‘Chocotorta’ is a common birthday cake in Argentina. The name is a portmanteau of the Spanish words for chocolate and cake.
- butter, for greasing
- 500 g (1 lb 2 oz) cream cheese
- 500 g (1 lb 2 oz) Dulce de leche (recipe here)
- 1 tbsp unsweetened (Dutch) cocoa powder
- 250 ml (8½ fl oz/1 cup) full-cream (whole) milk
- 400 g (14 oz) Chocolinas or plain uncoated chocolate biscuits (cookies)
- 200 ml (7 fl oz) thick (double/heavy) cream
- 400 g (14 oz) dark chocolate (at least 70 per cent cocoa solids), broken into small pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 6 hours
- Lightly grease a 22-cm (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.
Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99