Hello friends! Let’s make one of the best desserts I’ve ever had in my life! This phenomenal dessert is called Chocotorta, and it will win you over!
Today’s post is sponsored by Magnolia Brand Condensed Milk.
Chocotorta is an Argentinian dessert made of chocolate cookies dipped in milk, layered between a Dulce de Leche and Cream Cheese (or Queso Crema) silky cream.
For this version, I made the cookies myself, but you are more than welcome to use store-bought chocolate cookies. This is the recipe I used. One batch was enough for the dessert.
Chocotorta is basically an icebox cake! It is incredibly easy to make, specially if you use store-bought cookies.
If you love dulce de leche, this is your dessert!
Chocotorta is incredibly rich, indulgent, and it will leave you wanting more and more!
For this recipe, I made the dulce de leche out of a can of Magnolia Brand Condensed Milk. It’s easier than you can imagine, and there’s more than one way you can go about it.
There three different ways you can make dulce de leche out of a can of condensed milk.
Pour the contents of a can of Magnolia Brand Condensed Milk in a baking dish.
Place the dish in a larger baking pan filled with water, to form a water bath.
Cover with foil and bake in 350ºF oven for 2 to 3 hours. Baking time will vary depending on how much condensed milk you are baking. If you are baking the contents of 2 or more cans, it might take longer than baking just one.
Stir every 45 minutes or so.
Bake until the condensed milk has a deep caramel color, and looks thick.
Make sure to keep water in the bottom pan at all times. The water will begin to evaporate. When that happens, make sure to replace it with more water.
Pressure Cooker Method
This is actually my favorite method, because it’s the fastest. However, you have to take some safety measures when using a pressure cooker to make dulce de leche.
Remove the label from the can, place the sealed condensed milk can in a pressure cooker full of water, covering the can by at least 2 inches. Cook on medium-high under pressure for 30 minutes.
Make sure to let the can and the water cool down completely before handling it.
And last, but not least, there’s the…
This is another method that requires safety measurements.
Place the sealed can of condensed milk in a large pot filled with water. Boil sealed can for 2 1/2 hours. Make sure the can is covered with water the whole time, pouring more water in the pot as it evaporates. Do not leave the pot unattended.
Always check to see if you need to add more water in the pot so that the can remains covered.
Let the can and water cool down all the way before removing and opening the can.
Anyway, once you have the delicious dulce de leche ready to go, and the cookies, it’s time to start making the Chocotorta!
Here comes the easy part!
Start by preparing the Dulce de Leche/Cream Cheese silky cream.
Cream the cream cheese until fluffy.
Next, add the dulce de leche, and cream to form a creamy mixture.
Once the cream is smooth, set it aside while you make the first layer of the dessert.
Dunk each cookie, one by one, in the milk.
And distribute the cookies evenly on the bottom of a 8×8″ pan in a single layer.
Pro tip: Line the bottom of the pan with 2 crosswise pieces of parchment paper, with an overhang on top, so later, you can easily remove the Chocotorta from the pan and transfer it to a plate.
Next, spread a layer of the creamy Dulce de Leche/Cream Cheese mixture on top of the cookies.
Pro tip: You can use a piping bag to pipe the mixture on top of the cookies, or simply spoon it on top of the cookies.
And use a spatula to smooth everything out.
The cream layer should be as thick as the cookies. Be careful not to put too much cream, it shouldn’t be a very thick layer.
Repeat this process until you are done with the cookies and the cream.
And refrigerate the Chocotorta for a few hours before making the ganache to spread on top.
The Chocotorta should be refrigerated for a total of at least 6 hours, and preferably overnight, so that the flavors and texture really have a chance to come together.
Would you look at that! Isn’t it the most appetizing dessert ever?
If you wish to pipe some dulce de leche on top of your Chocotorta like I did, you have to make more dulce de leche.
To double the recipe, you can simply follow the same methods as I’ve described above and down below in the recipe, using 2 cans of condensed milk instead of just one. You might have to increase baking time for the oven method.
If you make 2 cans of dulce de leche, you might have some leftover. In that case, you can place any leftovers in a zip loc bag and keep it in the freezer for up to 2 months.
Here are some more dulce de leche recipes you may like:
- Dulce de Leche Thumbprint Cookies
- Dulce de Leche Apple Cheesecake
- Dulce de Leche Cake
- Dulce de Leche Donuts
- Dulce de Leche Bars
- Dulce de Leche Snickerdoodles
I hope you enjoyed today’s recipe! Thank you for stopping by!
