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Chocotorta
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Description
Chocotorta—the most Argentinian of cakes. Really easy and quick to prepare and you don’t need to turn the oven on. It is decadently delicious!
Ingredients
- FOR THE CAKE:
- 380 grams Cream Cheese
- 400 grams Dulce De Leche (Argentine Caramel)
- 1 cup Freshly Brewed Coffee
- ⅛ cups Kahlúa
- 486 grams Chocolate Cookies
- FOR THE GARNISH:
- 30 grams Dark Chocolate
Preparation
Note: In addition to the prep time, this recipe is best if it sits in the refrigerator overnight. So plan ahead!
In a large bowl, using an electric mixer beat the cream cheese until fluffy. Add the dulce de leche and whisk until smooth. Make sure it’s smooth—it must not be lumpy. Reserve.
In a large shallow bowl, mix the coffee with the Kahlúa. Soak about 1/4 of the chocolate cookies in this mixture for a few minutes.
Arrange the soaked cookies in a rectangular mold (20 x 25 cm or 7.9 x 9.8 inch), forming a single layer of cookies covering the entire surface. Put another 1/4 of the cookies into the coffee mixture to soak.
Pour some of the dulce de leche mixture over the top, spreading evenly with a spatula. Arrange another layer of cookies, then more dulce de leche and so on. You should have at least 4 layers of cookies, ending with a layer of dulce de leche.
Grate the dark chocolate over the last layer of dulce de leche. Cover with plastic film and refrigerate overnight. The longer you let it sit in the refrigerator the better it gets.
Enjoy!
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