Brazilian recipe
Classic Dutch Pie with Chocolate Ganache (Torta holandesa)
A traditional Brazilian chilled dessert featuring a crisp cookie base, a velvety cream filling, and a rich chocolate ganache topping.
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Ingredients
600 ml fresh heavy cream
1 teaspoon cassis liqueur (optional)
120 g cornstarch biscuits (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 cookies (biscoito tipo champagne)
200 g refined sugar
1 teaspoon cassis liqueur (optional)
120 g cornstarch biscuits (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 cookies (biscoito tipo champagne)
200 g refined sugar
Where to find ingredients
Find dairy, biscuits, and chocolate at local supermarkets. As substitutes, Digestive biscuits may replace cornstarch biscuits, and butter is a suitable substitute for margarine in the cream base if preferred.
Preparation method
- In a mixing bowl, cream the margarine and refined sugar together until the mixture is pale and fluffy.
- Add the sweetened condensed milk and continue beating until well incorporated.
- Gently fold in the fresh heavy cream, vanilla extract, and cassis liqueur (if using) with a whisk or spatula until the mixture is smooth and homogeneous.
- In a small saucepan, heat the 600 ml of heavy cream over low heat without letting it come to a boil.
- Remove the pan from the heat and add the chopped semi-sweet chocolate and the 10 g of margarine.
- Stir constantly until the chocolate and margarine have melted completely, resulting in a smooth ganache.
- Prepare a springform pan (approximately 18 cm in diameter and 4 cm high) by lining the sides with an acetate strip or by greasing the sides with a little 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 base layer of biscuits.
- Create another layer using the remaining cornstarch biscuits.
- Cover with the remaining cream.
- Refrigerate the pie for at least 2 hours, or until firm.
- Carefully unmold the pie from the springform pan.
- Spread the reserved chocolate ganache over the top of the pie, allowing it to drip slightly over the sides.
- Decorate the sides of the pie with the ladyfinger cookies, pressing them lightly so they adhere to the ganache.
Observations
The Torta Holandesa is a beloved staple in Brazilian confectionery, renowned for its harmonious balance of textures and flavors. Its construction involves a crunchy cookie base, a light and aerated cream, and a decadent chocolate ganache finish, creating a sophisticated dessert that remains a crowd favorite. This recipe offers a straightforward home-style approach, perfect for those seeking an elegant presentation without excessive complexity. It is an excellent choice for celebrations, family gatherings, or whenever you crave a refined, chilled indulgence.
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