Torta Brigadeiro Recipe

Prepare pan

Preheat oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper.

Combine crushed gluten-free chocolate cookies, sifted cocoa powder, and fine sugar in a medium bowl. Pour melted butter over the mixture and stir until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan (and slightly up the sides if desired) using the bottom of a measuring cup or glass. Bake in the preheated oven 8–10 minutes just to set the crust. Remove and cool on a rack while preparing the mousse.

Place the four chopped chocolates (dark, semisweet, milk, white) in a medium heatproof bowl and add the room-temperature diced butter.

Make condensed-milk brigadeiro base

In a medium heavy-bottomed saucepan, combine sweetened condensed milk with a pinch of salt. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the mixture thickens and pulls away slightly from the pan (this typically takes 8–12 minutes). Do not let it burn; reduce heat if it browns. Remove from heat.

Immediately pour the hot condensed-milk mixture over the chopped chocolates and butter. Let sit 1 minute to melt, then stir gently and continuously until the chocolates and butter are fully melted and the mixture is smooth and glossy. Stir in 1 tsp vanilla extract. This yields a rich brigadeiro-style chocolate filling.

Cool and fold into whipped cream

Allow the brigadeiro chocolate mixture to cool to room temperature (about 20–30 minutes), stirring occasionally to release heat. While it cools, whip 2 cups cold heavy cream in a chilled bowl with an electric mixer on medium-high speed until soft peaks form. Take care not to overwhip.

Fold one-third of the whipped cream into the cooled brigadeiro mixture to lighten it, using gentle folding motions to preserve air. Once incorporated, fold in the remaining whipped cream in two additions until homogeneous and airy, creating a chocolate mousse that retains a glossy, silky texture.

Pour the mousse over the cooled crust in the springform pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air pockets. Chill in the refrigerator at least 4 hours, preferably overnight, until set.

About 15 minutes before serving, whip 1 cup cold heavy cream with 2 tsp powdered sugar and 1/2 tsp vanilla extract to medium peaks for garnish. Keep chilled until plating.

When ready to serve, remove the torte from the springform pan and peel away the parchment. Place on a serving plate. Slice bananas and arrange 3–4 slices per serving alongside each torte slice.

Top each slice with a generous dollop or quenelle of freshly whipped cream and a few banana slices. Sprinkle chocolate shavings or cocoa nibs over the top for contrast. Serve a la mode if desired (with a scoop of vanilla ice cream).

Store any leftover torte covered in the refrigerator for up to 3 days.