Argentinian Chocotorta
Prepare this delicious Chocotorta, an Argentine-inspired no-bake cake made with crunchy and tasty GOYA® Chocolate Maria Cookies. This cake is layered with coffee-soaked Maria Cookies, then topped with a rich frosting made with dulce de leche and cream cheese. The best part is you don’t have to turn on the oven to make it, it simply goes in the refrigerator – a sublime and delicious dessert!
Total Time
50m
Prep Time:45m
Yields:12 Servings
Ingredients
Cake:
2 pkgs.
(8 oz. each)
brick-style plain cream cheese
½ cup
35% heavy cream
1½ cups
strong brewed coffee, chilled
2 tbsp.
sugar
2 pkgs.
(7 oz. each)
Topping:
3.5 oz.
dark chocolate, finely chopped (at least 70%)
½ cup
35% heavy cream
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Directions
Step 1
Cake: Line 9-inch square baking pan with plastic wrap so it overhangs the edges; set aside.
Step 2
In a medium bowl, beat cream cheese until smooth with electric beaters until smooth. Beat in dulce de leche until blended. In another bowl, whip heavy cream until stiff peaks. Fold whipped cream into dulce de leche mixture. Reserve 1/2 cup dulce de leche frosting for garnishing top of cake. Chill in refrigerator until ready to use.
Step 3
Stir together coffee and sugar. One a time, dip cookies in coffee mixture and arrange in single layer on bottom of prepared pan.
Step 4
Spread 2/3 cup dulce de leche frosting in a thin layer over top. Repeat dipping cookies in coffee and layering with frosting to make 5 layers. The final layer should be frosting. Refrigerate for 2 to 3 hours or cake is well-chilled and layers are set and firm.
Step 5
Invert cake onto serving platter and remove plastic wrap. Refrigerate until ready to top with chocolate ganache.
Step 6
Topping: Place chopped chocolate in a small heat-proof bowl; set aside. In small saucepan set over medium heat, bring cream to a simmer. Pour hot cream over chocolate. Let stand for 1 minute. Whisk until smooth; cool slightly. Spread chocolate ganache over top layer of cake, keeping sides of cake exposed. Refrigerate for 30 to 45 minutes or until chocolate layer is firm and set.
Step 7
Transfer remaining dulce de leche frosting to piping bag fitted with medium star tip. Pipe rosettes around border of cake. Refrigerate until ready to serve. Trim sides of Chocotorta before serving to showcase beautiful layering inside.
Note: Spike coffee with your favorite liqueur. Use decaffeinated coffee or espresso if desired.
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Argentinian Chocotorta
Prep Time 45m
Total time 50m
Yields: 12 Servings
Prepare this delicious Chocotorta, an Argentine-inspired no-bake cake made with crunchy and tasty GOYA® Chocolate Maria Cookies. This cake is layered with coffee-soaked Maria Cookies, then topped with a rich frosting made with dulce de leche and cream cheese. The best part is you don’t have to turn on the oven to make it, it simply goes in the refrigerator – a sublime and delicious dessert!
Ingredients
Cake:
2 pkgs. (8 oz. each)
brick-style plain cream cheese
½ cup
35% heavy cream
1½ cups
strong brewed coffee, chilled
2 tbsp.
sugar
2 pkgs. (7 oz. each)
Topping:
3.5 oz.
dark chocolate, finely chopped (at least 70%)
½ cup
35% heavy cream
Directions
Step 1
Cake: Line 9-inch square baking pan with plastic wrap so it overhangs the edges; set aside.
Step 2
In a medium bowl, beat cream cheese until smooth with electric beaters until smooth. Beat in dulce de leche until blended. In another bowl, whip heavy cream until stiff peaks. Fold whipped cream into dulce de leche mixture. Reserve 1/2 cup dulce de leche frosting for garnishing top of cake. Chill in refrigerator until ready to use.
Step 3
Stir together coffee and sugar. One a time, dip cookies in coffee mixture and arrange in single layer on bottom of prepared pan.
Step 4
Spread 2/3 cup dulce de leche frosting in a thin layer over top. Repeat dipping cookies in coffee and layering with frosting to make 5 layers. The final layer should be frosting. Refrigerate for 2 to 3 hours or cake is well-chilled and layers are set and firm.
Step 5
Invert cake onto serving platter and remove plastic wrap. Refrigerate until ready to top with chocolate ganache.
Step 6
Topping: Place chopped chocolate in a small heat-proof bowl; set aside. In small saucepan set over medium heat, bring cream to a simmer. Pour hot cream over chocolate. Let stand for 1 minute. Whisk until smooth; cool slightly. Spread chocolate ganache over top layer of cake, keeping sides of cake exposed. Refrigerate for 30 to 45 minutes or until chocolate layer is firm and set.
Step 7
Transfer remaining dulce de leche frosting to piping bag fitted with medium star tip. Pipe rosettes around border of cake. Refrigerate until ready to serve. Trim sides of Chocotorta before serving to showcase beautiful layering inside.
Note: Spike coffee with your favorite liqueur. Use decaffeinated coffee or espresso if desired.
