Ingredients with Measurements:
- 24 chocolate graham crackers
- 1 cup of dulce de leche
- 1 cup of heavy cream
- 8 oz of cream cheese, softened
- 1/2 cup of powdered sugar
- 1/4 cup of cocoa powder
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- Chocolate shavings or cocoa powder for garnish
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. In a large mixing bowl, beat the heavy cream until stiff peaks form.
2. In another mixing bowl, beat the cream cheese until smooth.
3. Add the powdered sugar, cocoa powder, vanilla extract, and salt to the cream cheese mixture and beat until well combined.
4. Fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Spread a thin layer of dulce de leche on the bottom of the springform pan.
6. Place a layer of chocolate graham crackers on top of the dulce de leche, breaking them into smaller pieces if necessary to fit.
7. Spread a layer of the cream cheese mixture on top of the graham crackers.
8. Repeat layers of dulce de leche, graham crackers, and cream cheese mixture until all ingredients are used, ending with a layer of cream cheese mixture on top.
9. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
10. Before serving, remove the sides of the springform pan and garnish with chocolate shavings or cocoa powder.
Time:
Preparation time: 30 minutes
Cooking time: None (refrigeration time only)
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 29g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 430mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 33g
Protein: 5g
Substitutions for ingredients:
- Chocolate graham crackers can be substituted with regular graham crackers or chocolate wafer cookies.
- Dulce de leche can be substituted with caramel sauce.
- Heavy cream can be substituted with whipped topping or coconut cream.
- Cream cheese can be substituted with mascarpone cheese or ricotta cheese.
Variations:
- Add a layer of sliced bananas or strawberries between the layers of graham crackers and cream cheese mixture.
- Use different flavors of graham crackers, such as cinnamon or honey.
- Drizzle additional dulce de leche or caramel sauce on top of the finished cake.
- Top with fresh whipped cream instead of chocolate shavings.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the mixture.
- Use a serrated knife to easily cut through the layers of graham crackers.
- Refrigerate the cake for at least 4 hours to allow the layers to set and the flavors to meld together.
- Serve the cake chilled for the best texture and flavor.
Storage instructions:
Store leftover cake covered in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled and does not need to be reheated.
Presentation ideas:
Serve slices of the cake on a decorative plate or cake stand. Drizzle additional dulce de leche or caramel sauce on top and garnish with fresh berries or chocolate shavings.
Garnishes:
Chocolate shavings or cocoa powder.
Pairings:
This cake pairs well with a cup of coffee or a glass of milk.
Suggested side dishes:
Serve with fresh fruit or a side of whipped cream.
Troubleshooting advice:
- If the cream cheese mixture is too thick, add a tablespoon of milk to thin it out.
- If the cake is difficult to cut through, let it sit at room temperature for a few minutes before slicing.
Food safety advice:
Make sure to refrigerate the cake at 40°F or below to prevent bacterial growth.
Food history:
Chocotorta is a popular Argentine dessert made with chocolate cookies and dulce de leche. It is a no-bake cake that is easy to make and perfect for special occasions.
Flavor profiles:
This cake is rich and chocolatey with a sweet caramel flavor from the dulce de leche.
Serving suggestions:
Serve chilled for the best texture and flavor.
Related Categories
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Region: Argentinean
Taste: Rich, Sweet, Decadent, Creamy, Chocolatey