RumChata is a newer cream liqueur on the market- released in 2009. It tastes like the Mexican "Horchata", (a type of spiced almond milk), and is comprised of premium distilled Caribbean rums, Wisconsin dairy cream, and flavored with vanilla, cinnamon, and "secret flavors"! A couple months ago, I had a request to come up with some recipe ideas using this fabulous liqueur, so here is the first dessert idea I have come up with! This is a more involved dessert, but not terribly difficult to pull together. This torte is rustic, fun, and oh, so delicious- kind of like combining a light crispy funnel cake and cheesecake together, with an incredible hint of the rich "Ibarra" chocolate ganache, (and let's not forget the "kick" of RumChata!) And as you can see, doesn't have to be "perfect", (that's part of the charm!)
Serves 4-6 people
Half a recipe/ 3-4 large sopapillas (about 6in.), fried and coated in cinnamon sugar
2 pkg. softened cream cheese
4 T. of unsalted butter (softened)
1 cup powdered sugar
1 t. pure vanilla extract (or seeds from 1/2 a vanilla bean)
Good shot (or 2!) of RumChata
Ibarra (Mexican Chocolate) Ganache:
1 tablet of Ibarra Chocolate
8oz. (1/2 pint) heavy whipping cream
1 T. unsalted butter
****If Ibarra is not available in your area, just substitute about 4oz. chocolate chips and 1/2 t. ground cinnamon
1) Follow "Sopapilla" recipe. Make 3-4 large round or square 6in. for the torte. Coat in a cinnamon sugar mixture and set aside. (Place in large gallon Ziploc, foil, or a sealed container until ready to assemble.)
2) Prepare filling. Cream the butter and cream cheese together until smooth. Slowly blend in powdered sugar. Add vanilla extract & RumChata to taste!!
3) Place the chocolate in a bowl. Heat the whipping cream and butter in a small pan until it comes to a boil. Add to chocolate and mix until velvety and smooth!
4) On a platter or footed cake plate, begin assembling the torte. Place a sopapilla on the bottom, spread a layer of the cream cheese filling, then repeat the process for the next 2 layers. To finish, simply pipe or place a dollap of cream cheese filling on top, and drizzle with the Ibarra ganache using a fork or pastry bag, and serve!
(Make sure to use a serrated knife when cutting!)
***Note: It is best to put any leftovers in a covered container and leave at room temp. By refrigerating, the sopapilla will become "soggy" and retain more moisture- not as palate- pleasing!!