Chocotorta from Argentina

How I make the chocotorta you can see in this video.

For the chocolate cookie combine the flour, cocoa powder and sugar in a large bowl, then add the cold butter in chunks and rub into crumbs the size of peas. Add the egg and work into a ball, you may need to add a bit of milk if it is too dry. Wrap tightly and chill for at least half an hour or overnight. Take out a baking sheet and line with parchment paper. Preheat oven to 180 degrees Celsius. Divide the dough and half and roll one half on a floured surface. Cut out circles, mine had 18cm in diameter. This means I could bake 3 circles at the same time. Bake for about ten minutes and repeat with the remaining dough, in total I usually get between 8-9 circles and have a bit dough left. Let cool and wrap tightly until further use.

For the chocotorta cream the dulce de leche with cream cheese. Prepare the milk/coffee. Dunk the cookies in milk/coffe and line either a square brownie form with them or simply brush the first circle with it. Now smear about three tablespoons of the dulce de leche cream on top. Repeat procedure until you have no cookies/circles left. The top layer should be the dulce the leache cream. Chill for a few hours or overnight. You can leave the torta as is or decorate some more. Common decorations are to either sprinkle some cocoa powder or chocolate shavings on top. You may also go for ganache. In that case bring the heavy cream almost to a boil. Meanwhile roughly chop the chocolate. Stir in the chocolate and wait until the mixture has cooled off a bit. Then spead on top. You can also pipe on some ganache decorations or pipe on some dulce de leche, this is what I did. If properly chilled, chocotorta will keep for a week.