Chocotorta — chilled chocolate biscuit and dulce de leche cake
Layers of chocolate biscuits dipped in coffee-flavoured milk, with a dulce de leche cream.
Active time25 min
CookingNo cooking
Total8 hResting : 8 h
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Ingredients
- 650 g plain cream cheese
- 250 ml whole milk
- 50 Chocolinas-style chocolate biscuits
- 2 g instant coffee
- 650 g dulce de leche
Preparation
Stir 500 g cream cheese and 500 g dulce de leche together in a bowl until smooth. Keep the 150 g cream cheese and 150 g dulce de leche for the decoration separate. Dissolve the coffee in the milk in a shallow dish.
650 g plain cream cheese250 ml whole milk2 g instant coffee650 g dulce de leche- mixing bowl
- spatula
- shallow dish
Line the tin with baking paper. Briefly dip the biscuits in the coffee milk and cover the base of the tin. Break biscuits as needed to fill gaps. Spread cream over them. Alternate dipped biscuits and cream until both are used up. Cover with cling film and refrigerate for 480 minutes.
50 Chocolinas-style chocolate biscuits- 20 cm square tin
- baking paper
- shallow dish
- spatula
- cling film
- refrigerator
Mix the cream cheese and dulce de leche reserved for decoration. Unmould the chilled cake and pipe this cream over it. Serve chilled.
- mixing bowl
- spatula
- piping bag
- serving dish
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration