Brazilian Chocolate Torte aka Pave de Chocolate Recipe

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Pave de Chocolate - Brazilian Chocolate Torte. Marian Blazes
  • 2 hrs
  • Prep: 90 mins,
  • Cook: 30 mins
  • Yield: Serves 10
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Pavê is a popular Brazilian dessert that is loosely based on Italian tiramisu.  The Brazilian version of this layered dessert  is not typically flavored with coffee and/or liquors, and is not usually prepared with marscapone cheese.  Instead, Brazilian pavê incorporates many favorite local flavors,  including versions made with passionfruit, lime, coconut, pineapple,and even pumpkin.  Chocolate pavê is very popular.

Pavê can be prepared very simply but just layering flavored pastry cream or pudding with cookies,  In this elegant torte-like version, creamy chocolate pudding is layered with pastry cream and cookies, and topped off with whipped cream and fresh raspberries. This dessert is best when prepared the day before, giving the cookies time to soften.

What You'll Need

  • For the vanilla pastry cream:
  • 4 tablespoons cornstarch
  • 2 cups whole milk
  • 2 eggs plus 1 egg yolk
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 4 tablespoons butter
  • ______
  • For the chocolate cream:
  • 4 tablespoons cornstarch
  • 1 14-ounce can of condensed milk
  • 2 1/2 cups whole milk
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 1/2 cups dark chocolate chips
  • 2 tablespoons nutella chocolate hazelnut spread (optional)
  • _____
  • 2 1/2 cups whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 boxes of Italian-style ladyfinger cookies (I like to use 1 box of vanilla cookies, and 1 box of chocolate)
  • 1 box of vanilla wafer cookies, chocolate wafer cookies, or similar
  • 1 cup milk
  • 1 tablespoon rum or brandy
  • 1 1/2 cups fresh raspberries
  • 1/2 cup mini chocolate chips for garnish

How to Make It

Prepare the vanilla pastry cream:  In a medium heatproof bowl, whisk together the cornstarch with 1/2 cup of the milk until the cornstarch is completely dissolved.  Add the eggs and the egg yolk, a pinch of salt, and the sugar, and whisk to mix well. 

Place the remaining milk in a small saucepan and bring to a simmer over medium heat.  Gradually add the hot milk to the egg/sugar mixture, whisking constantly.

 Transfer mixture back to the saucepan and place over medium heat, whisking constantly, until mixture thickens.  Cook for 1 minute longer, then remove from heat and whisk in the butter and vanilla.  Set aside to cool.  Cover surface of pastry cream with a piece of plastic wrap to prevent a skin from forming.

Prepare the chocolate cream:  In a medium heatproof bowl, whisk together the cornstarch with 1/2 cup of the milk until the cornstarch is completely dissolved. Add the mixture to a medium saucepan with the condensed milk, a pinch of salt, and the remaining 2 cups of milk. Bring to a simmer, whisking constantly, until mixture thickens.  Remove from heat and stir in the vanilla, chocolate chips, and hazelnut spread (optional).  Set aside to cool.

Place the whipping cream in a large bowl, and whisk in 3 tablespoons of sugar.  Beat cream until soft peaks form.  Remove 1 1/2 cups of the whipped cream and chill.

Whisk the remaining whipped cream into the pastry cream until just mixed.

Lightly butter the inside of a large springform pan.  Mix 1 cup milk and the brandy together in a bowl. Dip the ladyfinger cookies quickly in the milk before using them to line the sides and bottom of the pan (use some of the vanilla wafers for the bottom layer if necessary)

Spread half of the vanilla pastry cream over the cookies.  Top with another layer of cookies.  Spread half of the chocolate cream over the second cookie layer. Scatter 1 cup of fresh raspberries over the chocolate cream. Repeat those two layers, ending with the chocolate cream.  Spread the reserved whipped cream over the top of the dessert.  Garnish with remaining raspberries and the mini chocolate chips.  

Chill dessert for several hours or overnight before removing the side of the springform pan to serve.