The chocolate cake could easily be compared to our traditional grandmother’s biscuit cake, although with traditionally Argentine ingredients such as chocolinas and dulce de leche, which make this cake a real delight.
The recipeΒ is very simple but delicate , since if we try to assemble it outside the mould it can spread a little. But you will see that, following this recipe to the letter, it will turn out wonderfully well.
We will just have to be a little patient because it needs to rest in the fridge for the cream to settle. Choco cake is an ideal dessert to prepare in the hot months, since it is best when it is cold . As a dessert it is a great option, although if you take it out for a snack you will surely be amazed.
Ingredients
- 450g cold dulce de leche
- 250g cold cream cheese
- 200g cold whipping cream
- 300g of rectangular chocolate cookies
- 150ml of cold coffee
Instructions
- Beat 450 grams of cold dulce de leche with 250 grams of cold cream cheese and 200 grams of cold whipping cream. Beat for 5 minutes until the mixture has a homogeneous color and is very creamy. Transfer the cream to a pastry bag and set aside.
- We beat the dulce de leche, the cheese and the cream of the chococake
- vPrepare about 300 grams of biscuits to assemble the cake. Dip the biscuits for a couple of seconds in about 150 ml of cold coffee and place them on the base of the mould, trying to fill all the gaps. Cut the biscuits into pieces if necessary.
- Put the first layer of cookie in the mold for the chococake
- Put a layer of cream with the help of the pastry bag. In this step, it is very important not to try to smooth the cream, as we could break the cookies underneath.
- Place the first layer of cream in the mold for the chococake
- Continue alternating layers of cookie and layers of dulce de leche cream.
- Put the second layer of cookie on the chococake cream
- When the mold filled with layers of cookies and layers of cream, we place the last layer of cookies, since it will serve as a base when we unmold the cake.
- Place the last layer of chococake cookies
- Put the cake in the fridge until the next day. To remove it from the mould, we simply cut the corners of the disposable mould very carefully so as not to create shavings, turn it over onto the plate and remove the mould. We can cover the top of the cake with a little more cream or leave it as is.
