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From Argentina
From Spain

Chocotorta

12 slices
40 mins, plus 6 hours chilling

Ingredients

  • 2 cups cream cheese, softened
  • 1 1/3 cups dulce de leche
  • 1 1/2 cups milk
  • 800 grams chocolate cookies
  • 2/3 cup chopped chocolate
  • 1/3 cup heavy cream

Instructions

  1. Beat the cream cheese with an electric mixer for 2 minutes, until fluffy. Add the dulce de leche, and cream the mixture for another minute.
  2. Line the bottom of a 8×8 inch pan with parchment paper, so that there’s an overhang of parchment paper.
  3. Dip the cookies in the milk and place them in one single layer on the bottom of the pan.
  4. Spread a thin layer of the cream cheese/dulce de leche mixture on top of the cookie layer.
  5. Repeat layers until you are out of cookies and cream. The final layer should be the cream cheese/dulce de leche layer.
  6. Place the Chocotorta in the fridge for 2 hours, until firm, before making the ganache to spread on top.
  7. Chop the chocolate finely and place it in a bowl.
  8. Heat the heavy cream until it almost comes to a boil.
  9. Take it off the heat. Pour it over the chopped chocolate. Let it sit for 1 minute.
  10. Use a whisk to gently mix the heavy cream and chocolate until all the chocolate melts, and the mixture is smooth without any chocolate lumps. Let cool to room temperature.
  11. Take the Chocotorta out of the fridge, use an offset spatula to spread the ganache on top and make it smooth.
  12. Place the Chocotorta back in the fridge for another 4 hours.
  13. Serve.