This chocolatey Argentinian dessert is layered with cookies, sour cream and dulce de leche. Chocotorta is the most Argentinian of cakes. Really easy and quick to prepare, and you don’t need to turn the oven on. It is decadently delicious! Perfect for Shavuos!
- Cooking and Prep: 8 h
- Serves: 6
For the Sour Cream-Dulche de Leche Mixture
In a large bowl, mix the sour cream with the Dulce de Leche and whisk until smooth. Make sure it’s smooth—it must not be lumpy. Reserve.
Assemble the Cake
In a large shallow bowl, pour some milk and soak the chocolate graham crackers one by one. Don’t over-soak as they can break.
Arrange the soaked cookies in a rectangular mold forming a single layer of cookies covering the entire surface.
Pour some of the Dulce de Leche mixture over the top, spreading evenly with a spatula. Arrange another layer of cookies, then more Dulce de Leche and so on. You should have at least four layers of cookies, ending with a layer of Dulce de Leche.
For the Garnish
You can top it off with whatever you want. I used the extra Dulce de Leche - sour cream mixture and Swiss Meringue to decorate the cake. But you can use chocolate ganache or just any frosting of your choice. Decorate your cake as you want. Use your imagination. I love creativity!
Cover with plastic film and refrigerate overnight. The longer you let it sit in the refrigerator the better it gets.
In addition to the prep time, this recipe is best if it sits in the refrigerator overnight, so plan ahead! It also freezes beautifully.