Chocolate & Dulce de Leche Icebox Cake (No Bake)
Jan 1, 2021 22:11:29 GMT -5
Post by Shoshanna on Jan 1, 2021 22:11:29 GMT -5
Chocolate and Dulce de Leche Icebox Cake (Argentinian Chocotorta)
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.
Prep Time 40 minutes
Cook Time 0 minutes
Resting Time 6 hours
Total Time 6 hours 40 minutes
Servings 12 slices
Ingredients
Dulce de Leche
1 14 oz. can of Magnolia Brand Condensed Milk
Chocotorta
2 cups cream cheese softened or queso crema (16 oz, 450 grams)
1 1/3 cups dulce de leche recipe below (14 oz, 397 grams)
1 1/2 cups milk 354 ml
800 grams chocolate cookies* 28 oz
Ganache topping
2/3 cup chopped chocolate 113 grams, 4 oz
1/3 cup heavy cream 78 ml
Instructions
Chocotorta
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.
Chocotorta
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.
To assemble
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.
Ganache topping
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.
To serve
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.
Storage
Store it in the fridge for up to 4 days.
Recipe Notes
*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.
link
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.
Prep Time 40 minutes
Cook Time 0 minutes
Resting Time 6 hours
Total Time 6 hours 40 minutes
Servings 12 slices
Ingredients
Dulce de Leche
1 14 oz. can of Magnolia Brand Condensed Milk
Chocotorta
2 cups cream cheese softened or queso crema (16 oz, 450 grams)
1 1/3 cups dulce de leche recipe below (14 oz, 397 grams)
1 1/2 cups milk 354 ml
800 grams chocolate cookies* 28 oz
Ganache topping
2/3 cup chopped chocolate 113 grams, 4 oz
1/3 cup heavy cream 78 ml
Instructions
Chocotorta
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.
Chocotorta
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.
To assemble
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.
Ganache topping
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.
To serve
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.
Storage
Store it in the fridge for up to 4 days.
Recipe Notes
*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.
link
