Chocotorta
This is the easiest and more forgiving cake recipe you will ever make, something every Argentine tries to replicate when feeling homesick while living abroad.
There are many recipes, some a bit fancier and some even more straightforward than mine; I am sharing my version today, now go ahead and make it yours!
I made my Chocotorta in a square mold size 8 ½” by 8 1/2” but you can make this bigger or smaller, just play around with the quantities, make sure to have enough cookies to make four layers.
Topping the cake is a lot of fun; make sure to save the leftover pieces of cookies or get creative with sprinkles, cocoa powder, melted chocolate, etc.
Ingredients
600 grams Chocolate Cookies, preferably Chocolinas or sub with any chocolate flavor tea cookies.
500 grams Dulce de Leche
500 grams Mascarpone, cream cheese, sour cream or creme Fraiche.
After you make this recipe a few times, you’ll decide if you prefer more or less Dulce del Leche. Some recipes call for less dulce de leche to cheese ratio; I make it equal to be fair and square.
2 Cups, Brew Coffee, cold
A few Tablespoons of some liquor or bourbon gives it a nice extra flavor punh.
Crumble cookies, sprinkles, melted chocolate, or cocoa powder optional but recommended.
Directions
Brew some coffee and let it cool completely.
In a bowl, mix Dulce de Leche and Mascarpone, until well combined into a one-tone creamy mixture.
Soak the cookies in coffee, a few at a time or one by one, but do it in a quick motion so they don’t disintegrate.
Start layering the cookies to cover the bottom of your mold; add a layer of the creamy mixture on top of the cookies, distributing evenly with a spatula.
Continue adding layers of cookies and the creamy mixture until you have at least four layers.
I always have leftover coffee pour some all over the cake before the last creamy mixture layer.
If you still have leftover coffee, I love to strain the crumbs out and freeze the liquid in those giant ice cube trays to use in my drinks later.
Decorate with crumbled cookies or anything you like.
Refrigerate for at least 3 hours before cutting; you can make this 2 to 3 days in advance, but I really don’t know anybody who will have this cake in their fridge for so long without eating it. I just try for the first time freezing it in portions; I’ll let you know how it looks like when it is out!
Enjoy!
Keep Cooking. Be Happy
Gaby :)
