As a fan of cooking (and cleaning), I have always loved to learn new recipes and concoctions that I could make in the kitchen. Since here, I have been fascinated with the idea of making a “Chocotorta,” which is essentially a layered cake of chocolate crackers (similar to the cracker part of an Oreo, yet, natural) and a dulce de leche/creamed milk mix. I thought it would be easy. No actual cooking involved. No set temperature in the oven. No rare egg beating type of action. Just 3 ingredients. That’s it.
I am staying at my cousin’s apartment this week and, having nothing to do in this freezing cold weather on one of the only non-sunny days here in Mendoza, I decide to attempt at this Chocotorta. I get the ingredients, I grab a pan, and I begin. Well, when I open the “cream of milk” I find it to be a complete liquid…the absolute opposite of what the recipe required. I think to myself, no biggie as when I mix the dulce de leche and cream of milk together it will probably make a nice paste. False. Does not occur. What’s worse, I try to make the “layers,” but because the cream of milk & dulce de leche combination is so liquidy, the pan essentially consists of a beige-soup with brown crackers floating to the surface. Great. My first attempt at the easiest cake I could ever make and it is a catastrophe. This is probably the first time something that I made turned out inconsumable…and it obviously had to happen with the most simple recipe imaginable.
K bye.
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