Torta Brigadeiro Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment and lightly grease the sides.

Separate ingredients and set up a double boiler or heatproof bowl over barely simmering water.

In a large heatproof bowl, whisk together 4 large eggs and 3 tablespoons granulated sugar. Place over the simmering water and whisk constantly until the mixture is warm to the touch and sugar fully dissolved, about 2–3 minutes (aim for 100–110°F / 38–43°C). This step helps the batter hold volume.

Remove the bowl from heat. Using an electric mixer, beat the egg mixture on high speed until tripled in volume and pale, about 6–8 minutes — the ribbon stage. Gently fold in 2 tablespoons sifted unsweetened cocoa powder, 3 tablespoons gluten-free all-purpose flour, and a pinch of salt using a rubber spatula in two additions to avoid deflating the foam.

Fold in 1 tablespoon melted, cooled unsalted butter very gently to add tenderness, keeping as much air as possible.

Pour batter into the prepared springform pan, smooth the top, and bake for 12–15 minutes or until the cake springs back lightly and a skewer comes out with a few moist crumbs. Avoid overbaking to keep a tender base.

Cool the cake in the pan on a rack for 10 minutes, then remove the ring and cool completely. When cooled, level the cake if necessary and place it back into the clean springform ring to act as the base for assembling the mousse layers.

Bloom gelatin (optional): If using gelatin for extra stability, sprinkle 1 teaspoon gelatin over 2 tablespoons cold water and let sit 5 minutes.

Chop 2 oz bittersweet, 2 oz semisweet, 1 oz milk and 1 oz white chocolate and place all chopped chocolate in a medium heatproof bowl so it’s ready to melt.

In a small saucepan, heat 1/2 cup heavy cream with 1 cup sweetened condensed milk over medium heat, stirring occasionally, until it begins to steam and small bubbles form at the edges (do not boil). This mixture is the brigadeiro base.

Pour the hot brigadeiro base over the chopped chocolate. Let sit 1 minute, then stir gently until fully melted and smooth. Stir in 1 tablespoon unsalted butter and a pinch of salt. If using gelatin, warm the bloomed gelatin briefly (10–15 seconds) until melted and stir into the chocolate mixture until incorporated.

Allow the chocolate mixture to cool to room temperature, stirring occasionally to keep it glossy. While it cools, whip the remaining 1 1/2 cups heavy cream (reserve 1/2 cup for ganache) to soft peaks: begin at medium speed and increase to high until soft peaks form. Do not overwhip.

Fold one-third of the whipped cream into the cooled chocolate mixture to lighten it, then gently fold in the remaining whipped cream in two additions until fully homogenous and no white streaks remain. This creates a light brigadeiro mousse.

Spoon or pipe the brigadeiro mousse over the cooled cake base inside the springform ring, smoothing the top with an offset spatula. Chill the assembled cake in the refrigerator at least 2–3 hours (or overnight) to set firmly.

Make the ganache: Place 3 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit 30–45 seconds, then stir until smooth. Stir in 1 teaspoon unsalted butter and a pinch of fine sea salt for shine and balance. Let the ganache cool slightly until pourable but not hot (about 10 minutes).

Remove the chilled torte from the refrigerator and run a thin knife around the inside of the ring to loosen if needed. Place the torte on a wire rack set over a sheet pan to catch drips. Pour the ganache over the center of the cake, allowing it to flow to the edges and drip down the sides. Use an offset spatula to nudge the ganache if necessary for an even coat.

Return the glazed torte to the refrigerator for 20–30 minutes to let the ganache set slightly.

Whip the remaining 1 cup heavy cream with 2 teaspoons powdered sugar and 1 teaspoon vanilla extract to medium-stiff peaks to make fresh whipped cream. Chill until ready to plate.

Slice 2 bananas diagonally just before serving to avoid browning. Optionally, toss slices with a few drops of lemon juice if you need to hold them briefly.

Remove the torte from the springform ring and place on a serving plate. Cut slices using a hot, dry knife (dip in hot water and wipe dry between cuts for clean edges). Place a slice on a dessert plate.

Arrange 3–4 banana slices alongside the slice of torta. Add a generous dollop or quenelle of whipped cream a la mode. Sprinkle optional cocoa nibs or grated chocolate over the whipped cream and cake for garnish.

Serve immediately. Refrigerate any leftovers (covered) for up to 3 days; bring to near room temperature before serving for best texture.