In the following lines, I will explain how to concoct a Chocotorta. This is the most delectable dessert of my country, and dare I say, the whole globe.
Let me be straight here: this dessert is just an excuse to cram a lot of dulce de leche and sugar into your body. However, it gives a lot of room for variation since it's so basic and understated.
The concept is not too hard to comprehend: it's basically several layers of biscuits with a creamy paste between each, and it's eaten cold. The sublime part of this dish, though, is the texture. I suppose it could be compared to an Oreo Madness or similar things.
In any case, to create it, you need a whole bunch of chocolate biscuits.
They must be dry, NOT sugar-coated or too sugary for that matter, and soft.
The ideal kind is the namesake for the dish: Chocolinas.
You can buy these at international markets in the US, but I'm sure Nabisco has some sort of replacement you can use, right?
If you can't find any of these, you can make the biscuits at home. Considering it's not an easy task (unless you have a passion for patisserie), I won't take the time to explain how to. Here's a website that explains how to make them with nice pictures and all, but in Martian.
So, let's say that's not a problem!Here's what you need!: (we need a punctuation mark that's both an exclamation sign and a colon)
- 60 or so dry, soft chocolate biscuits, plain.
- A big pot of prime Argentinian dulce de leche. (If you can't find some, it's really easy to make.)
- A big cup of coffee, or even a jar. You can choose what kind of coffee you want to add for different flavours.
- Lotsa cream. This is the tricky part. The better the cream, the better the dessert, so just pick whatever is the best for you. In Argentina, it's commonly made with a sour cheese-based cream, but I personally prefer it sweet. For novelty, some people use ice-cream.
- Cream cheese. You probably don't have the cream we use, so you are probably better off using whipped cream and adding the cheese as some Philadelphia or whatever.
Here are the instructions:
1. Grab a large rectangular pan. Place the biscuits one next to the other on the pan until you make a whole floor with them.
2. Mix the dulce de leche, the cream and the cream cheese together. Feel free to add almonds, nuts or peanuts to the paste, but that's just being insane in my eyes.
3. Soak the layer of biscuits in the pan with hot coffee.
4. Add a layer of the paste on top of the biscuits, like a mason would with cement to a row of bricks.
5. Put another layer of biscuits atop the paste.
6. Repeat this process until you have a final layer of biscuits on top.
7. Put a plastic wrap around the cake and shove it into the fridge for 3 hours or so.
And that's it! You can do it with a little cousin or bro or woman since it's so simple.
Add sprinkles! M&Ms! Whatever.
To me, the best way to make this is making the paste thick enough to create more space between the biscuit layers without making the cake soft.
If you made the dessert right, you'll grab bites so big you choke.