An Epicurean Adventure to: Argentina

Contents

Chocotorta: The Ultimate No-Bake Argentinian Chocolate Cake Recipe

Embark on a delightful culinary journey to Argentina with Chocotorta, a truly irresistible no-bake chocolate dessert that holds a cherished spot in Argentinian hearts and kitchens. More than just a cake, Chocotorta is a celebration of simple pleasures and rich flavors, perfect for any occasion from casual family gatherings to festive birthday parties.

This iconic treat is crafted from layers of coffee-soaked chocolate biscuits, luscious dulce de leche, and velvety cream cheese. Its name, “Chocotorta,” literally translates to “chocolate cake” in Spanish, perfectly capturing its essence as Argentina’s most beloved chocolate confection. Imagine the delightful fusion of a tiramisu and a cheesecake, yet simpler to prepare and utterly captivating with every bite.

Chocotorta stands out for its elegant simplicity and the harmonious blend of textures and tastes. The crisp chocolate biscuits soften to a tender, cake-like consistency when bathed in strong coffee, creating a beautiful contrast with the smooth, caramel-infused cream cheese filling. It’s a dessert that not only saves you from turning on the oven but also rewards patience, as its flavors deepen and meld beautifully with time, making it an excellent make-ahead option.

If you’re looking for more effortless, no-bake desserts that require minimal ingredients and deliver maximum delight, explore other treats like this creamy dark chocolate ice cream or this heavenly 3-ingredient coffee mousse. Each offers a quick path to a satisfying sweet treat without the hassle of baking.

A beautifully layered Chocotorta on a metal tray with one slice removed, showcasing its rich chocolate and cream layers. This Argentinian no-bake chocolate cake is perfect for parties.

Argentina – Fast Facts & Cultural Delights

Before diving deeper into the Chocotorta experience, let’s take a quick look at some fascinating facts about Argentina, the vibrant country that gave us this spectacular dessert and is known for its rich culture and passionate people.

The national flag of Argentina, featuring three horizontal bands of light blue and white with a sun in the center, symbolizing the nation's pride and heritage.

Location	Argentina is a vast country located in the southern part of South America. It shares borders with Chile to the west, Bolivia and Paraguay to the north, Brazil to the northeast, and Uruguay and the South Atlantic Ocean to the east, boasting a diverse landscape from the majestic Andes mountains to expansive plains.
Language	The official language of Argentina is Spanish. However, due to its rich history of immigration and diverse cultural heritage, the country is a melting pot of cultures. Other languages such as Italian, German, and various indigenous languages are also spoken by minority communities, adding to Argentina’s unique charm and vibrant society.
Population	With a population of approximately 45 million people, Argentina is a dynamic nation known for its welcoming spirit, passionate citizens, and strong cultural identity, especially evident in its culinary traditions like Chocotorta.
Trivia	While tango and football (soccer) are undeniably profound passions in Argentina and deeply ingrained in its national identity, the country also boasts a thriving arts scene. Buenos Aires, its bustling capital, is affectionately known as the “Broadway of South America,” thanks to its numerous historic theatres and a vibrant performing arts community that showcases everything from classic plays to avant-garde performances, reflecting the nation’s creative spirit.

Why You’ll Fall in Love with This Chocotorta Recipe

Chocotorta isn’t just a dessert; it’s a culinary experience designed for ease, elegance, and pure enjoyment. Here’s why this Argentinian chocolate cake will quickly become a cherished favorite in your household, offering a perfect blend of simplicity and sophistication:

