It was first made about 40 years ago in 1982 by Marité Mabragaña, who, whilst working for an advertising agency, decided to combine the products of her two clients: cream cheese and chocolate cookies. The rest, as they say, is history and Chocotorta is now a national favourite!
- 400 g dulce de leche
- 400 g cream cheese
- 500 g chocolate cookies
- 200 ml coffee, sweetened to taste
- 80 g dark chocolate
- 40 ml heavy cream
- 20 g unsalted butter
- 150 g of dulce de leche
- 150 g cream cheese
- Chocolate shavings
Mix the dulce de leche and cream cheese with a mixer set on low speed for two minutes — preferably, leave the cream cheese at room temperature for at least 15 minutes before mixing, so it’s easier to mix.
Line a deep 20 x 20 cm baking pan (the bottom and the sides) with parchment paper, leaving enough to overhang, for easier unmoulding.
Start assembling the cake. Dip each cookie shortly in coffee or milk, then place each on the pan’s bottom, creating a cookie layer, and then spread it with a thin layer of dulce de leche and cream cheese mixture.
Repeat this step five more times, you should end up with six cookie layers and five layers of dulce de leche and cream cheese mixture.
Refrigerate for a minimum of six hours. Once ready to serve, take out of the refrigerator, place a large tray on the top of the pan, and flip to invert the cake onto the said tray. Remove the parchment paper.
Decorating the cake
Make a 300g mixture of dulce de leche and cream cheese, then spread the top of the cake thinly with the said mixture. Save some of the mixture of decorating later.
Prepare the ganache by melting chocolate, heavy cream, and butter in a bain-marie. Wait until the ganache comes to room temperature, then place it in a piping bag, and pipe the ganache along the edges of the cake to create a dripping effect.
Place the remaining dulce de leche and cream cheese mixture into a piping bag, and pipe swirls along the cake’s edges. Finally, fill the center of the cake with chocolate shavings.
Refrigerate for minimum of six hours before serving.