Скачать или смотреть desserts of the world episode 6 - ARGENTINA - let's make chocotorta

How to make Chocotorta; a rich and luscious dessert made with layers of coffee-soaked chocolate biscuits and a dulce de leche flavoured mascarpone cream.

Welcome to Episode 6 of Desserts of the World! In this series we're celebrating delicious traditional treats from all over the planet. In today's instalment, we're learning how to make Chocotorta from Argentina. What country's dessert shall we tackle next? Let me know in the comments!

Original recipe posted on my site: https://maverickbaking.com/

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~ * CHOCOTORTA RECIPE * ~
INGREDIENTS
For the dulce de leche (only if necessary):
397g (14 oz) tin condensed milk

For the Chocotorta layers:
397g (14 oz) tin dulce de leche (or the full included homemade recipe)
500g (18 oz) mascarpone cheese
500g (18 oz) plain rectangular chocolate biscuits
1 mug of cold black coffee or milk

For the chocolate ganache topping (optional):
180ml (¾ cup) double or whipping cream
125g (4 ½ oz) dark or milk chocolate pieces

INSTRUCTIONS
For the dulce de leche (only if necessary):
1) Preheat your oven – 200 C / 180 C fan / 400 F / gas mark 6.
2) Pour your full tin of condensed milk into a 20 x 20 cm (8 x 8 in) or 18 x 25 cm (7 x 10 in) rectangular cake tin.
3) Place the tin inside a larger tin or roasting tray.
4) Pour about 200ml of hot water into the larger tray, so the smaller tray is sitting in a water bath.
5) Place both trays into the preheated oven for 30-50 minutes, stirring around every 10 minutes, until the milk has reduced into a thick caramel.
6) Allow to cool completely or even overnight.

For the Chocotorta layers:
1) Look out a tin to layer your Chocotorta in. You can use 20 x 20 cm (8 x 8 in) or 18 x 25 cm (7 x 10 in) rectangular cake tin. Otherwise you could also use a standard loaf tin as I did.
2) Line the tin along the base and sides with greaseproof paper, allowing some overhang at the edges to easily lift the Chocotorta out later.
3) In a large bowl, beat together your dulce de leche and mascarpone into a smooth golden mixture. Set aside for the moment.
4) Begin lightly dipping your biscuits into the coffee/milk and then placing into a flat even layer at the base of your prepared tin.
5) Dollop a small amount of your mascarpone mixture on top, spreading it into a thin but even layer. You want enough to cover all the biscuits, but not to drown them!
6) Place another layer of dunked biscuits on top, spread over another layer of mascarpone mixture, and repeat until your tin is full or all your mixture has been used.
7) Place the tin into the fridge to chill for 4-12 hours. The longer you allow the Chocotorta in the fridge the better, as the biscuits shall soften and the cream shall become firmer for slicing.
8) Carefully remove the set Chocotorta from the tin, and slice into thin bars or square pieces.
9) Serve immediately, or keep in the fridge until ready to eat.

For the chocolate ganache topping (optional):
1) Pour your cream into a heatproof bowl and, set over a pan of simmering water or in the microwave, warm it until steaming gently and hot to the touch.
2) Add your chocolate pieces and allow to stand for 1 minute.
3) Gently stir the mixture until thick, even, and smooth.
4) Allow to cool completely.
5) When the ganache is thick enough to spread or pipe, decorate your Chocotorta as you like!


#argentina #recipes #desserts

Credit to the following videos and food blogs for the help, information, and inspiration:
https://en.wikipedia.org/wiki/Argentina
https://www.piesandtacos.com/dulce-de...
https://www.bakedbyanintrovert.com/du...
https://www.authenticfoodquest.com/ch...
https://www.recetasderechupete.com/ch...
https://blog.giallozafferano.it/cucin...
https://www.tasteatlas.com/chocotorta...


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Chapters:
00:00 - introduction
01:18 - what is chocotorta?
04:19 - let's make chocotorta

THANKS FOR WATCHING!

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