Frozen Brazilian Torta Alemã

Equipment

9 inch springform pan or a 8x8 ceramic dish
stand mixer

Ingredients

For the Cream

1¼ cup (300ml) cups whipping cream 35% fat or heavy cream
1 can (300 ml) condensed milk see tips
½ cup (120ml) milk
3 tablespoons (50ml) coffee (brewed or made by dissolving ½ teaspoon instant coffee in 3 tablespoons hot water)
200 g of Maria cookies

For the Chocolate Sauce

1 cup (250ml) of milk
3 tablespoons cocoa powder
5 tablespoons sugar
1 tablespoon butter or margarine.

To Decorate

extra cookies
white chocolate

Instructions

Cream

In a large bowl, beat the condensed milk and whipping cream with a hand mixer or stand mixer fitted with the whisk attachment until thick, smooth, and fluffy, about 3–5 minutes. Start on low speed and gradually increase to medium-high as the mixture thickens. Set aside.
1 can (300 ml) condensed milk, 1¼ cup (300ml) cups whipping cream
In a shallow bowl, stir together the milk and coffee until combined.
½ cup (120ml) milk, 3 tablespoons (50ml) coffee
Spread a thin layer of the cream mixture on the bottom of a 9-inch (23 cm) baking dish or springform pan.
Quickly dip the Maria cookies into the coffee mixture and arrange them in a single layer over the cream. Spread another layer of cream on top. Continue alternating layers of soaked cookies and cream until all ingredients are used, finishing with a layer of cream. Place in the freezer for at least 3 hours before preparing the sauce
200 g of Maria cookies
Optional: If using a springform pan, arrange additional Maria cookies around the outside of the cake.
extra cookies

Chocolate Sauce

In a small saucepan, combine the milk, cocoa powder, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens to a pourable chocolate sauce consistency, about 8–10 minutes.
1 cup (250ml) of milk, 3 tablespoons cocoa powder, 5 tablespoons sugar, 1 tablespoon butter or margarine.
Remove the cake from the freezer and pour the sauce in the center. Gently tilt the pan to spread it evenly.
Optional: For an elegant finish, drizzle melted white chocolate over the top. To make the drizzle, melt white chocolate with a small amount of whipping cream, adding the cream gradually until smooth and pourable. Use a spoon or skewer to gently drag through the lines of white chocolate to create a decorative pattern.
white chocolate
Return to the freezer for at least 3 hours, or until fully set.

Notes

Optional Decoration: For a bakery-style finish, drizzle melted white chocolate over the top before serving. Melt the white chocolate with a small amount of whipping cream, adding the cream gradually until the mixture reaches a smooth, drizzleable consistency. Use a spoon or piping bag to create decorative lines across the cake.

Serving & Storage Tip: Like ice cream, this dessert is easiest to slice after sitting at room temperature for a few minutes. Be careful not to leave it out too long, especially in a warm kitchen, as it will begin to soften and melt.

Pan Options: I love making this dessert in a springform pan and decorating the sides with cookies for a beautiful presentation. However, because the dessert softens as it warms, it can become messy if left out too long. For easier serving and less cleanup, consider making it in a glass or ceramic baking dish, which helps contain everything should it begin to melt.

Nutrition

Video