_chocotorta-argentina---easy-and-delicious-cake.jpg "Chocotorta Argentina _ Easy and Delicious Cake from kglbk cream Video Screenshot Preview")
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⏲ Duration: 3:33
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✓ Published: 10-May-2024
👁 View: 20K times
✓ Published: 10-May-2024
Description:
Chocotorta – authentic Argentinian cake that anyone can make at home. Chocotorta is a layered chocolate cake, with layers of soaked biscuits, in between Dulce de leche spread and topped with chocolate. This dessert is addictive, so be aware!<br/><br/><br/>Ingredients:<br/>500g (2 packages) Chocolinas cookies or other chocolate biscuits <br/>3 cups (675g) Cream cheese<br/>2¼ (675g) Dulce de leche<br/>Coffee/milk or coffe+milk<br/>Chocolate shavings (optional)<br/><br/>Directions:<br/>1. In a large bowl mix dulce de leche with cream cheese. <br/>2. I a bowl prepare some milk or coffee or coffee mixed with milk (for dipping the biscuits).<br/>3. Dip each biscuit into the liquid for 1 second. Arrange a layer of dipped biscuits in the bottom of a 8-inch (20X20cm) square baking pan. Then spread a layer of cream. Repeat 4 more times (5 total layers). The last layer should be biscuit layer. <br/>4. Cover and refrigerate for 6 hours or overnight. Reserve some cream for decoration.<br/>5. Take the cake out of the fridge, release from the pan and invert into a serving dish, spread a layer of cream. Decorate the cake as desired with the leftover cream. Sprinkle some chocolate shaving in the middle of the cake (optional).<br/>6. Serve!
Chocotorta – authentic Argentinian cake that anyone can make at home. Chocotorta is a layered chocolate cake, with layers of soaked biscuits, in between Dulce de leche spread and topped with chocolate. This dessert is addictive, so be aware!<br/><br/><br/>Ingredients:<br/>500g (2 packages) Chocolinas cookies or other chocolate biscuits <br/>3 cups (675g) Cream cheese<br/>2¼ (675g) Dulce de leche<br/>Coffee/milk or coffe+milk<br/>Chocolate shavings (optional)<br/><br/>Directions:<br/>1. In a large bowl mix dulce de leche with cream cheese. <br/>2. I a bowl prepare some milk or coffee or coffee mixed with milk (for dipping the biscuits).<br/>3. Dip each biscuit into the liquid for 1 second. Arrange a layer of dipped biscuits in the bottom of a 8-inch (20X20cm) square baking pan. Then spread a layer of cream. Repeat 4 more times (5 total layers). The last layer should be biscuit layer. <br/>4. Cover and refrigerate for 6 hours or overnight. Reserve some cream for decoration.<br/>5. Take the cake out of the fridge, release from the pan and invert into a serving dish, spread a layer of cream. Decorate the cake as desired with the leftover cream. Sprinkle some chocolate shaving in the middle of the cake (optional).<br/>6. Serve!
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