Brazilian Chocolate Torte aka Pave de Chocolate

Pave de Chocolate - Brazilian Chocolate Torte

The Spruce / Marian Blazes

  • Total: 2 hrs
  • Prep: 90 mins
  • Cook: 30 mins
  • Yield: 1 torte (10 servings)
Nutritional Guidelines (per serving)
736 Calories
38g Fat
83g Carbs
16g Protein
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Nutrition Facts
Servings: 1 torte (10 servings)
Amount per serving
Calories 736
% Daily Value*
Total Fat 38g 48%
Saturated Fat 22g 109%
Cholesterol 109mg 36%
Sodium 334mg 15%
Total Carbohydrate 83g 30%
Dietary Fiber 7g 27%
Protein 16g
Calcium 377mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pavê is a popular Brazilian dessert that is loosely based on Italian tiramisu. The Brazilian version of this layered dessert is not typically flavored with coffee and/or liquors and is not usually prepared with mascarpone cheese. Instead, Brazilian pavê incorporates many favorite local flavors, including versions made with passionfruit, lime, coconut, pineapple, and even pumpkin. Chocolate pavê is very popular.

Pavê can be prepared very simply but just layering flavored pastry cream or pudding with cookies, In this elegant torte-like version, creamy chocolate pudding is layered with pastry cream and cookies, and topped off with whipped cream and fresh raspberries. This dessert is best when prepared the day before, giving the cookies time to soften.


  • 1/2 cups whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 2 boxes ladyfinger cookies (we like to use 1 box of vanilla cookies and 1 box of chocolate)
  • 1 box vanilla wafer cookies (or chocolate wafer cookies, or similar)
  • 1 cup milk
  • 1 tablespoon rum (or brandy)
  • 1 1/2 cups raspberries
  • Garnish: 1/2 cup mini chocolate chips
  • For the Vanilla Pastry Cream:
  • 4 tablespoons cornstarch
  • 2 cups milk (whole)
  • 2 eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 4 tablespoons butter
  • For the Chocolate Cream:
  • 4 tablespoons cornstarch
  • 1 can/14 ounces condensed milk
  • 2 1/2 cups milk (whole)
  • 1 pinch salt
  • 1 teaspoon vanilla
  • 1 1/2 cups dark chocolate chips
  • Optional: 2 tablespoons Nutella

Steps to Make It

Prepare the Vanilla Pastry Cream

  1. In a medium heatproof bowl, whisk together the cornstarch with 1/2 cup of the milk until the cornstarch is completely dissolved.  

  2. Add the eggs and the egg yolk, a pinch of salt, and the sugar, and whisk to mix well. 

  3. Place the remaining milk in a small saucepan and bring to a simmer over medium heat.  

  4. Gradually add the hot milk to the egg/sugar mixture, whisking constantly.  

  5. Transfer mixture back to the saucepan and place over medium heat, whisking constantly until the mixture thickens. 

  6. Cook for 1 minute longer, then remove from heat and whisk in the butter and vanilla.  

  7. Set aside to cool. Cover surface of pastry cream with a piece of plastic wrap to prevent a skin from forming.

Prepare the Chocolate Cream

  1. In a medium heatproof bowl, whisk together the cornstarch with 1/2 cup of the milk until the cornstarch is completely dissolved.

  2. Add the mixture to a medium saucepan with the condensed milk, a pinch of salt, and the remaining 2 cups of milk.

  3. Bring to a simmer, whisking constantly, until mixture thickens.  

  4. Remove from heat and stir in the vanilla, chocolate chips, and hazelnut spread (optional).  Set aside to cool.

  5. Place the whipping cream in a large bowl, and whisk in 3 tablespoons of sugar.  Beat cream until soft peaks form.  

  6. Remove 1 1/2 cups of the whipped cream and chill.

  7. Whisk the remaining whipped cream into the pastry cream until just mixed.

Create the Torte

  1. Lightly butter the inside of a large springform pan.  

  2. Mix 1 cup milk and the brandy together in a bowl.

  3. Dip the ladyfinger cookies quickly in the milk before using them to line the sides and bottom of the pan (use some of the vanilla wafers for the bottom layer if necessary)

  4. Spread half of the vanilla pastry cream over the cookies.  

  5. Top with another layer of cookies.  

  6. Spread half of the chocolate cream over the second cookie layer.

  7. Scatter 1 cup of fresh raspberries over the chocolate cream.

  8. Repeat those two layers, ending with the chocolate cream.  

  9. Spread the reserved whipped cream over the top of the dessert.  

  10. Garnish with remaining raspberries and the mini chocolate chips.  

  11. Chill dessert for several hours or overnight before removing the side of the springform pan to serve.