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Chocotorta
An iconic no-bake Argentine chocolate cookie cake layered with a creamy dulce de leche and cream cheese mixture. Perfect for birthdays and celebrations.
๐ง ์ฌ๋ฃ
- 500 g Chocolate sandwich cookies (Chocolinas brand recommended)(These are specific, dark chocolate cookies with a creamy filling. If unavailable, use a similar plain chocolate biscuit.)
- 400 g Dulce de leche(A thick, caramel-like spread. Use a good quality, firm dulce de leche.)
- 400 g Cream cheese(Full-fat cream cheese, softened at room temperature for easier mixing.)
- 200 ml Strong brewed coffee(Cooled to room temperature. Can be decaffeinated if preferred.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cream mixture: In a medium bowl, combine the softened cream cheese and dulce de leche. Beat with a whisk or electric mixer on low speed until smooth and well incorporated. Scrape down the sides of the bowl as needed. The mixture should be creamy and uniform in color, with no streaks of cream cheese visible.
โฑ๏ธ 10 minutes - 2
Prepare the coffee dip: Pour the cooled, strong brewed coffee into a shallow dish or bowl wide enough to fit a cookie. Ensure the coffee is at room temperature or slightly cooler.
โฑ๏ธ 2 minutes - 3
Assemble the first layer: Working one at a time, quickly dip each chocolate cookie into the coffee. Do not soak them for too long, as they will become too soft. They should be moist but still hold their shape. Arrange the dipped cookies in a single layer on the bottom of a rectangular serving dish (approximately 9x13 inches or similar). Break cookies as needed to fill any gaps and create an even base.
โฑ๏ธ 10 minutes - 4
Add the cream layer: Spread half of the dulce de leche and cream cheese mixture evenly over the layer of coffee-dipped cookies. Ensure the cream reaches the edges of the dish.
โฑ๏ธ 5 minutes - 5
Repeat layering: Dip another batch of cookies in the coffee and arrange them in a second layer over the cream mixture. Top this cookie layer with the remaining dulce de leche and cream cheese mixture, spreading it evenly.
โฑ๏ธ 10 minutes - 6
Chill the Chocotorta: Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the cookies to soften and the flavors to meld. This chilling time is crucial for the cake's texture.
โฑ๏ธ At least 4 hours, overnight recommended - 7
Serve: Once chilled, the Chocotorta is ready to be served. You can optionally garnish with grated chocolate or extra dulce de leche before slicing and serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โChocolinas are the traditional and recommended cookie for their specific texture and flavor. If you can't find them, look for a similar plain chocolate biscuit.
- โThis is a no-bake dessert, making it incredibly easy to prepare, especially for busy occasions.
- โA beloved dessert for birthdays and celebrations in Argentina.
- โEnsure cream cheese is at room temperature for a smooth, lump-free cream mixture.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a layer of melted white chocolate or chocolate ganache between cookie layers.
- Use a double portion of dulce de leche for an extra caramel-rich flavor.
- Incorporate a tablespoon of cocoa powder into the cream mixture for a deeper chocolate flavor.