Argentinian chocotorta is a dessert originally from one of the countries we love the most, Argentina of course. The chocotorta, as its name suggests, is a chocolate cake. Torta, is the way people in Argentina call cakes.
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Chocotorta calls for chocolate, a little bit of coffee, and of course, dulce de leche, like many other Argentinian desserts or sweets. TDulce de leche is very similar to the Mexican cajeta. The difference is that cajeta is made with goat’s milk, while dulce de leche is made with cow’s milk, and although it may not seem like it, it makes a huge difference, because the resulting flavor is very different, but they both are delicious.
Quality dulce de leche is thick and of a medium color, like caramel. Plus, there are several types of dulce de leche, and the one that is perfect to use in desserts, and for this recipe, is the pastry level type of dulce de leche, which is thicker than other types of dulce de leche.
Dulce de leche is spectacular, because it goes so well with so many things, especially chocolate. And that is the essence of this recipe.
To make a chocotorta, usually people use a specific type and brand of chocolate cookies, which are perfect for the recipe. The idea is very simple, crunchy chocolate cookies, with a little bit of coffee, dulce de leche full of flavor and cream cheese, which balances out all the sweetness.
Also, chocotorta is great because it is very easy to make, and it is a dessert that does not need to be baked. You simply assemble it in layers and then put it in the fridge for a few hours and that’s it! It’s wonderful!
If you like this recipe, you have to check out our Berries meringue cake or mostachón, you are sure to love it.
Argentinian chocotorta
Ingredients
- 26.50 oz (750 gr) chocolate cookies, chocolinas* type
- 1 C (8.10 fl oz) (240 ml) sweetened coffee (or to taste or unsweetened)
- 21.15 oz (600 gr) dulce de leche, pastry level (thick)
- 2 2/3 C (21.15 oz) (600 gr) cream cheese at room temperature
Instructions
- Place the dulce de leche with the cream cheese in a medium bowl and beat with an electric mixer or hand whisk for 1 minute until smooth and homogeneous.
- The chocotorta can be made in two ways: in a 20 cm square mold with baking paper on the bottom and on the sides so that it can be turn out later, or in a glass or plastic pan or mold without baking paper and not turn it out, and leave it there for serving.
- To form the chocotorta, take a chocolate cookie, soak it in the coffee and place it inside the pan with the pretty side down. Continue with more cookies until a layer is formed, then add a fifth part of the dulce de leche mixture on top and spread it with a rubber spatula until a uniform layer of filling is formed.
- Repeat the previous step to form 6 layers of cookies with 5 layers of filling. Once the chocotorta is ready, refrigerate for at least 6 hours or overnight.
- Once firm, unmold the chocotorta on a large plate and decorate it to taste with dulce de leche or chocolate on top.
