Comments on: Chocotorta: Can I Get An AMEN!?

By: Jonny & Amy

Jonny & Amy — Fri, 23 Nov 2012 15:52:20 +0000

oh, yes, paul… you can have. yes, you can. but you have to make it yourself!

By: Paul Steele

Paul Steele — Fri, 23 Nov 2012 12:19:45 +0000

Crikey! can I have? .. shouldn’t… Damn it I want one of these now TY

By: BUE: Loreto Garden Bar « From the world

BUE: Loreto Garden Bar « From the world — Sat, 10 Dec 2011 22:41:37 +0000

[...] Pick up the fork – Generally, I’m pretty lukewarm about chocotortas, especially buying it in a restaurant. It’s cheap to make, easy, and never tastes THAT good. BUT I TAKE IT ALL BACK, this chocotorta was bomb. DDL + choco cookie + cream cheese + whipped cream + espresso isssssssssss mighty awesome. Sorry for doubting you, Chocotorta. [...]

By: Loreto Garden Bar | Pick Up The Fork

Loreto Garden Bar | Pick Up The Fork — Tue, 01 Nov 2011 11:47:15 +0000

[...] + cream cheese + whipped cream + espresso isssssssssss mighty awesome. Sorry for doubting you, Chocotorta. My only complaint? Don’t go while hungry. While those on staff are very nice and friendly, [...]

By: Kelly

Kelly — Thu, 02 Jun 2011 23:54:49 +0000

For those of you who have visited Argentina and haven’t tried it, it’s because they don’t serve it in restaurants- only Argentine families make it at home- a quick and easy dessert- kind of like jello – it’s something you eat at home, you can’t order it anywhere. Mendicrem isn’t sourcream or cream cheese, it’s it’s own thing.

By: Vibey

Vibey — Wed, 22 Dec 2010 00:51:32 +0000

Delicious! I’m totally with Diana here. Your biscuits look more chocolatey, which would make a better chocotorta. And to concur with Diana, “queso crema” is sour cream – not just in consistency, but in flavour. When I make this cake here in Oz, I use sour cream because the contrast against all that sweetness is absolutely divine.

By: Natalia Alabel

Natalia Alabel — Sun, 12 Dec 2010 21:42:25 +0000

Hi! we are from Argentina. Yes, it’s a classical dessert here, everybody loves it. Your version looks really delicious! Congrats

By: Diana

Diana — Thu, 01 Apr 2010 06:08:46 +0000

In Argentina, “Mendicream” (a brand name), which is used in this Argentinean recipe isn’t cream cheese. “Queso crema” or “Mendicream” is more the consistency of sour cream or mascarpone. I have to say thought that the chocolate waffers here in the U.S. are more chocolaty than “Chocolinas” which is the cookie that is used in Argentina. And the chocolate waffers that you used will probably make a richer, and more delicious Chocotorta.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Sun, 14 Mar 2010 23:52:30 +0000

That’s a brilliant dessert! I know what we’re going to be serving at our next gathering.

By: Quicksilva

Quicksilva — Thu, 04 Mar 2010 07:13:15 +0000

I am so glad that I found this post. Somehow I missed it earlier but I have made a similar desert using the Famous Chocolate Wafers. The recipe is on the box and it is basically just making a log of layered whipped cream and the wafers and freezing it. I have changed it occasionally and just made a trifle kind of thing with fresh fruit and the wafers and whipped cream, of course! This type is better to refrigerate and not freeze. I have been trying to think of something that would be a bit different and this is a perfect fit. I look forward to making this one! It is sometimes hard to find the FCW and when I do I buy a few and keep them in the freezer.