Days are getting cold this weekend. It will be grey, rainy and blah. Or to put it simply: typical Brussels weather. But you’re lucky today because this recipe will make your glum mood go away and put a smile on your face.
Traditionally it’s a cake that parents make for their children’s birthday in Argentina, but let’s be honest, who does not like chocolate?! This is a non-bake simple layer cake that’s ready in just a short while, once your dulce de leche is ready. Enjoy the cake and don’t look out the window, It’s not worth leaving the house today!
- 350g Dulce de Leche (bought, or like this)
- 275g cream cheese
- 2 El Quark (or Greek Yoghurt)
- 250g Leibnitz cocoa cookies, or similar chocolate cookies
- 250ml milk
- 80ml cream
- 100g milk chocolate
- 20g butter
- 20cm diameter springform-pan
1. Mix dulce de leche with cream cheese and quark for 2-3 minutes until well mixed and creamy. Divide into four equal portions.
2. Dip cookies, one by one, shortly in milk and cover the bottom of the springform. Cover with 1/4 of the dulce de leche-cream cheese mixture. Again, dip cookies into milk creating another layer on the cream, then cover with another 1/4 portion of dulce de leche-cream cheese mixture. Repeat two more times so that there are four layers of cookies and four layers of the cream mixture, the last layer being cream. Put in the fridge for 3-4 hours.
3. 1-2 hours before taking the cake from the fridge, heat the cream in a pan. Break chocolate into pieces and put in a heat-resistant bowl. Add the hot cream and stir until chocolate has dissolved. Add butter and continues mixing until an even mixture has formed. Set aside.
4. Take the cake from the fridge and cover evenly with the chocolate glazing. Put into the fridge again overnight.
— alternatively, you can skip the chocolate glazing and spread cocoa powder on top of the cream through a sieve. (Or both).
5. Put a knife under hot water and loosen the edges of the cake. Open the springform. Now you can cut and serve the cake. ¡Buen Provecho!