**Effortlessly Simple & No-Bake:** Forget complex baking techniques, extensive ingredient lists, and the need to turn on your oven. This Chocotorta recipe calls for just four basic ingredients, making it incredibly approachable for bakers of all skill levels. It’s truly a testament to how magnificent flavors can be achieved with minimal fuss and maximum convenience.
**The Ultimate Time-Saver for Busy Schedules:** When you’re craving a spectacular dessert but don’t have hours to spend in the kitchen, Chocotorta is your ideal solution. Being a no-bake wonder, it eliminates all the baking time, allowing you to whip it up quickly and then let the refrigerator do the rest of the work. Its minimal active preparation time makes it perfect for last-minute gatherings.
**A Dessert That Improves with Age:** One of the most magical and convenient qualities of Chocotorta is that it actually tastes better the longer it chills. This means you can confidently prepare it a day or even two in advance for parties, holidays, or special occasions, significantly reducing stress and ensuring an even more flavorful, well-set, and cohesive dessert when it’s time to serve.
**Visually Stunning Layers for Any Table:** The impressive alternating layers of rich chocolate biscuits and creamy, caramel-infused dulce de leche filling create a dessert that is as beautiful to look at as it is delightful to eat. It’s guaranteed to impress your guests with its striking presentation and will undoubtedly be the star of any dessert table.
**Kid-Friendly Customization for Everyone:** For a version suitable for younger palates or those who prefer to avoid caffeine, simply substitute the strong coffee with milk for dipping the chocolate biscuits. This provides a gentler flavor profile while maintaining the classic Chocotorta charm and soft texture, making it a treat the whole family can enjoy.
**Grown-Up Indulgence with a Sophisticated Twist:** For a more adult and sophisticated dessert, consider dipping the chocolate biscuits in a splash of liqueur like Kahlua, Irish cream, rum, or your favorite orange liqueur. This subtle addition elevates the flavor profile, infusing the Chocotorta with a wonderful, complex depth that’s perfect for an evening dessert or a special celebration.

Essential Ingredients and Clever Substitutions for Chocotorta

The enduring charm of Chocotorta lies in its elegant simplicity, requiring only a handful of key ingredients. Each component, though few, plays a vital role in crafting the dessert’s signature taste and texture, making quality selections important.

*For precise measurements and the full, detailed recipe, please refer to the comprehensive recipe card located at the bottom of this post.

Cream Cheese

For the most indulgent and luxurious Chocotorta, we highly recommend using full-fat cream cheese. Its rich, creamy texture and subtly tangy flavor perfectly balance the inherent sweetness of the dulce de leche, creating a filling that is both decadent and delightfully smooth. The fat content contributes significantly to the overall mouthfeel and stability of the filling, ensuring it sets beautifully. While low-fat options might seem healthier, they can often compromise the dessert’s desired consistency and overall richness, making full-fat the superior choice for authenticity and taste.

Dulce de Leche

Dulce de leche is, without a doubt, the heart and soul of this quintessential Argentinian dessert. This thick, luscious caramel-like milk jam offers a unique depth of flavor—sweet, creamy, and deeply caramelized—that is simply irreplaceable. If you’re fortunate enough to find authentic jars of dulce de leche in your local specialty stores or international aisles, they are an excellent choice. However, if it’s hard to come by, Carnation caramel (or a similar pre-made sweetened condensed milk caramel) makes a very suitable and convenient alternative, offering a similar taste profile. For the adventurous home cook, making your own dulce de leche from sweetened condensed milk is surprisingly easy and incredibly rewarding, providing the freshest and most authentic flavor.

How to Make Homemade Dulce de Leche the Easy Way:

Crafting your own dulce de leche at home is a simple process that yields a rich, authentic flavor and texture, far superior to many store-bought alternatives:

Begin by carefully removing the paper label from a can of sweetened condensed milk. Crucially, before proceeding, ensure the can has absolutely no dents or punctures. This is a vital safety step to prevent issues during the cooking process.
Place the can in a large, deep pot. Fill the pot with water, making sure the can is completely submerged by at least one inch of water above its top. Maintaining this water level throughout cooking is essential to prevent the can from overheating and to ensure even caramelization.
Bring the pot of water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the can simmer gently for 2 to 3 hours. The cooking time directly influences the final color and thickness of your dulce de leche: longer simmering results in a darker, thicker, and more intensely flavored caramel. Remember to check the water level periodically and add more hot water if needed, always ensuring the can remains fully submerged.
After simmering, use sturdy tongs or a slotted spoon to carefully remove the can from the hot water. Place it on a heatproof surface and allow it to cool completely to room temperature. This step is critical; never attempt to open the can while it is still hot, as built-up pressure can be dangerous.
Once the can has fully cooled, use a can opener to safely open it. You’ll be delighted to discover that the sweetened condensed milk has transformed into a beautiful, thick, and wonderfully caramel-colored sauce.
Transfer the homemade dulce de leche to an airtight container and store it in the refrigerator for up to 2 weeks. It’s now ready to elevate your Chocotorta and countless other desserts, or simply to be enjoyed by the spoonful!
For a faster, but equally delicious, method, this process can also be done in a pressure cooker. Simply cook the submerged can for 30-40 minutes from the moment the pot reaches full pressure. Always allow it to cool completely before opening.

