You present this dessert that makes everyone’s jaws drop…so fancy, it’s classy, it’s impressive and they have no idea how easy it was to put together. Your secret is safe with me.
Espresso Brownie Torte 550g
Carolina’s Chocolate Cream Layer
- 1 can condensed milk
- 2 TBSP butter
- 2 TBSP cocoa powder
- ½ cup heavy cream
Baileys Whipped Cream Layer
- 4 cups (1 L) heavy whipping cream 35% (leave in the fridge until ready to use, you want it to be cold)
- 1/2 cup sugar
- 2 TBSP Baileys
(Before you start, begin by putting your mixing bowl and whisk in the freezer while you prepare the first two steps)
- Cut the brownie in small pieces. Place ½ of them in the bottom of a glass bowl. Reserve the remaining pieces.
- Chocolate Cream: In a heavy bottom stainless steel pot, put together the condensed milk, butter, cocoa powder, and stir. Turn the stove on low and stirring continuously (really, you can’t stop for anything!!!) until the cream thickens and you can see the bottom of the pot. It will take approximately 6-7 minutes and you will have a thick pudding consistency (do not rush this step by turning the heat up, condensed milk burns very easily.)
Add the heavy cream and keep stirring for another 2 minutes until you have a creamier pudding consistency. Remove from the stove and Let it cool.
(If you find this step not worth the trouble, buy a good quality chocolate pudding mix, and make it following the instructions in the package. I suggest you use whole milk, instead of water and add a teaspoon of real vanilla extract.)
- Baileys Whipped Cream Layer
Pour the whipped cream, sugar and Baileys in the chilled bowl, attach to your mixer and whisk in high speed until soft peaks form about 1-2 minutes. Keep an eye on it all the time, from soft to stiff peaks, takes only 5 seconds, literally!
Fold in 1 more TBSP of liquor if you want a stronger Baileys taste.
- Layer the Trifle: Espresso Brownies – Chocolate Cream – Baileys Whipped Cream and repeat, finishing with the whipped cream.
Decorate with Chocolate Shavings or Amaretti Cookies for an added special layer of flavour and crunchiness.
- Keep in the fridge for at least 2 hours before serving.
Obs. You may substitute Baileys for any other liquor that goes with coffee, like Frangelico (hazelnut), Amaretto (almonds), Grand Marnier (cognac-orange) and Kahlua (coffee) to accentuate the Espresso flavour.