Brazilian recipe
Easy Homemade Torta Holandesa (Torta holandesa e)
A classic recipe for Torta Holandesa, featuring a crisp biscuit base, a velvety light cream, and a rich chocolate ganache topping. A perfect dessert for any occasion.
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Ingredients
600 ml heavy cream
1 teaspoon crème de cassis (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits or similar
200 g granulated sugar
1 teaspoon crème de cassis (optional)
120 g cornstarch biscuits
10 drops vanilla essence
200 g dark chocolate, chopped
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g ladyfinger biscuits or similar
200 g granulated sugar
Where to find ingredients
Find these ingredients at local supermarkets in Monrovia, such as those along Tubman Boulevard or in downtown specialty food stores. Look for cornstarch biscuits in the snack aisle and heavy cream in the refrigerated dairy section. If crème de cassis is unavailable, a splash of high-quality vanilla or a touch of coffee liqueur serves as a fine substitute.
Preparation method
- In a bowl, cream together the 250g margarine and the granulated sugar until the mixture is light and fluffy.
- Add the condensed milk and continue to beat until well incorporated.
- Fold in the heavy cream, vanilla essence, and the crème de cassis (if using), mixing gently with a whisk or spatula until a homogeneous cream is achieved.
- In a small saucepan, heat the 600ml heavy cream over low heat, ensuring it does not come to a boil.
- Remove the pan from the heat and stir in the chopped dark chocolate and the 10g of margarine.
- Stir constantly until the chocolate and margarine have melted completely into a smooth ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm deep) by lining the sides with acetate strips or lightly greasing it with butter.
- Line the bottom of the pan with a layer of cornstarch biscuits, breaking them if necessary to fill any gaps.
- Pour half of the prepared cream over the biscuit base.
- Create another layer using the remaining cornstarch biscuits.
- Cover with the rest of the cream.
- Chill the cake in the refrigerator for at least 2 hours, or until firmly set.
- Carefully remove 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 the ladyfinger biscuits, pressing them lightly against the edge so they adhere to the ganache.
Observations
Torta Holandesa is a beloved dessert in Brazil, cherished for its elegant balance of textures and flavors. Its crunch from the biscuit base, combined with an airy cream and a smooth chocolate finish, creates a delightful contrast that is sure to please. This is a simple, homemade version of the classic, perfect for those who want a practical dessert that still offers a sophisticated flavor profile and presentation. It is ideal for dinner parties, Sunday lunches, or simply as an indulgent weekend treat.
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