Crazy Nega topping without condensed milk

How about learning how to make a crazy black frosting without condensed milk to make your cake even tastier? That's why knowing how to make this frosting is something that makes that moment of enjoying a slice of cake even better.

The first time people make a cake, they think of a chocolate frosting that serves as a filling and transforms it into something very tasty. Our team has put together some recipes that can help with that.

From the classic Nega Maluca to the simplest delicacies, this post has 4 topping recipes that, surprisingly, none of them contain condensed milk and everyone falls in love with them.

1 – NEGA MALUCA TOPPING WITHOUT CONDENSED MILK, GANACHE TYPE

This topping also serves as a delicious filling, which can be made in different ways, you decide which is the best way.

The first option is to let the chocolate melt in a bain-marie and add the milk cream. The second is to wait for the cream to cool and melt the chocolate with it.

The chocolate must not exceed 45 degrees to avoid burning and “granulating”. If you don’t have a thermometer, test it by touching a little melted chocolate to your lips. The temperature should be comfortable to the touch.

In each of these preparations there is a different amount of cream, following the proportion: the more fat the chocolate has, the smaller the amount of cream:

• For every 200g of dark chocolate use 100ml of cream
• For every 200g of milk chocolate use 70ml of cream
• For every 200g of white chocolate use 50ml of cream

Choose the chocolate of your choice, melting it in a bain-marie and mixing it gently into the cream so that no air gets in. This ganache is a smooth, soft cream that glides over the cake.

2 – FIRM NEGA MALUCA TOPPING MADE WITH CHOCOLATE MADE:

Ingredients:

• Nescau – 8 level tablespoons 
• Sugar – 8 level tablespoons
• Unsalted butter – 2 tablespoons
• Milk – 4 tablespoons

How to prepare the Nega Maluca topping without condensed milk:

In a small saucepan, mix all the ingredients, place over low heat and stir constantly. When the syrup starts to bubble and later comes away from the bottom, turn off the heat.

1. Let's start preparing this recipe with a super trick!
2. After about 3 and a half to four minutes, after letting it boil and the bottom of the pan is clearly visible, remove from the heat and spread it all over the cake immediately.
3. In fact, what will determine how stiff this topping will be is the amount of sugar used, which should not be too much, as well as the cooking time, which always varies depending on the pan and stove.

Be careful!! Never add more than this amount, using level spoons, because this topping will become very stiff.

3 – CREAMY NEGA MALUCA TOPPING WITH CHOCOLATE MILK

The next frosting is perfect for pouring over cakes of all kinds. crazy denial, this is because it has an unparalleled creaminess.

Take advantage and check out our exclusive recipe for crazy black cake!

Ingredients for the condensed black chocolate topping:

• Chocolate powder – 4 spoons (you can use any brand)
• Sugar – 2 spoons
• Milk – 4 spoons
• Unsalted butter – 2 tablespoons

Method of preparation:

1. First, place all the items over a moderate heat and stir constantly until they dissolve, thickening and the bottom of the pan can be seen.
2. Make holes in the cake with a toothpick and drizzle with the chocolate frosting while it is still warm.

4 – CHOCOLATE GANACHE TOPPING

A coverage that has an ease that surprises many and can become the favorite of many people!

Ingredients:

• Semisweet chocolate - 1 bar (180 grams)
• Sour cream – 1 box

Method of preparation:

1. Start breaking the entire chocolate bar into small pieces, it is more common to use markings for this.
2. Then put it in the microwave for 30 seconds, taking it out and stirring until the chocolate is completely melted.
3. And then add the cream, leaving it at natural temperature and mix well so that it becomes thicker and, in this way, you can add it over the cake that has cooled or even warmed up.

5 – NEGA MALUCA TOPPING WITH CONDENSED MILK AND CRISPY CRUST

Our last recipe is a great way to end your cake, making it a cake with icing and crunchiness and much more…

Ingredients:

• Sugar – 8 tablespoons
• Chocolate powder – 8 tablespoons
• Margarine – 2 tablespoons
• Milk – 4 tablespoons

Method of preparation:

1. First of all, start by placing all the items listed in a pan and leave it on a low heat, mixing well and waiting for the syrup to boil and become thicker.
2. Once the topping has hardened, it will be ready. Leave it on the cake using the syrup while it is still hot so that it does not harden. Enjoy!

Excessive consumption of condensed milk is risky

Many people who like desserts and sweets probably always use condensed milk in their recipes.

However, consume it in moderation or even replace it as you saw in these preparations. This is because according to experts, this ingredient causes serious problems and damage to our body, especially the skin.

The big issue is that our skin ages faster, because collagen is degraded, as condensed milk stimulates greater production of sebaceous glands to produce more sebum, resulting in oily skin that leaves more acne.

Collagen development and premature aging

In the case of women, collagen production It goes through a decrease, at 25 years of age, which can be worsened by this incorrect consumption of food.

“A solution to reverse the situation is to “stimulate this production with herbium-collagen laser, microfocused ultrasound, and everything that can stimulate the fibroblast to produce collagen, such as retinoids and these daily rejuvenating actives”, dermatologist Hellisse Bastos

These were the recipes for chocolate frosting without condensed milk here at Kitchen Manual!