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A slice of Argentine chocotorta showing chocolate biscuit and dulce de leche layers.

Argentine Chocotorta

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A classic Argentine no-bake dessert of coffee-dipped chocolate biscuits and dulce de leche cream.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Argentine
Calories: 510
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9-inch square baking dish
  • Large mixing bowl
  • Electric mixer or sturdy whisk
  • Offset spatula
  • Shallow dish

Method
 

Make the Cream:
  1. Beat cream cheese until smooth. Add dulce de leche and vanilla and mix only until evenly combined.
Layer:
  1. Combine cooled coffee and milk in a shallow dish. Dip biscuits one at a time for 1 to 2 seconds.
  2. 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:
  1. Cover and refrigerate for at least 6 hours, preferably overnight. Dust lightly with cocoa and cut with a warm clean knife.

Nutrition

Calories: 510kcalCarbohydrates: 62gProtein: 8gFat: 26gSaturated Fat: 15gCholesterol: 70mgSodium: 320mgFiber: 2gSugar: 45g

Notes

  • Use firm rectangular chocolate tea biscuits rather than soft cookies.
  • For clean slices, wipe the knife between cuts.