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Authentic Chocotorta Recipe Argentina, South America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A regular at most Argentinian celebrations and birthday parties, chocotorta is a simple no-bake dessert that can be prepared by even the most unskilled cook, yet so delicious as if made by a professional. According to the original recipe, chocotorta consists of layers of Chocolinas chocolate cookies dipped in port wine, with a mixture of dulce de leche and cream cheese (queso crema) in between. However, today, chocolate cookies are more commonly dipped in coffee. The cake is traditionally rectangular, but other shapes can be made as well.
Cooking tips
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cookies
Traditionally, the Chocolinas brand of chocolate cookies is used, but if those are not available in your area, you can use other kinds of chocolate cookies. No matter what cookies you go for, they should be softened in some liquid — coffee, milk, cocoa, or something stronger, like the port wine, which was used in the original recipe. -
dulce de leche and cream cheese mixture
To make the dulce de leche and cream cheese mixture, keep in mind a few things. First, the amount of each ingredient depends on the thickness of the said ingredients — so, if the dulce de leche you go for is on the thicker side, you may need to add more cream cheese, or even milk, or sour cream. Second, the end result should be lump-free, and with such a consistency that when you flip the mixture,... Read more -
method
The cookies should be dipped in a liquid of some sort, so they turn soft, that the cake can be pierced through with a fork. Also, it is essential that the cake is refrigerated for a few hours after assembly, so the flavors and textures have time to settle. -
variations
Some possible variations on the basic recipe include adding nuts to the cream, spiking the coffee with alcohol such as coffee liqueur or brandy to make an adult-only version, making a round chocotorta or single-serving chocotorta cakes. Decoration-wise, let your imagination run wild — use cocoa, grated chocolate, top it with a layer of melted chocolate, or pretty it up with swirls of cream. -
storage
If not consumed all in the same day, chocotorta leftovers can keep in the refrigerator for a few days.
Chocotorta
PREP 30min
RESTING 12h
READY IN 12h 30min
Today, a classic chocotorta is composed of chocolate cookies dipped in coffee and a cream of dulce de leche and cream cheese, as is the case in this recipe. For a more pronounced coffee taste, use unsweetened coffee if desired. Also, take into account that the cake needs lots of refrigeration time.
Ingredients
600g (1 1/3 lbs) dulce de leche
600g (1 2/3 lbs) cream cheese
750g (1 2/3 lbs) chocolate cookies (3 layers)
250 ml (1 cup) coffee, sweetened to taste
GANACHE, optional
80g (3 oz) dark chocolate
40 ml (3 tbsp) heavy cream
20g (2/3 oz) unsalted butter
DECORATION, optional
300g (10.5 oz) dulce de leche and cream cheese (150g/5.3 oz each)
chocolate shavings
Preparation
Step 1/12
Mix the dulce de leche and cream cheese with a mixer set on low speed for two minutes — preferably, leave the cream cheese at room temperature for at least 15 minutes before mixing, so it's easier to mix.
Step 2/12
Line a deep 20x20 cm (8x8-inch) baking pan (the bottom and the sides) with parchment paper, leaving enough to overhang, for easier unmolding.
Step 3/12
Start assembling the cake. Dip each cookie shortly in coffee, then place each on the pan's bottom, creating a cookie layer, and then spread it with a thin layer of dulce de leche and cream cheese mixture.
Step 4/12
Repeat this step five more times — you should end up with 6 cookie layers and five layers of dulce de leche and cream cheese mixture.
Step 5/12
Refrigerate for a minimum of six hours.
Step 6/12
Once ready to serve, take out of the refrigerator, place a large tray on the top of the pan, and flip to invert the cake onto the said tray. Remove the parchment paper.
Step 7/12
For decorating the cake, make a 300g (10.5 oz) mixture of dulce de leche and cream cheese, then spread the top of the cake thinly with the said mixture. Save some of the mixture of decorating later.
Step 8/12
Prepare the ganache by melting chocolate, heavy cream, and butter in a bain-marie.
Step 9/12
Wait until the ganache comes to room temperature, then place it in a piping bag, and pipe the ganache along the edges of the cake to create a dripping effect.
Step 10/12
Place the remaining dulce de leche and cream cheese mixture into a piping bag, and pipe swirls along the cake's edges.
Step 11/12
Finally, fill the center of the cake with chocolate shavings.
Step 12/12
Refrigerate for minimum of six hours before serving.
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