Brazilian Torte Recipes
24 BEST BRAZILIAN DESSERT RECIPE COLLECTION
Looking for traditional Brazilian desserts? From brigadeiros to cheese puffs to acai bowls, these treats take your tastebuds on a trip to Brazil!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Brazilian treat in 30 minutes or less!
Nutrition Facts :
BROWNIE TORTE
This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Provided by WILDFLOWER12
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Butter and flour a 9 inch round cake pan.
- In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
- Stir in 1 cup chocolate chips until melted.
- Remove from heat and add sugar and eggs, and stir until blended.
- Stir in 1 teaspoon vanilla , flour, and nuts.
- Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
- Cool in pan 10 minutes. Then place on a cooling rack.
- To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
- Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g
CHOCOLATE BAVARIAN TORTE
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. -Edith Holmstrom, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.
Nutrition Facts : Calories 495 calories, Fat 33g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 475mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
BRAZILIAN TORTE
This is a very easy cake, the base cake is butterscotch flavored then you can add what ever kind of flavor syrup you like to it or rum .
Provided by Marlitt
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cream together the butter and sugar.
- Add the flour baking powder and pudding mix and mix well about 2 minutes.
- Add the egg yolks and milk and mix well again.
- Beat egg whites to soft peaks and fold into batter.
- Pour into a 9 x 13 greased cake pan and bake for 50 minutes at 350 degrees.
- When the cake is completely cooled make incisions into the cake and pour in the flavor syrup over top .
- Garnish with whipping cream and serve.
Nutrition Facts : Calories 351.3, Fat 8.8, SaturatedFat 4.9, Cholesterol 80.9, Sodium 242.2, Carbohydrate 62.9, Fiber 0.8, Sugar 29.3, Protein 6.4
BRAZILIAN BANANA AND WHITE CHOCOLATE ICE CREAM TORTE
Categories Milk/Cream Food Processor Chocolate Fruit Dessert Bake Freeze/Chill Frozen Dessert Strawberry Banana Almond Walnut Bon Appétit
Yield Serves 12
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 350°F. Finely chop all nuts with sugar in processor. Add butter and blend until well combined. Press mixture firmly onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze 10 minutes. Bake until light brown, about 20 minutes. Cool on rack.
- For Ice Cream:
- Bring 1 cup cream, half and half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Add white chocolate; whisk until melted. Mix in remaining 2 cups cream. Chill until cold.
- Peel and slice 1 1/2 pounds bananas. Puree bananas with lemon juice in processor. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon ice cream into prepared crust; smooth top. Cover and freeze overnight. (Can be made 1 week ahead; keep frozen.)
- For sauce:
- Bring cream and syrup to simmer in medium saucepan. Reduce heat to low. Add chocolate; whisk until smooth. Cool to lukewarm. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using; do not boil.)
- Remove pan sides from torte. Arrange bananas and strawberries in rows atop ice cream. Serve with sauce.
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