Gluten-Free Chocotorta Recipe
In my third attempt to decide the perfect birthday cake to celebrate my birthday this year I made a Chocotorta. Similar to the Italian Tiramisu, this decadent Argentinean dessert is typically made with chocolate cookies. I switched it up a bit by using my favorite gluten-free cookies, Tate’s Bake Shop chocolate chip cookies. You can use your favorite chocolate cookies instead.
Basically, this is an icebox cake – you layer up yummy stuff and let it sit overnight in the fridge. The easiest of cakes – no baking involved.
- Gluten-free non-stick cooking spray
- 16 ounces cream cheese , softened
- 14 ounces dulce de leche
- 1 cup brewed coffee , cooled
- 2 tablespoons gluten-free chocolate liqueur (such as Mozart) – optional
- 2 (7-ounce) packages gluten-free chocolate cookies or chocolate chip cookies
- Cocoa powder or chocolate curls* for decorating
Spray a 9-ich springform pan or 9 by 9 baking dish with cooking spray. (Note the dish looks more dramatic when made in a springform pan but is every bit as delicious made in a casserole or baking dish and is easier to serve.)
Beat the cream cheese until smooth. Add the dulce de leche and beat until fully incorporated.
Combine the coffee and chocolate liqueur (if using) in a shallow bowl or pie plate. One by one, dip the cookies into the coffee briefly and place in the prepared pan, using broken pieces to fill in any gaps. Layer half of the dulce de leche mixture on top and spread evenly. Repeat with another layer of cookies and then the rest of the dulce de leche mixture. Dust with cocoa powder or decorate with chocolate curls. Refrigerate at least 4 hours. Can be prepared a day ahead.
Remove from the springform pan, place on a cake stand or plate, and serve.
*To make chocolate curls, microwave a chocolate candy bar for 10 seconds, then scrape the sides with a vegetable peeler.
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