Chocotorta cake

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Square cake frame

20 x 20 x 4.5 cm

Decorating nozzle tips

For pipping bag

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1. Cocoa Biscuit

   • 310 g plain flour
   • 200 g butter
   • 110 g icing sugar
   • 50 g egg (1 unit)
   • 50 g cocoa powder
   • 30 g ground almonds
   • 4 g salt

   • In the bowl of a stand mixer, add the flour, cocoa powder, salt, icing sugar, ground almonds, and cold butter cut into small cubes.
   • Mix on medium-low speed just until all the ingredients are combined and no butter pieces remain. The texture should be crumbly, like crushed biscuits.
   • Add the egg and mix only until incorporated.
   • Turn the dough out onto a sheet of baking paper and place another sheet on top.
   • Using a rolling pin, roll the dough between the two sheets of paper until it reaches a thickness of about 2–3 mm.
   • Then, remove the top sheet of paper and cut 4 equal square sheets measuring 20 cm each side.
   • Finally, place the biscuit sheets with the bottom paper in the oven and bake with top and bottom heat for 7–8 minutes at 170 ºC.
   • Allow to cool at room temperature and set aside.

2. Cheese and Dulce de Leche Filling

   • 540 g cream cheese
   • 300 g double cream (35% fat)
   • 210 g dulce de leche
   • 30 g vanilla sugar or white sugar
   • 3 g gelatine

   • Start by soaking the gelatine in cold water for about 10 minutes.
   • Meanwhile, heat 100 g of the cream along with the sugar in a saucepan until it comes to a boil.
   • Then, turn off the heat, add the drained gelatine, and mix well.
   • Pour the cream into a bowl, add the remaining cream, and emulsify the mixture with a hand whisk.
   • Chill in the fridge for at least 4 hours.
   • Once chilled, in a bowl mix the cream cheese and dulce de leche until smooth and uniform.
   • Now, remove the cream from the fridge and whip it until stiff peaks form.
   • Add it to the cream cheese and dulce de leche mixture and mix briefly until incorporated.
   • Transfer the cream to a piping bag fitted with a plain 2 cm nozzle and set aside.

3. Coffee Syrup

   • 200 g strong coffee
   • 30 g Frangelico or hazelnut liqueur

   • Brew a strong coffee and let it cool to room temperature.
   • Then, add the Frangelico and set aside.

4. Chocolate Glaze

   • 40 g dark chocolate (54%)
   • 10 g sunflower or neutral oil

   • In a bowl, melt the chocolate in short bursts in the microwave at low power, or over a bain-marie.
   • Then, add the oil and mix well until fully combined.
   • Transfer the glaze to a piping bag without a nozzle and set aside.

5. Assembly

   • 180 g dulce de leche
   • 30 g dark chocolate (70%)
   • 3 g sunflower or neutral oil

   • Start by melting the chocolate and mixing it thoroughly with the oil.
   • Now, brush one side of a cocoa biscuit sheet with the melted chocolate and allow it to fully set. You can place it in the fridge for a few minutes to speed up the process.
   • Meanwhile, transfer the dulce de leche to a piping bag without a nozzle and cut an opening of about 3 mm.
   • During the assembly process, you can place the cake inside a 20×20 cm metal cake frame lined with cling film at the base and sides, to make handling cleaner and easier.
   • Then, place the biscuit sheet on a plate with the chocolate-coated side facing down and brush it generously with the coffee syrup. You can apply a first layer, wait for the biscuit to absorb it, and then brush on a second coat.
   • The idea when soaking the biscuit is for it to absorb a good amount of liquid so it becomes softer, making it easier to slice the cake without squashing the layers of cheese and dulce de leche filling.
   • Now, pipe dots of the cream cheese and dulce de leche filling all over the surface of the biscuit sheet.
   • Next, pipe the dulce de leche between the filling dots.
   • Place the second biscuit sheet on top, soak it with coffee syrup, pipe the filling dots, and add the dulce de leche.
   • Repeat the previous step and place the fourth and final biscuit sheet on top. Soak it generously with the coffee syrup and apply the remaining cheese filling on top, smoothing it with a spatula.
   • Now, cut a small opening of about 3 mm in the piping bag with the chocolate glaze and decorate the top edge of the cake.
   • Optionally, you can decorate the top with parallel lines of chocolate glaze about 1 cm apart. Then, drag a toothpick from one edge to the opposite edge, perpendicular to the lines, alternating the direction and keeping similar spacing between passes.
   • Store in the fridge until serving and leave at room temperature for about 20 minutes before serving.

Discover the history of Chocotorta cake.

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