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.

Nguồn

Công thức của Argentine confectioners · 🏺 Truyền thống · 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.

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Các bước

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.

💡 Mẹo

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.