January 24, 2012

Cream Pie with Chocolate Ganache

Known in Brazil as German Pie, this dessert is creamy, chocolaty and a little crunchy.

(10 to 15 servings / 1 hour )

for the cream filling
1 ¼ cup unsalted butter (at room temperature)
1 ½ cup sugar
3 egg yolks
2 ½ cup heavy cream
14 oz. Marie biscuit (or Graham crackers or milk cracker)
1 cup chopped walnuts (or pecans or Brazilian nuts)
1 tbs. vanilla extract
chocolate covered crackers to decorate (optional)

for the sweet sauce
½ cup heavy cream
2 cups milk
2 tbs. sugar
2 tbs. cocoa liquor (or ½ teaspoon almond extract / or 1 tsp. chocolate extract)

for the chocolate ganache
4 tbs. unsweetened cocoa powder
1 tbs. sugar
½ tbs. butter
1 cup milk
8 oz. semi-sweet chocolate chips
8 oz. milk chocolate chips

1 – Mix all ingredients from the sweet sauce in a bowl and set aside (you will use this sauce to soak the biscuits in while assembling the pie).
2 – In the mixer, put butter, sugar and egg yolks and beat well, until the mixture is light yellow and fluffy.
3 – With a spatula, add heavy cream, nuts and vanilla.
4 – In a foil-lined pan, assemble the pie following this order: soaked biscuits – cream filling – soaked biscuits... (first and last layers of biscuit).
5 – Cover and refrigerate until next day.
6 – Turn it upside down on a plate, spread the ganache and decorate with chocolate covered crackers.

1 – Put all ingredients in a saucepan, in a medium-high heat, and stir until it gets a firm and creamy consistency.

  • Add raisins into the cream filling.
  • To decorate, you can also use fresh cherries or strawberries.

Original recipe (in Portuguese): Torta Alemã.

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