Traditional Argentine Dishes
Argentine Chocotorta
Argentine chocotorta without baking, prepared with layers of chocolate cookies moistened in coffee and a smooth cream of dulce de leche, cream cheese, and cocoa. A cold dessert, easy to prepare and perfect to have ready in advance.
This classic homemade chocotorta combines chocolate, coffee, dulce de leche, and cream cheese in a dessert with a creamy and firm texture after resting. It is prepared in a dish of approximately 20 x 20 cm and needs at least six hours of refrigeration.
01
Ingredients
Have everything ready before you begin.
- ✓400 g of chocolate cookies type Chocolinas
- ✓500 g of dulce de leche repostero
- ✓500 g of whole cream cheese
- ✓180 ml of strong cold coffee
- ✓2 tablespoons of sugar
- ✓2 tablespoons of bitter cocoa powder
02
Step-by-step method
- 01
Prepare the strong coffee and wait until it is completely cold
Prepare the strong coffee and wait until it is completely cold. Mix it with sugar and set aside. If you prefer, you can substitute the coffee with the same amount of cold milk.
- 02
Place the cream cheese in a large container and work it with a spatula until it is smooth
Place the cream cheese in a large container and work it with a spatula until it is smooth.
- 03
Incorporate the dulce de leche in two or three parts, mixing after each addition
Incorporate the dulce de leche in two or three parts, mixing after each addition, until you get a uniform, thick, and easy-to-spread cream.
- 04
Add the bitter cocoa and stir until it is fully incorporated
Add the bitter cocoa and stir until it is fully incorporated. Reserve a small amount to sprinkle on the surface at the end.
- 05
Prepare a rectangular dish of approximately 20 x 20 cm
Prepare a rectangular dish of approximately 20 x 20 cm. If you want to unmold the chocotorta, cover the base with parchment paper; you can also serve it directly from the dish.
- 06
Pass each cookie through the coffee for just one second on each side
Pass each cookie through the coffee for just one second on each side. Place them together on the base of the dish and cut some carefully if you need to cover the spaces.
- 07
Spread about a quarter of the cream over the first layer of cookies
Spread about a quarter of the cream over the first layer of cookies, using a spatula and without pressing too hard.
- 08
Repeat the process alternating layers of briefly moistened cookies and cream
Repeat the process alternating layers of briefly moistened cookies and cream, until you form four layers of cookies. Finish with a generous layer of cream.
- 09
Smooth the surface with the spatula and sprinkle the reserved cocoa on top
Smooth the surface with the spatula and sprinkle the reserved cocoa on top, using a fine strainer.
- 10
Cover the dish and refrigerate the chocotorta for at least six hours
Cover the dish and refrigerate the chocotorta for at least six hours. To get a more compact and uniform texture, let it rest overnight.
- 11
Remove the chocotorta from the refrigerator between five and ten minutes before serving
Remove the chocotorta from the refrigerator between five and ten minutes before serving. Cut it with a smooth knife, cleaning it between each cut to define the portions better.
- Moisten the cookies for just a moment to avoid breaking them or making the base too soft.
- The dulce de leche repostero helps to get firmer layers. You can also use traditional dulce de leche if it is very thick.
- If the cream cheese is too cold, let it sit for a few minutes at room temperature to facilitate a mixture without lumps.
- Do not add too much cocoa to the surface, as it could give it a bitter taste.
- Resting is essential for the cookies to absorb the moisture from the cream and coffee, and to acquire a soft and compact texture.
- Keep the chocotorta well covered and refrigerated, and consume it preferably within three days.
- If you use a removable dish, you can briefly pass a warm cloth over the outside to facilitate unmolding, without heating the dessert too much.