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Chocotorta

Chocotorta is a traditional Argentinian dessert made with biscuits (Chocolinas), mascarpone-type cheese, and dulce de leche.

Prep Time
35 mins
Resting Time
7 hrs
Total Time
35 mins
Servings: 4 people
Calories: 251 kcal
Course: Dessert
Cuisine: Argentinian

Ingredients

  • 4 packages , 6 oz/170 g Chocolinas chocolate cookies
  • 1¼ cup espresso coffee sweetened with 3 tablespoons of sugar
  • 16 oz. queso crema , cream cheese or mascarpone
  • 16 oz. dulce de Leche
  • 1 dash of rum
For the cover
  • 4 oz. dessert chocolate
  • ½ cup whipping cream
  • 2 tablespoons unsalted butter
  • milk chocolate chips (or shavings)
Equipment
  • Stand in mixer
  • Removable rectangular mold , 12 x 8 inches / 30 x 20 cm
  • pastry bag
  • smooth (or fluted pastry tip)

Instructions

    Cup of Yum
  1. In the bowl of a stand mixer, beat the dulce de leche and cheese.
  2. Assembly
  3. Add a dash of rum to the sweetened coffee and dip the biscuits one by one into the mixture.
  4. Place them, one by one, in the bottom of a removable rectangular mold of about 12 x 8 inches (30 x 20 cm).
  5. Cover with a generous amount of cream cheese and dulce de leche mixture.
  6. Spread evenly over the entire surface of the biscuits, and smooth with a spatula.
  7. Repeat the same process with layers of dipped cookies and dulce de leche cream until the pan is filled. Be careful, the last layer must be a layer of biscuits.
  8. Remember to keep a little dulce de leche cream for the final decoration.
  9. Cover the cake with plastic wrap and let it rest in the refrigerator for 6 hours.
  10. Covering
  11. Heat the heavy cream and butter without boiling.
  12. Add the chocolate and let it melt for a few minutes.
  13. Stir with a wooden spoon until a homogeneous mixture is formed.
  14. In order to pipe this ganache (optional), it must be allowed to set, at room temperature or in the refrigerator. When it has the desired consistency, it is possible to pipe it. There is no given time, it depends on the chocolate used, the temperature of the room or the refrigerator, the quantity but also the temperature that the ganache had when finished.
  15. Unmold the cake into a rectangular serving dish.
  16. Using a smooth or fluted pastry tip and pastry bag, cover the surface of the cake with the chocolate whipping cream and decorate the cake with the rest of the dulce de leche cream.
  17. Sprinkle with a few chocolate chips or shavings