Chocolate Cake with Dulce de Leche (Argentinean Chocotorta)

Chocotorta is an Argentinean dessert made of chocolate cookies dipped in milk, layered between a Dulce de Leche and Cream Cheese (or Queso Crema) silky cream. Chocotorta has an interesting history - it was first made a mere 30 or so years ago in 1982 by Marité Mabragaña , who, whilst working for an advertising agency, decided to combine the products of her two clients - cream cheese and chocolate cookies.

Dulce de Leche:
1 (14 oz) can Magnolia Brand Condensed Milk

Chocotorta:
2 cups cream cheese softened or queso crema (16 oz, 450 g)
1 ⅓ cups dulce de leche (14 oz, 397 g)
1½ cups milk (354 mL)
28 oz chocolate cookies (800 g)

Ganache Topping:
⅔ cup chocolate, chopped (4 oz, 113 g)
⅓ cup heavy cream (78 mL)

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:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). 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 2-3 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 colour 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". 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 2½ 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.

To Assemble:
Line the bottom of an 8x8" 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.

Makes 12 servings.

Cook's 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 g.
• 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.