Recipe for chocotorta (argentinian biscuit cake)
Argentine cuisine is not something we often encounter here in Denmark. The only things I personally am familiar with are large steaks, chimichurri, and Malbec wine. And, of course, there is dulce de leche [dulse de letche], which most people here have come to know. Dulce de leche is condensed milk that is reduced to a caramel-like, rich, creamy spread that can be spread on a piece of bread or used in desserts. In Argentina, it is used in many popular desserts and cakes – including the popular chocotorta.
Chocotorta is eaten at all kinds of parties and gatherings. It is easy to make because it doesn’t require baking, just assembling – and it should preferably be made in advance so it has time to set. The way it is made actually resembles tiramisu quite a bit, which, if you ask me, is the absolute best dessert that exists! Where it originated is unclear, but a common theory is that it started as a tiramisu-inspired recipe on the box of the Argentine chocolate biscuits Chocolinas, which are traditionally used for chocotorta. The same story applies to the Danish brunsviger, which reportedly first appeared in writing on the side of a flour package. But that’s another story.
What’s in it?
Chocolate biscuits (Chocolinas, if you want to be authentic) dipped in coffee or milk, so they become soft, and a cream made of mascarpone or regular cream cheese, dulce de leche, and possibly some alcohol! It could, for example, be the popular Hesperidina which unfortunately can’t be obtained in Denmark. But then you’ll have to make do with Triple Sec. If you’re a coffee lover, you can make a quick stopover in Mexico and borrow some Kahlua.
Enjoy
Chocotorta (Argentinian Biscuit Cake)
Equipment
- 1 Hand Mixer
- 1 Baking Paper
- 1 Cake Form or cake pan/dish.
- Kitchen Scale
- Bowl
- Whisk
Ingredients
- 400 gram Dulce de leche caramelized milk
- 400 gram Cream Cheese room temperature
- 25 gram Sour Cream
- 2 gram Salt
- 500 gram Chocolate Chip Cookies Chocolinas. Can be substituted with cocoa biscuits or Oreos without the white cream
- 100 gram Espresso
- 100 gram Triple sec or Esperidita/Kahlua
Garnish
- 50-100 gram Dark chocolate +70 %
Instructions
- Combine dulce de leche, cream cheese, sour cream, and salt in a bowl and whisk until smooth with an electric mixer.
- Place parchment paper at the bottom of a pan - springform or another baking form or dish.
- Mix espresso and alcohol in a deep plate or a small dish.
- Dip the biscuits in the coffee mixture and place them in an even layer to cover the bottom.
- Now spread a layer of cream to cover the biscuits.
- Continue until you have no more layers. The number of layers you will get depends on the size of your pan.
- Cover the form with plastic wrap and place it in the refrigerator for at least 5 hours, preferably overnight.
- Grate or scrape the chocolate into shavings and garnish the cake before serving.