Torta Alemã
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4.9
252 reviews
Excellent
Torta Alemã
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This is popular Christmas treat in Brazil. It's easy to make and super delicious!
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Ingredients
For the biscuit base:
- 400 g Biscuits (or honey flavored graham crackers)
- milk to moisten the biscuits/crackers
For the filling:
- 250 g unsalted butter
- 200 g sugar
- 350 g whey-free cream
- 1 egg yolk optional
- 1 tablespoon port wine optional
For the chocolate ganache topping:
- 1 tablespoon unsalted butter
- 4 tablespoons chocolate powder
- 200 g heavy cream
Instructions
- In a mixing bowl beat the butter and sifted sugar until you get a pale and fluffy cream.
- Add the yolk (if using) and incorporate it well into the mixture.
- Add the whey-free cream gradually until you get a homogeneous mixture and reserve.
- Add 1 tablespoon of port wine or liquor, if using mix well and set aside while we prepare the base.
For the cookie base:
- Prepare a deep dish with milk and a springform cake pan.
- Dip the cornstarch biscuits in the milk and arrange them in a layer at the bottom of the pan. You can also place some along the edge to form an upward crust.
- Divide the cream in 3 parts and spread 1/3 of it into an even layer. Follow with another layer of moistened biscuits and the next third of the cream, alternating in this way until you finish with a final layer of biscuits.
- Cover the pan with plastic film and place in the fridge until firm (at least 5 hours or overnight would be best).
For the chocolate ganache:
- Once set, it's time to prepare the chocolate topping. To do this, heat up the heavy cream in a saucepan on medium-low heat until it begins to bubble. Remove from the heat and stir in the chocolate powder, and butter and continue stirring until it thickens. Set aside to cool.
- Pour the chocolate ganache over the cake and serve cold.
Enjoy!
Notes
- This dessert can be frozen. But refrigerate for at least 6 hours to serve.
Genuine Reviews
User Reviews
Overall Rating
4.9
252 reviews
Excellent
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