The “Chocotorta” is a typical Argentine dessert, it literally means chocolate cake. I become acquainted with the chocotorta because my cousin prepared it for her son’s birthday party (she lived many years in Argentina and her husband is Argentinian). It tasted really really well!! She explained me how to make it and obviously I wanted to prepare it by myself. The day after the birthday party, I went to a dairy shop that opened recently near my house and I discover a jar of dulce de leche (Argentine caramel) that looked amazing! I had the idea of the chocotorta in my mind, so finding that jar of dulce de leche was kind of a call of fate. Although it wasn´t the traditional Argentine dulce de leche the result was amazing!
The difficult part for me was finding the chocolate cookies, I had never thought about it but in Mexico there are no simple chocolate cookies! All the cookies have some kind of filling. I thought about using Oreo cookies but I wanted them to be more like those used in Argentina, so I chose Emperador cookies, they come with a chocolate filling but I decided to take it away and use only the cookies. I soaked the cookies in a mixture of freshly brewed coffee and a bit of Kahlúa (you can substitute the coffee for chocolate milk, especially if you are preparing it for children). It is really important to let it set for at least 8 hours, as this allows the cookies to become softer and the dulce de leche to settle.
While doing a little research on the internet about the chocotorta, I found a little bit of its history; apparently it was invented 30 years ago by Marité Mabragaña while she was working at an advertising agency. Her clients at the time were a cream cheese company and a chocolate cookies company; as part of her marketing plan she came up with the idea for a recipe that combined the two brands in order for it to appear on the packaging of both products. And so the chocotorta was born! Nowadays is the most Argentinian of cakes, present in almost every birthday party.
For me, this cake is delicious! Now I only need the approval of the Argentinean family! I wanted to save a piece for them to try it, but it was over really quick … well I’ll surely make it again!
- 400 gr (14 oz) dulce de leche (Argentine caramel)
- 380 gr (13.4 oz) cream cheese
- 486 gr (17 oz) chocolate cookies
- 1 cup freshly brewed coffee
- 1/8 cup Kahlúa
- 30 gr dark chocolate
- - In a large bowl, using an electric mixer beat the cream cheese until fluffy. Add the dulce de leche and whisk until smooth, it must not be lumpy. Reserve.
- - In a small bowl, mix the coffee with the Kahlúa. Soak the chocolate cookies in this mixture. Arrange them in a rectangular mold (20 x 25 cm /7.9 x 9.8 in), forming a single layer of cookies covering the entire surface of the mold.
- - Pour some of the dulce de leche mixture, spreading evenly with a spatula. Arrange another layer of cookies, then more dulce de leche and so on. You should have at least 4 layers of cookies, ending with a layer of dulce de leche.
- - For garnishing, grate the dark chocolate over the last layer of dulce de leche.
- - Cover with plastic film and refrigerate overnight. The longer you let it in the refrigerator the better it gets.
- - You can substitute the coffee for chocolate milk, especially if you are preparing it for children.
- - It is really important to refrigerate for at least 8 hours, as this allows the cookies to become softer and the dulce de leche to settle.