Servings: servings
Chocotorta (Argentinian Biscuit Cake)
Delicious Argentinian biscuit cake, somewhat tiramisu-inspired. The coffee-dessert contains caramel, cream cheese, and alcohol, making it suitable for coffee time or as a dessert.
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.