramelized
Add Primor butter and mix in 100g of chopped nuts
2 Spread this mixture onto a greased marble surface, let it cool, and pound with a hammer to form the crunchy topping
Distribute over the cake
Serve chilled.
