Chocotorta is a much-loved Argentine no-bake dessert built from chocolate biscuits and a simple dulce de leche and cream cheese filling.
Briefly dipping the biscuits in coffee softens them enough to form distinct layers while a long chill lets the cake slice cleanly.
Dip each biscuit quickly rather than soaking it; overly wet biscuits collapse and blur the layers.
Serving Suggestions
Serve chilled in modest slices with coffee or unsweetened tea.
Recipe Notes
Chocotorta is best made a day ahead and keeps covered in the refrigerator for up to four days.
Argentine Chocotorta
A classic Argentine no-bake dessert of coffee-dipped chocolate biscuits and dulce de leche cream.
Equipment
- 9-inch square baking dish
- Large mixing bowl
- Electric mixer or sturdy whisk
- Offset spatula
- Shallow dish
Ingredients
Cake
- 24 oz full-fat cream cheese softened
- 24 oz dulce de leche
- 14 oz plain chocolate biscuits
- 1 1/2 cups strong brewed coffee cooled
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder for dusting
Instructions
Make the Cream:
- Beat cream cheese until smooth. Add dulce de leche and vanilla and mix only until evenly combined.
Layer:
- Combine cooled coffee and milk in a shallow dish. Dip biscuits one at a time for 1 to 2 seconds.
- Arrange a single biscuit layer in the dish, spread with one-quarter of the cream, and repeat to make four biscuit layers and four cream layers. Smooth the top.
Chill and Serve:
- Cover and refrigerate for at least 6 hours, preferably overnight. Dust lightly with cocoa and cut with a warm clean knife.
Notes
- Use firm rectangular chocolate tea biscuits rather than soft cookies.
- For clean slices, wipe the knife between cuts.
Nutrition
Calories: 510kcalCarbohydrates: 62gProtein: 8gFat: 26gSaturated Fat: 15gCholesterol: 70mgSodium: 320mgFiber: 2gSugar: 45g