Ingredients with Measurements:
- 2 packages of Oreo cookies (14.3 oz each)
- 1 can of sweetened condensed milk (14 oz)
- 1 cup of heavy cream
- 1 cup of cream cheese (8 oz)
- 1 cup of chocolate chips
- 1 cup of hot water
- 1 tbsp of instant coffee powder
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Crush the Oreo cookies in a food processor until they become fine crumbs.
2. In a mixing bowl, combine the cream cheese and sweetened condensed milk. Mix until smooth.
3. In a separate bowl, whip the heavy cream until it forms stiff peaks.
4. Fold the whipped cream into the cream cheese mixture.
5. Melt the chocolate chips in a double boiler or microwave and add it to the cream cheese mixture. Mix well.
6. In a small bowl, mix the hot water and instant coffee powder until dissolved.
7. Dip the Oreo cookies in the coffee mixture and layer them in the bottom of the springform pan.
8. Spread a layer of the cream cheese mixture on top of the cookies.
9. Repeat the layers of cookies and cream cheese mixture until all ingredients are used, ending with a layer of cream cheese mixture on top.
10. Chill in the refrigerator for at least 4 hours or overnight.
11. Before serving, remove the sides of the springform pan and garnish with additional crushed Oreo cookies or chocolate shavings.
Time:
Preparation time: 30 minutes
Chilling time: 4 hours or overnight
5. Temperature:
No temperature required.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 490
Total fat: 29g
Saturated fat: 16g
Cholesterol: 72mg
Sodium: 280mg
Total carbohydrates: 54g
Dietary fiber: 1g
Sugars: 42g
Protein: 7g
Substitutions for ingredients:
- Instead of chocolate chips, you can use chopped chocolate bars or chocolate chunks.
- If you don't have instant coffee powder, you can use brewed coffee or espresso.
Variations:
- You can add a layer of sliced bananas or strawberries between the layers of cookies and cream cheese mixture.
- You can use different flavors of Oreo cookies, such as mint or peanut butter.
- You can add a layer of caramel or dulce de leche on top of the cookies before adding the cream cheese mixture.
Tips and tricks:
- Make sure to dip the Oreo cookies quickly in the coffee mixture to avoid them becoming too soggy.
- Use a spatula to spread the cream cheese mixture evenly over the cookies.
- Chill the Chocotorta for at least 4 hours to allow the flavors to meld together.
Storage instructions:
Store the Chocotorta in the refrigerator for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the Chocotorta on a cake stand or platter. You can also dust the top with cocoa powder or powdered sugar.
Garnishes:
Crushed Oreo cookies, chocolate shavings, whipped cream, fresh berries.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cream cheese mixture is too thick, add a splash of milk to thin it out.
- If the Chocotorta is too soft, chill it for a longer period of time.
Food safety advice:
Make sure to use pasteurized dairy products and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Chocotorta is a popular dessert in Argentina, made with layers of cookies and dulce de leche. This version uses Oreo cookies and chocolate for a twist on the classic recipe.
Flavor profiles:
The Chocotorta is rich and creamy, with a chocolatey and slightly coffee-flavored filling. The Oreo cookies add a crunchy texture to the dessert.
Serving suggestions:
Serve the Chocotorta as a dessert after a meal or as a sweet treat for a special occasion.
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