Argentinean Chocolate Cake
12 servings
20 minutes
Argentinian chocolate cake is a refined dessert infused with South American passion for sweetness. Its history roots in home baking traditions where simplicity of ingredients meets rich flavor. Delicate layers of chocolate cookies soaked in aromatic coffee are harmoniously complemented by a creamy mass of boiled condensed milk and sour cream. The cake acquires a soft texture, and its taste balances sweetness with a slight bitterness of cocoa. Decorated with chocolate powder and grated chocolate, it becomes a true centerpiece on the table. This dessert is perfect for cozy evenings and festive celebrations, offering delight in every bite.
1
Mix boiled condensed milk and sour cream in a bowl to get a homogeneous mass.
- Sour cream: 150 g
- Dulce de leche (boiled condensed milk): 1 jar
2
Grease the bottom of a rectangular dish in random spots with a thin layer so that the cookies stick.
- Dulce de leche (boiled condensed milk): 1 jar
- Sour cream: 150 g
3
Lay the cookies on a plate, pattern side up. If the cookies break, it's okay.
- Chocolate cookies: 800 g
4
Add a few drops of coffee to each piece of cookie.
- Freshly brewed coffee: 100 ml
5
Spread the mass in a thin layer over the cookie.
- Dulce de leche (boiled condensed milk): 1 jar
- Sour cream: 150 g
6
Create several layers, finishing with mass or cookies — whichever you prefer.
- Chocolate cookies: 800 g
7
Decorate the top with chocolate powder and grated or melted chocolate.
- Dulce de leche (boiled condensed milk): 1 jar
- Sour cream: 150 g
- Chocolate cookies: 800 g
8
Put the cake in the fridge for an hour or in the freezer for ten minutes.
- Dulce de leche (boiled condensed milk): 1 jar
- Sour cream: 150 g
- Chocolate cookies: 800 g
9
Serve when the cake hardens.
