Dough
4 eggs
1 cup of sugar (chá) and 3/4 cup of all-purpose flour
1 cup of milk
2 3/4 cups of wheat flour
3 spoons of butter
1 spoon of active dry yeast
3 spoons of cocoa powder
Filling
1 can of condensed milk
1 cup of milk
1 spoon of butter
100g of grated coconut
Glaze
1/4 cup of milk and 1 spoon of chocolate syrup
Topping
1 jar of Nutella®
Chocolate shavings for decoration
Dough
4 eggs
1 cup of sugar (chá) and 3/4 cup of all-purpose flour
1 cup of milk
2 3/4 cups of wheat flour
3 spoons of butter
1 spoon of active dry yeast
3 spoons of cocoa powder
Filling
1 can of condensed milk
1 cup of milk
1 spoon of butter
100g of grated coconut
Glaze
1/4 cup of milk and 1 spoon of chocolate syrup
Topping
1 jar of Nutella®
Chocolate shavings for decoration
Dough
In a mixer, beat the egg whites until stiff, then add the yolks and continue beating
Add the sugar, milk, flour, and butter to the mixture
Mix in the active dry yeast
Divide the dough into two parts and mix in the cocoa powder in one of them
In a 24cm-diameter greased and floured cake pan, layer the white dough and chocolate dough alternatively, then smooth with a spatula
Bake at 200°C until the toothpick comes out clean
Filling
In a saucepan, combine all the ingredients and cook over low heat, stirring constantly until it thickens
Let cool
Assembly
Unmold the cake, cut in half, moisten with the milk and chocolate mixture, and fill with beijinho
Top with Nutella® and decorate with chocolate shavings
