Add <quantity>1¾<unit>cups</unit></quantity> of condensed milk to a pan over low heat

Add <quantity>½<unit>cup</unit></quantity> of heavy cream and <quantity>5<unit>tbsp</unit></quantity> of cocoa powder

Mix to combine all the ingredients

Add <quantity>1<unit>tbsp</unit></quantity> of butter and stir until completely melted and incorporated

Stir continuously for 15-20m until the mixture starts to thicken and pulls away from the bottom of the pan. It should fall down in batches from the spoon

Remove from the heat and add the zest of <quantity>1</quantity> orange. Mix to combine

Cook again over low heat for 1m, while stirring vigorously, until it starts to drain in a single thick syrup from the spoon. Remove from the heat

Transfer the chocolate mixture to a large recipient and evenly distribute around it

Cover with a freezer bag or cling film, pressing directly against the surface

Place it in the refrigerator for 1h to firm

Grease a spoon and your hand with butter, and roll the chocolate mixture into balls of your preferred size

Add <quantity>1<unit>cup</unit></quantity> of chocolate sprinkles to a large recipient, and roll the balls in the sprinkles until fully covered

Roll the balls again between your hands to remove any excess sprinkles and to reshape if necessary. The dark chocolate & orange brigadeiro is ready

Preheat the oven to <temperature>170<unit>°C</unit></temperature>

Add <quantity>4</quantity> eggs and <quantity>125<unit>g</unit></quantity> of sugar to a stand mixer bowl

Add the whisk attachment to the stand mixer and whisk for 5-8m until the mixture gets fluffy and light pale yellow

Line a large tray with parchment paper and grease it with butter

Sieve <quantity>15<unit>g</unit></quantity> of cocoa powder and <quantity>112<unit>g</unit></quantity> of all-purpose flour to a container

Whisk until combined

Gradually incorporate the sifted flour and cocoa mixture into the beaten eggs by gently mixing it with smooth movements from bottom to top

Divide the batter equally into <quantity>2</quantity> ring molds of <quantity>15<unit>cm</unit></quantity> diameter placed on the lined tray

Bake for 15-20m until golden brown

Let it cool down and unmold it by running a knife around the ring. The chocolate sponge cake is ready

Heat a pot over medium heat and add <quantity>100<unit>ml</unit></quantity> of water

Add <quantity>½<unit>cup</unit></quantity> of sugar and stir to dissolve

Bring it to a boil to completely dissolve the sugar. Remove from the heat

Add <quantity>50<unit>ml</unit></quantity> of cocoa liqueur and stir to combine

Place in the refrigerator for 10m to cool it down a bit. The cocoa liqueur syrup is ready

Cut <quantity>2</quantity> Chocolate Sponge Cakes transversely in half. Pick <quantity>3</quantity> halves

Set the ring molds with tape and place an opened plastic bag inside them

Place half of the Chocolate Sponge Cake inside the ring and brush it with the Cocoa Liqueur Syrup

Add <quantity>2<unit>tbsp</unit></quantity> of the Dark Chocolate & Orange Brigadeiro and spread it

Place another half of the Chocolate Sponge Cake and repeat the actions with the cocoa syrup and brigadeiro. Top with the last half of the sponge cake, with the bottom facing up

Moisten it with the Cocoa Liqueur Syrup

Cover the cake and place in the refrigerator for 30m to set

Remove the cake from the molds and remove the plastic wrap

Use a warm spoon to even out the sides

Top the cake with <quantity>⅓<unit>cup</unit></quantity> of the Dark Chocolate & Orange Brigadeiro, spreading it to get the edges

Garnish with brigadeiros and chocolate sprinkles to taste. The chocolate brigadeiro cake is ready

Share this slice of happiness! Enjoy!