Brazilian recipe
Creamy Torta Holandesa with Chocolate Ganache (Torta holandesa)
A classic Brazilian dessert featuring a crisp cookie base, a luscious light cream, and a rich chocolate ganache topping. A perfect treat for any occasion.
0.0 / 5 by 0 Reviews
Ingredients
600 ml heavy cream
1 tsp crème de cassis (optional)
120 g cornstarch biscuits (biscoito maisena)
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g granulated sugar
1 tsp crème de cassis (optional)
120 g cornstarch biscuits (biscoito maisena)
10 drops vanilla extract
200 g semi-sweet chocolate, chopped
250 g unsalted margarine, at room temperature
80 g sweetened condensed milk
10 g margarine
100 g ladyfinger biscuits (biscoito tipo champagne)
200 g granulated sugar
Where to find ingredients
You can find cornstarch biscuits (biscoito maisena) and ladyfingers (biscoito champagne) in the international section of major grocery stores like Loblaws or Metro. For the best result, use high-quality heavy cream and semi-sweet chocolate found in the baking aisle. Unsalted butter can be used as a high-quality substitute for margarine.
Preparation method
- In a mixing bowl, cream the margarine and granulated sugar together until the mixture is pale and fluffy.
- Add the sweetened condensed milk and continue beating until well combined.
- Gently fold in the heavy cream, vanilla extract, and crème de cassis (if using), using a whisk or spatula until you achieve a smooth, uniform cream.
- In a small saucepan, warm the 600 ml of heavy cream over low heat; do not let it reach a boil.
- Remove from heat and stir in the chopped semi-sweet chocolate and the 10 g of margarine.
- Stir continuously until the chocolate and margarine are fully melted and the ganache is smooth.
- Prepare a springform pan (approx. 18 cm diameter by 4 cm high) by lining the sides with an acetate strip or greasing them lightly with butter.
- Arrange a layer of cornstarch biscuits on the bottom of the pan, breaking them as needed to ensure complete coverage.
- Pour half of the prepared cream over the base layer of biscuits.
- Create another layer using the remainder of the cornstarch biscuits.
- Cover with the remaining cream.
- Refrigerate the cake for at least 2 hours, or until firmly set.
- Carefully unmold the cake from the springform pan.
- Spread the prepared chocolate ganache over the top of the cake, allowing it to drip slightly down the sides.
- Decorate the sides of the cake with ladyfinger biscuits, pressing them gently so they adhere to the ganache.
Observations
The Torta Holandesa is a staple Brazilian dessert beloved for its interplay of textures and flavors. Its signature combination—a crunchy cookie crust, a velvety aerated cream, and a silky chocolate finish—creates a sophisticated contrast that delights everyone. This recipe offers a straightforward home-style approach, ideal for those who want a practical dessert without compromising on presentation or taste. It is an excellent choice for celebrations, family lunches, or whenever you need a decadent sweet.
Ratings and comments