Here’s a detailed step-by-step recipe for a classic Chocotorta – an easy, no-bake Argentinian dessert that layers chocolate cookies and creamy dulce de leche. This indulgent treat is perfect for a special occasion or a simple craving.
Chocotorta Recipe
Servings: 8-10
Preparation time: 20 minutes (plus chilling time)
Ingredients:
- 400g (approx. 40) chocolinas cookies or chocolate tea biscuits
- 500g (17 oz) cream cheese (room temperature)
- 500g (17 oz) dulce de leche (preferably dulce de leche repostero for thicker consistency)
- 1 cup milk or coffee (for dipping the cookies)
- Optional toppings: shredded chocolate, cocoa powder, chocolate chips, or nuts
Step 1: Prepare the Creamy Filling
In a large mixing bowl, combine the cream cheese and dulce de leche. Mix until smooth and fully incorporated. You can use a spatula or an electric mixer on low speed. The mixture should be creamy, thick, and uniform, with no visible lumps.
Tip: If you want a fluffier filling, whip the cream cheese and dulce de leche together at medium speed for about 2 minutes.
Step 2: Prepare the Cookie Base
In a shallow bowl, pour milk or coffee to dip the cookies. The milk softens the cookies just enough, but using coffee gives an aromatic contrast that intensifies the chocolate flavor. Choose based on your preference.
Step 3: Layer the Cookies and Filling
Take a rectangular or square baking dish (approximately 8×8 inches or similar). Start building the layers:
- First Layer of Cookies: Dip each chocolate cookie quickly into the milk or coffee – just enough to moisten without making them soggy. Lay each dipped cookie flat in the dish until the bottom is fully covered. Adjust any broken cookies to fill in the gaps.
- First Layer of Creamy Filling: Spread about a third of the cream mixture evenly over the cookie layer. Use a spatula to smooth the surface for an even layer.
Step 4: Build the Remaining Layers
Repeat the process, alternating between layers of dipped cookies and cream:
- Second Layer of Cookies: Dip more cookies and create another full layer on top of the cream.
- Second Layer of Cream: Spread another third of the cream mixture over the cookie layer.
- Final Layers: Continue this layering until you run out of ingredients, finishing with a layer of the cream on top. Generally, three layers of cookies with three layers of cream create the perfect height and texture balance.
Step 5: Add Toppings (Optional)
For a finishing touch, you can add your favorite toppings to enhance the look and flavor:
- Chocolate shavings: Use a grater or vegetable peeler to shave chocolate directly on top of the cream.
- Cocoa powder: Lightly dust the surface with cocoa powder for a simple, elegant look.
- Chocolate chips or nuts: Sprinkle evenly over the top for added crunch and decoration.
Step 6: Chill in the Refrigerator
Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This chilling time allows the layers to set, and the cookies to absorb moisture from the cream, resulting in a soft, cake-like texture.
Tip: Leaving the Chocotorta overnight will ensure the best flavor and texture.
Step 7: Serve and Enjoy
Once chilled and set, remove the Chocotorta from the refrigerator. Cut it into square pieces using a sharp knife. The layers should hold together well, and each slice will showcase the beautiful contrast between the cookies and cream.
Serving Suggestions:
- On a Plate: Serve as squares on dessert plates, adding a drizzle of dulce de leche or a dollop of whipped cream if desired.
- Paired with Coffee: The Chocotorta’s rich flavors pair beautifully with a cup of coffee or espresso.
- As a Frozen Dessert: For a refreshing twist, you can freeze the Chocotorta for an hour before serving. This turns it into a semi-frozen dessert with a delightful, ice cream-like texture.
Recipe Variations:
- Nutty Chocotorta: Add chopped almonds or hazelnuts between layers for added texture and a nutty flavor.
- Chocolate Mousse Layer: For an even richer treat, spread a thin layer of chocolate mousse or whipped ganache between the cookie layers.
- Fruit Twist: Add a layer of thinly sliced strawberries or raspberries between the cream layers to cut the sweetness with a bit of tartness.
Tips for the Perfect Chocotorta:
- Dipping Cookies: Don’t over-dip. A quick dip keeps them soft without turning soggy.
- Thickness of Cream: Use thicker dulce de leche for a firmer structure. If yours is thin, place it in the refrigerator before combining with cream cheese.
- Texture: For a fluffier texture, try folding a little whipped cream into the cream cheese and dulce de leche mixture.
Chocotorta is perfect for beginners, as it’s forgiving and requires no baking. Once you master it, experiment with flavors and toppings to make this delicious dessert uniquely yours.
