( Torta de Doce de Leite e Chocolate)
It’s oozing with goodness!
This is a very rich dessert. It is cold, smooth, and silky. Absolutely divine! It is very easy to make but requires a few steps. I recommend to start a day before serving.
Originally, this dessert was made with “Biscoito Maria”, a type of corn starch, and sugar cookies or “Biscoito Champagne” ( lady finger cookies), but both can be difficult to find, so I substituted them for chocolate graham crackers, which are widely available at all grocery stores.
- 1 box chocolate Graham Crackers
- 1 can condensed milk
- 1/2 cup half and half
- 4 oz semi-sweet dark chocolate
- 1 pint heavy cream
- 4 tbsp butter
- 4 tbsp sugar
- To make milk caramel, place condensed milk inside a digital pressure cooker, cover the can with water, and close the top. Set it for canning and let it cook until the pressure is completely out. If using a regular pressure cooker, let pressure build at high heat. Once the pressure builds, turn heat to low and let it cook for 15 minutes, then turn off the heat and let it cook until the pressure is completely out. If you do not have a pressure cooker, fill a pot with water and let the can cook for 30 minutes. Keep hot water handy in case you need to add hot water. Do not let the water dry out because the can will explode; stay close to the pot. In all the cases, make sure there is enough water to cover the can. Once cooked, remove the can from the hot water and let it cool.
- While the can is cooking, pre-heat the oven to 350F. Place one and a half packets of chocolate crackers in a food processor to make crumbles. Place the crumbles in a bowl and add melted butter; mix them with a fork. Press this mixture inside a removable tart ring with the help of a spoon and bake for 10 minutes. Set aside to cool.
- Meanwhile, whip heavy cream and set it in the refrigerator.
- Melt chocolate in a water bath. Once melted, add half and half and stir until a silky chocolate cream is formed. Set aside.
- Remove cream from the refrigerator and divide it in half. Place one half back in fridge and add the sugar to the other half by folding it gently with a fork to preserve the air pockets. Add melted chocolate to the cream and gently mix to preserve air pockets. Place it in fridge.
- When the can of condensed milk is cooled, open and fold the milk caramel with the other whipped cream and sugar that was resting in fridge. Whisk gently until a creamy silky mixture is formed. Place this mixture back in the fridge.
- Both the chocolate cream and the milk caramel cream should be left in fridge for at least 2 hours to firm.
- Once both creams are firm, spread the milk caramel over the crust of chocolate crackers. Break the rest of the chocolate crackers into small pieces and cover the caramel mixture with the broken pieces. Then, spread the chocolate cream on top.
- Place the tart mold on a plate, and cover it with another plate. Place in the freezer for at least 2 hours.
- Before serving, remove the torte from the freezer and let it stand for 5 minutes. Turn the plates over to remove the tart ring and …voila! It is ready! Wait another 5 minutes before cutting.
*Store in refrigerator. The freezer was only to help remove dessert from tart ring.