Chocotorta

Ingredients:

• About 1 1/2 cups of brewed coffee, cooled

  • Ready made cold brew is a good option

• Two full 8-count packs + 1 pack of 14 (105g) of Shirley chocolate biscuits

  • or 2-3 (170g) packs of Chocolinas

• 3 cups of sour cream (or mascarpone cheese)

• 3 cups of dulce de leche (San Ignacio, La lechera)

• Chocolate sprinkles, optional

• Two shots of brandy or licor 43

Preparation:

Mise en place: the dulce de leche and sour cream mixture, biscuits, and coffee are ready for assembly

Please note, I used Shirley chocolate biscuits, sour cream, and no liqueur for this recipe, and made it in a 10”x10” dish that’s 3 inches deep. You may end up using less ingredients if your dish is smaller.

If you’re making this dessert for adults, in a medium size bowl mix the liqueur and coffee and set aside. Next, using your electric stand mixer or in a large bowl mixed together the sour cream (or marscapone) and dulce de leche. Mix well until both are combined smoothly. Set aside. Next, open your cookie packages up and place them all on a plate. You want to have a mise en place (picture to the right) set so that it becomes easy to assemble the cake.

Putting it together:

Taking two cookies at a time, dip them completely in the coffee for a quick second. Then place them in the dish to start creating a full layer of dipped biscuits. Once a full layer is created, add a spatular and a half of the dulce de leche and cream mixture. Spread it evenly to create a layer of this filling. Repeat the cookie dipping steps and cover the dulce the leche layer. With the ingredients here I was able to create five layers of each. The top layer should be of the cream and dulce de leche mixture. Finely crumble a few biscuits to top the cake and add the sprinkles. Let it chill in the fridge for at least 4 hours so that it sets. Overnight is even better. Goes will with milk or coffee any time of day.