Authenthic Argentine “chocotorta”
Imagine this: you take a vacation to Argentina, land of the tango and the tastiest treats. You walk into a local cafe, and on every table sits a slice of pure joy - a chocotorta! It's not just cake, it's a symphony of chocolate and the Argentinian national treasure, dulce de leche.
Chocotorta is basically an icebox cake on steroids (and way more delicious). We're talking layers of chocolate cookies, not too sweet and perfectly dunkable, dipped in a magical milk bath (because who doesn't love cookies and milk?). Then, between those heavenly layers, comes the real star - a smooth, creamy spread of dulce de leche. It's like a hug from the inside, but with a caramel twist.
And here's the best part: no oven required! This masterpiece comes together in a flash, perfect for when you need a little taste of Argentina without the plane ticket. Plus, it's fun and easy to make, so you can impress your friends and family with your newfound Argentinian baking skills. 🇦🇷
So ditch the boring brownies and ditch the fussy cheesecakes. Chocotorta is your new go-to dessert for birthdays, barbecues, or just because Tuesdays deserve a little celebration. Get ready to be transported to Buenos Aires with every bite of this delightful chocotorta! Just be warned, one slice might not be enough.
- 600 grams Chocolinas or chocolate cookies
- 450 grams Dulce de Leche
- 400 grams Philadelphia cheese
- 400 grams Mascarpone cheese
- 1 liter Coffee (It can also be a latte instead of only coffee)
- 50 grams Bitter cocoa powder
- Coffee time
Start by preparing the liter of strong coffee so it has time to cool down when needed. You can add milk to the coffee, or just keep it simple.
Use a strong coffee for dipping the cookies. This will give the chocotorta a more intense coffee flavor. - Preparing the Dulce de Leche Cream
In a bowl, place the dulce de leche, the philadelphia and mascarpone cheese and beat until a bright and homogeneous cream is formed. This creamy mixture will be the delicious filling that binds the chocotorta together.
Use good quality dulce de leche. Make sure both cream cheeses are at room temperature before you start beating it. This will help to ensure a smooth and creamy texture. Don't overmix the dulce de leche and cream cheese mixture. Overmixing can make the mixture grainy. - Assembling the Chocotorta Layers
Cover a cake pan with foil or ham separators (you can also use plastic wrap) to prevent sticking. Now, it's time to build the chocotorta! Dunk the cookies briefly in the warm coffee, just enough to moisten them without making them soggy.
Be careful not to over-dip the cookies in the coffee. You want them to be moist, but not soggy. - Building Layers with Cookies and Cream
Form a layer of these coffee-dipped cookies in the prepared cake pan. Top this layer with 3 tablespoons of the dulce de leche and cream cheese mixture you prepared earlier. Repeat this process of layering cookies and cream until the mold is completely filled.
- The Crunchy Surprise
For the final layer, use cookies that haven't been dipped in coffee. This will create a delightful textural contrast – a crunchy base when you flip the chocotorta to serve.
- Chilling time
Cover the assembled chocotorta with plastic wrap or a lid to prevent it from drying out. Now, send it on a relaxing journey to the refrigerator for at least 2 hours. This allows the flavors to meld and the cream to set.
- Unveiling the Chocotorta and Adding the Finishing Touch
After the chocotorta has chilled, carefully unmold it and prepare your chosen topping. Spread the topping partially or completely over the top of the chocotorta, creating a decadent and visually appealing finish.
Now you have a beautiful and delicious chocotorta ready to be enjoyed!
Calling all busy bees and flavor explorers! I'm a trilingual whirlwind (Argentina born, Brazilian by blood, and currently living it up in Brussels, Belgium). Don't let the fancy titles fool you, I'm a corporate girly by day and a passionate home cook by night (well, most nights – adulting is hard!). While I may not be a chef, I'm on a mission to conquer quick, home made, and delicious meals for myself and my partner. My travels and amazing colleagues from all corners of the globe have filled my recipe book with a rainbow of flavors, but you'll often find me dipping into my Argentinian and Italian roots for inspiration. So, buckle up and get ready for a culinary adventure – with a healthy dose of practicality for busy folks like us!