Recipe Index

Ingredients

• 4 cups whole milk
• 10 1/2 oz granulated sugar
• 1/4 tsp baking soda
• pinch salt
• butter, for greasing
• 1 lb 2 oz cream cheese
• 1 lb 2 oz dulce de leche
• 1 tbsp unsweetened (Dutch) cocoa powder
• 1 cup whole milk
• 14 oz plain uncoated chocolate cookies
• 7 fl oz heavy cream
• 14 oz dark chocolate (at least 70% cocoa solids), broken into small pieces

Method

1. Make dulce de leche by heating the larger measure of milk with the sugar, baking soda and pinch of salt in a heavy pan, then simmering very gently for about 1 hour, stirring often, and for a further 20 to 30 frequent-stirring minutes until thick and toffee-coloured, testing that a cooled spoonful does not pool back when a finger is drawn through it.
2. Cool that dulce de leche completely, grease an 8 3/4-inch springform tin lightly with butter, and line its base and side with baking paper.
3. Beat the cream cheese with the prepared dulce de leche until the filling is smooth and well combined.
4. Whisk the cocoa powder into the smaller measure of milk, dip a third of the chocolate cookies in it for just a few seconds each, and lay those soaked cookies across the base of the tin.
5. Spread a third of the dulce filling over the first cookie layer, then repeat the dipped cookies and filling twice more to build the chocotorta's three layers, and chill the assembled cake in the fridge.
6. Warm the heavy cream without boiling it, take it off the heat, add the broken dark chocolate, wait 10 minutes, then stir gently into a smooth glossy ganache and pour it over the chilled cake.
7. Return the ganache-topped chocotorta to the fridge for at least 6 hours or overnight to set, unmould it, peel away the paper, and cut it into thick slices with a knife warmed in hot water and dried.

Cook: 2 hours and 5 minutes · Total: 2 hours and 5 minutes, plus 6 hours for setting

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data