Ingredients with Measurements:
- 24 chocolate cookies
- 1 cup shredded coconut
- 1 cup heavy cream
- 1 cup cream cheese
- 1 cup sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter, melted
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Special Equipment Needed:
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. In a food processor, pulse the chocolate cookies until they become fine crumbs. Add the shredded coconut and pulse again until combined.
2. In a mixing bowl, combine the cookie-coconut mixture with the melted butter. Mix well until the crumbs are evenly coated.
3. Press the crumb mixture onto the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
4. In a double boiler or microwave-safe bowl, melt the chocolate chips. Set aside to cool slightly.
5. In a mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, cocoa powder, sugar, vanilla extract, and salt. Mix until well combined.
6. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
7. Fold the melted chocolate into the cream cheese mixture. Then, fold in the whipped cream until well combined.
8. Pour the filling over the chilled crust. Smooth the top with a spatula.
9. Cover and chill in the refrigerator for at least 4 hours or overnight.
10. Before serving, remove the chocotorta from the springform pan. Garnish with additional shredded coconut or chocolate shavings, if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 0 minutes
- Chilling time: at least 4 hours or overnight
Temperature:
- Refrigerator temperature
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 580
- Total fat: 41g
- Saturated fat: 25g
- Cholesterol: 95mg
- Sodium: 290mg
- Total carbohydrates: 49g
- Dietary fiber: 3g
- Sugars: 38g
- Protein: 7g
Substitutions for ingredients:
- Chocolate cookies: You can use any chocolate sandwich cookies or chocolate wafers.
- Shredded coconut: You can use sweetened or unsweetened shredded coconut.
- Heavy cream: You can use whipped topping or whipped cream substitute.
- Cream cheese: You can use mascarpone cheese or ricotta cheese.
- Sweetened condensed milk: You can use evaporated milk or coconut milk.
- Semisweet chocolate chips: You can use dark chocolate chips or milk chocolate chips.
- Cocoa powder: You can use Dutch-processed cocoa powder or unsweetened cocoa powder.
- Granulated sugar: You can use brown sugar or honey.
Variations:
- Mint chocolate chocotorta: Add 1 teaspoon of peppermint extract to the filling mixture.
- Peanut butter chocolate chocotorta: Add 1/2 cup of creamy peanut butter to the filling mixture.
- Raspberry chocolate chocotorta: Add 1/2 cup of raspberry jam to the filling mixture.
- Vanilla chocolate chocotorta: Omit the cocoa powder and add 1 teaspoon of vanilla extract to the filling mixture.
Tips and Tricks:
- Make sure to chill the crust before adding the filling to prevent it from crumbling.
- Use a spatula to smooth the top of the filling for an even layer.
- For a richer chocolate flavor, use dark chocolate chips instead of semisweet.
- Garnish with additional shredded coconut or chocolate shavings for a decorative touch.
Storage Instructions:
- Store the chocotorta in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- The chocotorta is best served chilled and does not need to be reheated.
Presentation Ideas:
- Serve the chocotorta on a cake stand or platter.
- Dust the top with cocoa powder or powdered sugar for a finishing touch.
Garnishes:
- Shredded coconut
- Chocolate shavings
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the crust is too crumbly, add more melted butter to the mixture.
- If the filling is too runny, chill it in the refrigerator for a few minutes before pouring it onto the crust.
Food Safety Advice:
- Make sure to use pasteurized dairy products to prevent foodborne illness.
- Store the chocotorta in the refrigerator to prevent spoilage.
Food History:
- Chocotorta is a popular dessert in Argentina, made with chocolate cookies and dulce de leche.
Flavor Profiles:
- Rich, chocolatey, and coconutty.
Serving Suggestions:
- Serve chilled for the best texture and flavor.
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Taste: Rich, Sweet, Coconutty, Chocolatey