Argentinian Chocotorta
Ingredients:
– 2 packages of chocolate cookies (like Chocolinas or any chocolate tea biscuits)
– 500g (17 oz) of cream cheese
– 500g (17 oz) of dulce de leche
– 1 cup of milk or coffee (for dipping the cookies)
– Optional: cocoa powder or grated chocolate for topping
Instructions:
1. **Prepare the Cream:** In a mixing bowl, combine the cream cheese and dulce de leche. Mix until smooth and creamy.
2. **Dip the Cookies:** Pour the milk or coffee into a shallow dish. Dip each chocolate cookie briefly in the liquid to soften them. Be careful not to soak them too long, or they will become too mushy.
3. **Layer the Dessert:** In a rectangular dish or baking pan, start with a layer of softened cookies. Spread a layer of the cream cheese and dulce de leche mixture over the cookies. Repeat the layers, alternating between cookies and cream, until you run out of ingredients. The top layer should be the cream mixture.
4. **Chill:** Refrigerate the Chocotorta for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to firm up.
5. **Serve:** Before serving, you can optionally dust the top with cocoa powder or sprinkle with grated chocolate for an extra touch.
Prep Time: 20 minutes | Chill Time: 4 hours | Servings: 8-10
