Ingredients with Measurements:
- 24 chocolate wafers
- 1 cup heavy cream
- 1 cup marshmallow fluff
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
- 1/4 cup milk
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. In a large mixing bowl, beat together the cream cheese and sugar until smooth.
2. Add in the marshmallow fluff, cocoa powder, vanilla extract, and salt, and continue mixing until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
5. In a double boiler or microwave-safe bowl, melt the chocolate chips with the milk, stirring until smooth.
6. Line the bottom of the springform pan with a layer of chocolate wafers.
7. Spoon a layer of the chocolate mixture over the wafers, spreading it evenly.
8. Drizzle a layer of the melted chocolate over the chocolate mixture.
9. Repeat layers of wafers, chocolate mixture, and melted chocolate until all ingredients are used up.
10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
11. When ready to serve, remove the chocotorta from the pan and garnish with additional chocolate wafers and marshmallows, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 0 minutes
Chilling time: 4 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories: 480
Total Fat: 31g
Saturated Fat: 18g
Cholesterol: 70mg
Sodium: 260mg
Total Carbohydrates: 49g
Dietary Fiber: 3g
Sugars: 36g
Protein: 5g
Substitutions for ingredients:
- Chocolate wafers can be substituted with graham crackers or Oreo cookies.
- Semisweet chocolate chips can be substituted with milk chocolate or dark chocolate chips.
- Marshmallow fluff can be substituted with marshmallows melted in the microwave.
Variations:
- Add a layer of sliced bananas or strawberries between the layers of chocolate mixture for a fruity twist.
- Use white chocolate chips instead of semisweet chocolate chips for a different flavor profile.
- Crushed nuts or cookie crumbs can be added as a topping for added texture.
Tips and tricks:
- Make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Use a spatula to gently fold in the whipped cream to avoid deflating it.
- Use a serrated knife to cut through the layers of the chocotorta for clean slices.
Storage instructions:
Store any leftover chocotorta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dessert is best served cold and does not need to be reheated.
Presentation ideas:
Serve the chocotorta on a cake stand or platter and garnish with additional chocolate wafers and marshmallows.
Garnishes:
Chocolate wafers, marshmallows, whipped cream, crushed nuts, or cookie crumbs.
Pairings:
Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
This dessert is rich and decadent on its own and does not need any additional side dishes.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the chocotorta is difficult to cut through, let it sit at room temperature for a few minutes to soften before slicing.
Food safety advice:
Make sure all ingredients are fresh and have not passed their expiration dates. Keep the chocotorta refrigerated until ready to serve.
Food history:
Chocotorta is a popular dessert in Argentina, made with chocolate wafers and dulce de leche. This version adds marshmallow and cream cheese for a rich and creamy twist.
Flavor profiles:
Rich, chocolatey, and creamy with a hint of marshmallow sweetness.
Serving suggestions:
Serve chilled and enjoy with a fork or spoon.
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Taste: Sweet, Rich, Chocolatey, Gooey