Chocotorta

Name: Chocotorta
Total time: 30 min
Yield: 10
Cuisine: Argentine
Ingredients: 500 g Chocolate biscuits (Chocolinas, or any thin crisp chocolate biscuit); 600 g Dulce de leche; 400 g Cream cheese, at room temperature; 400 ml Milk or cold coffee, for dipping; 2 tbsp Cocoa powder or grated chocolate, to finish

Chocolate biscuits dipped in milk or coffee and layered with dulce de leche beaten into cream cheese, then left in the fridge overnight until the biscuits go soft as cake. No oven, no baking, four ingredients. Argentina's birthday cake, and every Argentine abroad has explained it to someone.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Argentine confectioners · 🏺 Traditional · Dulce de leche in everything, and a national argument about which alfajor is best that has been running for a century.

Argentina · the birthday cake with no oven — An ownerless traditional dessert, so no cook is credited. The cited article confirms chocotorta — a portmanteau of 'choco' for Chocolinas and 'torta' — as a typical no-bake dessert of Argentina made with chocolate biscuits, specifically the Chocolinas brand produced by Bagley, soaked with milk or coffee and layered with a mixture of dulce de leche and cream cheese. The one-second dip, the layer count, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Denisse Roussy Hispanic Pantry RecetasGratis.net

⏱ 30 မိနစ်🍽 10 ယောက်စာ🔥 420 kcal🇦🇷 Argentina

သက်သတ်လွတ်အခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Beat the cream cheese smooth, then beat in the dulce de leche a spoonful at a time until it is one glossy, spreadable cream.
Pour the milk or coffee into a shallow dish. Dip each biscuit in for one second only and lay it in a 20 × 25 cm dish, covering the base.
💡 One second in the milk. Chocolinas are designed to collapse — hold one in for three seconds and it will be in two pieces before it reaches the dish.
Spread a third of the cream over, then another layer of dipped biscuits, and repeat — three layers of biscuit and three of cream, finishing with cream.
Cover and refrigerate at least 6 hours, ideally overnight. Dust with cocoa before serving and cut with a hot knife.

💡 အကြံပြုချက်များ

Coffee instead of milk makes it a grown-up version and cuts the sweetness, which this cake genuinely needs.
It is better on the second day and does not freeze — the cream splits.