Best 2 Chocotorta Recipes
**Chocotorta: An Exquisite Argentinean Layered Chocolate Cake**
Chocotorta is a delectable layered chocolate cake that embodies the essence of Argentina's culinary heritage. Originating in the 1980s, this cake has captivated the hearts of dessert enthusiasts with its symphony of flavors and textures. Picture a tantalizing stack of chocolate cookies drenched in a luscious dulce de leche sauce, intermingling with layers of velvety chocolate mousse and whipped cream. Chocotorta's name aptly reflects its composition, as "choco" alludes to the rich chocolate elements, while "torta" signifies its cake-like form. This iconic dessert has garnered widespread popularity not only in Argentina but also across the globe, gracing tables for celebrations, gatherings, and sweet indulgences.
**Variations and Accompaniments:**
Chocotorta's versatility shines through in the diverse variations and accompaniments that complement its classic recipe. From the traditional rendition featuring chocolate cookies and dulce de leche to innovative interpretations using different cookie bases, such as vanilla cookies or crispy cereal treats. The possibilities are endless. Additionally, Chocotorta pairs harmoniously with assorted toppings and garnishes. Fresh berries, such as plump raspberries or tart blueberries, add a burst of vibrant color and tangy sweetness. A sprinkling of toasted nuts, like slivered almonds or chopped walnuts, imparts a delightful crunch and nutty flavor. Drizzles of chocolate syrup or caramel sauce elevate the dessert's decadence, while a dollop of whipped cream or a scoop of vanilla ice cream provides a cooling contrast to the luscious chocolate layers.
CHOCOTORTA
This no-bake chocotorta is thrown together with everyday staples from the Argentine pantry. The rich, chocolatey cake is often served as a birthday cake.
Provided by Rachel Tolosa Paz
Yield Serves 12
Number Of Ingredients 12
Steps:
- Heat the whole milk, sugar, baking soda, and pinch of salt in a heavy-based saucepan over high heat. Just before the mixture comes to the boil, reduce the heat to very low, ensuring that the mixture maintains a very gentle simmer (you may need to adjust the heat accordingly). Cook, stirring often, for about 1 hour, in which time the mixture will darken and thicken. From this point, stir the mixture frequently to avoid it catching and burning. Continue stirring for 20-30 minutes, until the mixture is thick and toffee-colored.
- To test if the dulce de leche is ready, place a spoonful on a cold saucer or plate. Allow it to cool and thicken, then run your finger through the centre of the dulce de leche. If the mixture doesn't pool back, it is ready. Transfer to a bowl and allow to cool completely.
- Transfer the dulce de leche to a very clean and dry glass jar. It will keep in the fridge for 2-3 weeks.
- Lightly grease a 8¾-in springform cake tin and line the base and side with baking paper.
- Place the cream cheese and dulce de leche in a bowl and use electric beaters to beat until well combined. Set aside.
- Whisk the cocoa powder and milk in a bowl, until the cocoa is dissolved. Dip one-third of the biscuits in the cocoa milk for just a few seconds, then transfer to the base of the prepared tin.
- Spread one-third of the dulce de leche mixture over the biscuits, then repeat with two more layers of dipped biscuits and dulce de leche. Set aside in the fridge.
- To make the ganache, place the cream in a saucepan over medium heat. When the cream is warm, but not boiling, remove from the heat and add the chocolate but do not mix or beat. Set aside for 10 minutes, then gently stir until smooth and glossy. Pour the ganache over the chocotorta and return to the fridge for at least 6 hours or overnight to set.
- Remove the chocotorta from the tin and gently remove the baking paper. To serve, warm a knife in hot water, then dry and cut the cake into thick slices.
CHOCOTORTA
Create a chocotorta, a no-bake Argentinian dessert made with thin chocolate biscuits, dulce de leche and soft cheese - it's perfect for a garden party
Provided by Sandra Fredes
Categories Dessert
Time 20m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Combine the dulce de leche and soft cheese with a pinch of salt until smooth. Set aside.
- Pour the milk or coffee into a shallow bowl and dip in each chocolate biscuit for a few seconds until soaked but not falling apart. Arrange half the soaked biscuits in a 20 x 30cm baking tin or rectangular baking tray (ours was 3.5cm deep) in a single layer.
- Spread a thick layer of the dulce de leche mixture over the layer of biscuits, then repeat with the remaining biscuits and dulce de leche mixture until everything has been used up (you should finish with a layer of the dulce de leche mixture). Chill for at least 2 hrs until set, or ideally overnight. Before serving, dust with cocoa powder and scatter with the chocolate chips. Cut into squares. Will keep chilled for up to 24 hrs.
Nutrition Facts : Calories 683 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
Tips:
- For a richer flavor, use high-quality chocolate. You can use dark, milk, or white chocolate, depending on your preference.
- Make sure the cream cheese is at room temperature before you start baking. This will help it blend smoothly with the other ingredients.
- Don't overbeat the egg whites. You want them to be stiff, but not dry.
- Be careful not to overbake the cake. It should be cooked through, but still moist.
- Let the cake cool completely before you frost it. This will help the frosting set properly.
- If you want to make a gluten-free version of this cake, you can use gluten-free cookies or graham crackers for the crust.
- You can also use a different type of filling for this cake, such as dulce de leche, Nutella, or fruit preserves.
Conclusion:
Chocotorta is a delicious and easy-to-make cake that is perfect for any occasion. With its rich chocolate flavor and creamy frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a dessert that will impress your friends and family, give chocotorta a try!
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