Brazilian recipe
Sonho de Valsa Chocolate Layer Cake (Torta de sonho de valsa)
This indulgent bombom cake is a classic Brazilian chilled dessert, loved for its velvety texture and effortless preparation.
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Ingredients
2 tins of condensed milk
1 tin of table cream (creme de leite)
500 ml whole milk
2 eggs
4 tbsp cocoa-based chocolate drink powder
4 tbsp margarine
4 tbsp castor sugar
6 Sonho de Valsa (wafer chocolates filled with cashew cream)
1 tin of table cream (creme de leite)
500 ml whole milk
2 eggs
4 tbsp cocoa-based chocolate drink powder
4 tbsp margarine
4 tbsp castor sugar
6 Sonho de Valsa (wafer chocolates filled with cashew cream)
Where to find ingredients
You can find these ingredients at local supermarkets or grocery stores. For the 'Sonho de Valsa' chocolates, check specialty international confectioneries or major online retailers that stock imported Brazilian sweets. As a substitute, high-quality wafer-based chocolates filled with nut cream can be used.
Preparation method
- For the first layer, whisk 1 tin of condensed milk with half the milk in a saucepan.
- Add the egg yolks and 2 tablespoons of margarine.
- Cook over medium heat, stirring constantly, until it reaches a thick, custard-like consistency.
- Pour this cream base into a serving dish.
- Chop 2 chocolates and scatter over the cream, then place in the freezer to set.
- For the second layer, combine the second tin of condensed milk with the remaining milk.
- Add the remaining 2 tablespoons of margarine and the chocolate powder.
- Cook while stirring until it forms a creamy 'brigadeiro' consistency, being careful not to let it get too thick.
- Spread this chocolate layer evenly over the firm first layer.
- Scatter another 2 chopped chocolates over this layer.
- Return to the freezer for a short while to ensure the layers remain distinct.
- For the third layer, whip the egg whites until they form stiff peaks.
- Fold in the sugar and gently incorporate the table cream.
- Spread this fluffy topping over the previous layers.
- Finish by garnishing with the remaining 2 chopped chocolates.
- Keep in the freezer until ready to serve.
Observations
This dessert is assembled in three distinct layers, making it a perfect showstopper for special gatherings. The secret to a professional finish is to respect the chilling time between each layer to ensure the structure remains perfectly defined.
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