Chocotorta is an Argentinian dessert that resembles an ice box cake, made out of chocolate cookies dipped in milk, layered between a Dulce de Leche and Cream Cheese silky cream.
Dulce de Leche
can of Magnolia Brand Condensed Milk
cream cheese softened
or queso crema (16 oz, 450 grams)
dulce de leche
recipe below (14 oz, 397 grams)
113 grams, 4 oz
Let’s start by making the dulce de leche out of the Magnolia Brand Condensed Milk. There are a few different ways to go about making dulce de leche out of a can of condensed milk.
Oven method– pre-heat the oven to 350ºF. Open the condensed milk can and pour the milk in an oven proof pan and cover with foil. Place this pan in a larger pan, and fill the larger pan with water to form a water bath. Bake for 2 to 3 hours. Baking time will vary depending on how much condensed milk you are baking at a time. As you bake, stir every 45 minutes or so, making sure the water from the bottom pan isn’t evaporating. If it evaporates, replace with more water so the dulce de leche doesn’t scorch on the sides of the pan. Remove from the oven when the dulce de leche is thick, the color is a deep caramel shade. The dulce de leche will get even thicker as it cools down once you let it rest in the fridge for a few hours before using it in any recipes.
Pressure Cooker method– Remove the label from the can, place sealed can in a pressure cooker full of water, covering the can by at least 2 inches. Cook on medium-high under pressure for 30 minutes. Let the pressure release naturally and let the can and water both cool down all the way before removing and opening the can. Store in the fridge for a few hours before using it in any recipes.
Stove top method– Place the sealed can of condensed milk in a large pot filled with water. Boil sealed can for 2 1/2 hours. Make sure the can is covered with water the whole time, pouring more water in the pot as it evaporates. Let the can and water cool down all the way before removing and opening the can.
Beat the cream cheese with an electric mixer for 2 minutes, until fluffy. Add the dulce de leche, and cream the mixture for another minute.
Line the bottom of a 8×8” pan with parchment paper, so that there’s an overhang of parchment paper to help you pull out the Chocotorta off the pan later after it sets in the fridge.
Start dipping the cookies in the milk, one by one, and place them in one single layer on the bottom of the pan.
Spread a thin layer of the cream cheese/dulce de leche mixture on top of the cookie layer. You can place the mixture in a piping bag to make it easier to form an even layer, or simply spoon the mixture and use an offset spatula to smooth it out.
Next, make another layer of cookies. Dip each cookie in the milk and let the excess drip, before placing it on top of the cream cheese/dulce de leche layer.
Do this until you are out of cookies and cream. The final layer should be the cream cheese/dulce de leche layer.
Place the Chocotorta in the fridge for 2 hours, until firm, before making the ganache to spread on top.
Chop the chocolate finely and place it in a bowl. You can also use chocolate chips instead.
Heat the heavy cream until it almost comes to a boil.
Take it off the heat. Pour it over the chopped chocolate. Let it sit for 1 minute.
Use a whisk to gently mix the heavy cream and chocolate until all the chocolate melts, and the mixture is smooth without any chocolate lumps.
If you still see chocolate lumps in, place the bowl in the microwave for a few seconds.
Let it cool down to room temperature.
Take the Chocotorta out of the fridge, use an offset spatula to spread the ganache on top and make it smooth.
Place the Chocotorta back in the fridge for another 4 hours.
You can also use extra dulce de leche to pipe on top of the Chocotorta. You can sift some cocoa powder on top, or top with chocolate curls, crushed meringue, or serve as is.
Pull both sides of the overhanging parchment paper up to lift the Chocotorta.
Transfer it to a plate.
Slice it with a knife into thin slices. The Chocotorta is very rich and delicious, and certainly an indulgent dessert.
Store it in the fridge for up to 4 days.
*This is the recipe I used for the Chocolate Cookies. You can use store-bought cookies. I went through 35 cookies that measured 3×4” each. The weight of the cookies was about 800 grams.
**If you want to have more dulce de leche to pipe on top of the Chocotorta like I did, make two cans of condensed milk into dulce de leche instead of just one. The baking methods will be the same, but the baking time for the oven method might be slightly longer.