Chocotorta Argentina | Easy and Delicious Cake

By The Cooking Foodie · 30 min

Ingredients

Instructions

1. Mix the cream cheese and dulce de leche in a large bowl until completely smooth and creamy. Set aside.
2. Pour coffee, milk, or a mix of both into a shallow bowl for dipping.
3. Dip each cookie quickly, about 1 second per side, so it does not get soggy. Lay a single layer of cookies across the bottom of an 8-inch (20×20 cm) square pan.
4. Spread an even layer of cream over the cookies with an offset spatula.
5. Keep layering cookies and cream until there are 5 cookie layers in total, ending with cookies on top.
6. Cover and refrigerate for at least 6 hours or overnight, until fully set. Keep a little cream aside for decoration if you like.
7. Unmould the cake, spread the reserved cream on top, and add chocolate shavings if using. Slice and serve cold.

Summarized from The Cooking Foodie's video. Watch it for the details.

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MilkCream cheeseChocolateBiscuitDulce de leche