Brazilian recipe
Dutch Torte with Biscuits and Chocolate Ganache (Torta holandesa)
A classic Dutch torte with a biscuit base, light cream and a glossy chocolate ganache. A crowd-pleasing dessert for any table.
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Ingredients
600 ml fresh cream
1 teaspoon cassis liqueur (optional)
120 g maizena biscuits
10 drops vanilla essence
200 g chopped semisweet chocolate
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g champagne-style biscuits or sandwich biscuits
200 g caster sugar
1 teaspoon cassis liqueur (optional)
120 g maizena biscuits
10 drops vanilla essence
200 g chopped semisweet chocolate
250 g unsalted margarine, at room temperature
80 g condensed milk
10 g margarine
100 g champagne-style biscuits or sandwich biscuits
200 g caster sugar
Where to find ingredients
Look for the biscuits, cream, chocolate and margarine in the biscuit aisle, chilled dairy section and baking shelves at supermarkets or neighbourhood grocery shops. If needed, use digestive biscuits as a substitute for maizena biscuits, but keep the texture as close as possible.
Preparation method
- In a bowl, beat the margarine with the caster sugar until light and fluffy
- Add the condensed milk and keep beating until well combined
- Fold in the fresh cream, vanilla essence and cassis liqueur (if using), gently mixing with a whisk or spatula until smooth
- In a small saucepan, heat the 600 ml of cream over low heat without letting it boil
- Remove the pan from the heat and add the chopped semisweet chocolate and the 10 g of margarine
- Stir constantly until the chocolate and margarine have fully melted, forming a smooth ganache
- Prepare a springform pan (about 18 cm in diameter and 4 cm high), lining the sides with acetate tape or greasing lightly with butter
- Line the bottom of the pan with a layer of maizena biscuits, breaking them if needed to fill the gaps
- Pour half of the prepared cream over the biscuit layer
- Add another layer with the remaining maizena biscuits
- Cover with the remaining cream
- Chill the torte for at least 2 hours, or until firm
- Carefully unmould the torte
- Spread the reserved chocolate ganache over the top of the torte, letting it drip down the sides
- Decorate the sides of the torte with the champagne-style biscuits or sandwich biscuits, pressing them lightly so they stick to the ganache
Observations
Dutch torte is a popular dessert in Brazil, known for its mix of textures and flavours. The crisp biscuit base, airy cream and chocolate topping create a delightful contrast that appeals to everyone. This recipe is a homemade, straightforward version, ideal for anyone looking for a practical dessert with a polished presentation and refined taste. It is perfect for parties, family lunches or simply treating yourself.
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