Chocotorta is a common birthday cake in Argentina. The name is a portmanteau of the Spanish words for chocolate and cake, but it also refers to the particular brand of Argentine chocolate cookies, Chocolinas, which are used to make it. This delicious no-bake cake is thrown together with everyday staples from the Argentine pantry.
The cake takes a bit of time and care in assembling, and for best results it really needs a good overnight rest in the fridge for everything to settle down. If you can’t find Chocolinas, use plain uncoated chocolate cookies for this.
Dulce de leche can also be made in the oven. Preheat the oven to 350°F. Pour two 14-oz tins of sweetened condensed milk into a 1 liter (4 cup) baking dish and cover with foil. Sit the baking dish in a larger dish and pour enough boiling water to come half way up the sides of the dish with the condensed milk. Cook in the oven, topping up with boiling water to maintain the level, for 2 hours, or until the condensed milk is toffee-colored (the top will be darker). Carefully remove from the oven and stir to combine while still warm. Set aside to cool completely.
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