Chocotorta: a classic that has as many versions as there are Argentines Find the recipe with all the ingredients on my blog. You can print it, follow it step by step and find super useful tips: https://isabelvermal.com/chocotorta/ Chocotorta Cookies Ingredients 200 g Unsalted butter 120 g White sugar 2 units Egg yolks 1 tsp Vanilla essence 340 g 0000 flour (or the most refined and non-rising flour you can find) 40 g Unsweetened cocoa Step by step 1. Preheat the oven to 170°C. 2. Prepare a baking sheet with a silicone mat, parchment paper or greased and floured paper. 3. Place the softened butter and white sugar in a bowl. 4. Beat until creamy. 5. Add the yolks one by one, beating after each addition. 6. Add the vanilla essence. Mix well. 7. Sift the flour and cocoa and add to the mixture. Mix well. 8. Roll out the dough with a rolling pin between two sheets of cling film, parchment paper or silicone sheets. Roll out until you have a 3 mm thick dough. 9. Place the dough on a baking sheet and place in the fridge for 1 hour. 10. Before cutting the dough, remove from the fridge to allow it to cool slightly. 11. Cut the dough with a cutter or knife into a size of approximately 6cmx3cm. 12. Place the cookies on the baking sheet. 13. Bake for 8 minutes or until no fingerprints are left when you touch them with your finger. Filling Ingredients 400 g Cream cheese 400 g Dulce de leche Step by step 1. Place the dulce de leche and cream cheese in a bowl. Mix well. Assembly Ingredients 300 cc Milk Step by step 1. Prepare a square mold with a side of 20 cm and a height of 6 cm 2. Moisten the mold a little with water and wrap it in film to help unmold the cake 3. Moisten the cookies with the milk and cover the base of the mold with cookies 4. Optional: if you want the cookies to be very moist, pour a little more milk on top of the cookie base. 5. Place a layer of filling on top of the cookies. The filling can be placed with a pastry bag and/or a spatula. 6. Continue placing layers of cookies alternately with the filling until you reach the edge of the mold or until there are no more cookies left. 7. Cover the chocotorta with film and place in the refrigerator for at least 6 hours. 8. Unmold the cake and place on a cake stand 9. Cover the cake with the remaining filling. 10. Decorate with some flakes of the filling. See you on my networks! ❤ INSTAGRAM: / isabelvermal FACEBOOK: / isabelvermal YOUTUBE: / isabelvermal TIKTOK: / isavermal PINTEREST: https://www.pinterest.es/ivermal/ If you liked the video, give it a ???? like and share it so more people can enjoy it ❤️ ✨Subscribe for free✨ on YouTube to find out about all my recipes! ???? #pastry #bakery #pastry #patisserie #pastry #bakery #cake #cake #cakes #pastrychef #pastrylove #chef #creativepastry #food #sweet #cake #cakes #sweet #sweets #dessert #homemade #artisanalpastry #creativepastry #isabelvermal #yummy