Chocotorta: easy recipe without oven step by step

The chocotorta It is one of the most traditional and easy desserts in Argentine cuisine. Not only is it delicious, but its preparation does not require an oven, which makes it a perfect option for any occasion, such as a birthday, a snack or when you want to surprise the little ones in the house. In addition, it is ideal to prepare with children, since it does not involve any type of cooking and is very practical.

Ingredients:

• Chocolate cookies (quantity depends on the size of the cake, usually 25-30 cookies)
• 1 kg of dulce de leche
• 1 kg of cream cheese or cream
• Coffee diluted in water or chocolate milk (to dip the cookies)
• Optional: decoration with chocolate noodles, shavings, whipped cream or cocoa powder

Step by step preparation:

1. Prepare the cream mixture: In a large bowl, mix the dulce de leche and the cream cheese or heavy cream. Mix well until you obtain a smooth, homogeneous consistency of light caramel color. The cream cheese should be at room temperature to facilitate its integration, which will allow the mixture to be more manageable.

2. Moisten the cookies: Prepare a cup of coffee diluted with water or chocolate milk. Lightly moisten each cookie in the coffee or milk, making sure not to soak them too much so they don't fall apart. (Tip: If you prefer a milder flavor, use chocolate milk; for a more adult touch, choose coffee.)

3. Assembling the cake: On a high-sided baking sheet or springform pan, place a first layer of moistened biscuits covering the entire bottom. Then, spread a generous layer of dulce de leche cream on top of the biscuits. Repeat the process alternating layers of biscuits and cream until you have about 6 layers of biscuits and 5 of cream, or the desired height. The last layer should be cream for a smooth finish.

4. Decoration: You can decorate the surface of the chocotorta with whatever you prefer: cocoa powder, chocolate shavings or whipped cream. Another excellent option is to use a pastry bag to create decorations with more dulce de leche cream on the edges or even add pieces of grated chocolate.

5. Chilled: Place the chocotorta in the refrigerator and let it cool for at least 6 hours, although it is best to let it rest for 12 hours or prepare it the day before. This resting time is essential for the cookies to become well moistened and blend with the cream, achieving a homogeneous texture when cutting the cake.

6. Serving time: After the resting time, take the chocotorta out of the refrigerator and it will be ready to serve. Remember that the longer it stays in the refrigerator, the better its consistency and flavor will be.

Variants of chocotorta:

Although the original recipe uses chocolate chip cookies and a mixture of dulce de leche and cream cheese, it is a very versatile and adaptable dessert. Here are some options:

• Different cookies: If you don't have chocolate cookies, you can use another flavor of cookies such as vanilla or coconut.
• Bathing the cookies: If you want to give your bath a different flavor, you can soak them in liquor, for example, coffee liqueur for adults.
• Alternative filling: Instead of cream cheese, try whipped cream or mascarpone to vary the texture.

This dessert, very similar to the famous tiramisu due to its layers and texture, has been a classic in Argentine kitchens since its creation in the 80s, when publicist Maite Madragaña combined Chocolinas cookies, Mendicrim cream cheese and Ronda dulce de leche. However, it has evolved with personal tastes and preferences, which makes it such a special dessert and loved by everyone.

Chocotorta is an excellent option to bring to family gatherings or any celebration where you are looking for an easy, inexpensive and deliciously irresistible dessert. This cake is perfect for large quantities, since you don't need an oven or too many utensils to prepare it, and its flavor is so addictive that everyone will want to repeat.

Go ahead and try this classic chocotorta and add your personal touch to your next special occasion!