Not long ago, this delicate pastry was one of the most requested desserts in some of Lima’s best restaurants. The chocolate cookie layers have a mixture of slightly crunchy edges and super moist centers, and combined with alternating layers of exquisite whipped cream, it’s the perfect finale to any meal.
Though it looks really complicated, it’s actually quite easy to make at home. The trick is finding that perfect point so the layers of chocolate don’t come out too crunchy or too soft. To accomplish this, you must be very familiar with how your oven works and start testing the cookies a few minutes before the indicated time.
The whipped cream is very easy to make: beat very cold cream and add a couple of tablespoons of sugar. I’ve replaced the sugar with a bit of dulce de leche, but this is optional. The trick is knowing when the cream is ready. It’s ready when the cream is thick enough that it will stick to the blender. If you continue whipping the cream after this point, the cream will separate and become butter.
The chocolate can be grated – always when it’s at room temperature, not cold – with the thick end of a grater, or you can use a potato peeler. This chocolate is very pretty and looks great on all types of desserts and ice creams.