Plain Chocolate Cookies (Biscuits)

Traditionally, Chocotorta is made with Chocolinas cookies, which are iconic Argentinian chocolate biscuits renowned for their distinct rich cocoa flavor and slightly crisp, yet absorbent, texture. They are specifically designed to absorb liquid beautifully without crumbling excessively, making them perfect for this layered dessert.

Since Chocolinas can be quite challenging to find outside of Argentina and some specialty stores, any plain chocolate biscuit with a similar texture from your local grocery store will work wonderfully as a substitute. Good alternatives include chocolate Maria cookies, plain chocolate digestive biscuits, or even simple chocolate tea biscuits. The key is to choose a biscuit that isn’t overly sweet on its own and possesses a texture that can soak up the coffee or milk without disintegrating too quickly.

You can even successfully use sandwiched chocolate biscuits, such as Bourbons (a popular choice in the UK) or Oreos. If opting for these, simply separate the biscuits and carefully scrape off the cream filling. For our Chocotorta recipe, we frequently use Bourbons due to their accessibility and excellent flavor. For a cake with four layers of cookies, you’ll typically need between 3-4 packs of Bourbons, depending on their size and the dimensions of your chosen dish.

Top tip: To make the process of separating sandwiched chocolate biscuits with icing easier and to prevent them from breaking, place the biscuits on a microwave-safe plate and microwave on high for approximately 30 seconds. The gentle heat will soften the icing, allowing you to separate the biscuits smoothly and scrape off the filling with remarkable ease.

Coffee

The coffee in Chocotorta plays a truly crucial role, not just in infusing a delightful flavor but, more importantly, in transforming the crisp biscuits into a tender, cake-like texture. We highly recommend using freshly brewed, strong, and cold coffee. The strength of the coffee should be slightly more intense than what you would typically drink, as its robust flavor will be mellowed and balanced by the sweetness and creaminess of the dulce de leche filling.

For a child-friendly version, or for those who prefer to avoid caffeine altogether, dipping the biscuits in plain milk is an excellent and equally effective alternative. The milk will still soften the biscuits perfectly and provide a creamy, subtle base flavor. For a sophisticated, adult-only dessert, feel free to add a generous splash of a complementary liqueur such as Kahlua, Irish cream (like Baileys), dark rum, or even an orange liqueur (like Cointreau) to the brewed coffee. This thoughtful addition infuses the Chocotorta with a wonderful, complex flavor profile that elevates it to a gourmet dessert.

Essential Equipment Needed for Your Chocotorta

Making a magnificent Chocotorta requires only a few basic kitchen tools, most of which you likely already own. Its simplicity extends even to the equipment required, ensuring a stress-free preparation experience:

**Mixing Bowls:** You’ll need one large mixing bowl for preparing the creamy dulce de leche and cream cheese filling, and a medium-sized shallow bowl for dipping the chocolate biscuits into the coffee or milk.
**Electric Mixer or Whisk:** To achieve that perfectly smooth, light, and creamy consistency for your filling, an electric hand mixer or a stand mixer is ideal. If you don’t have one, a sturdy whisk and a little arm power will also do the trick, ensuring the cream cheese and dulce de leche are thoroughly combined.
**Spatula:** A flexible rubber spatula is indispensable for both mixing the ingredients and, more importantly, for evenly spreading the decadent dulce de leche cream cheese mixture across each biscuit layer, ensuring every corner is covered.
**Serving Dish or Baking Tin:** A 20cm x 20cm (approximately 8” x 8” square) dish or baking tin is the ideal size for this recipe, creating beautiful, substantial slices. If you plan to remove the finished Chocotorta from its container for a more striking presentation on a serving platter, a loose-bottomed cake pan or a springform pan will be incredibly helpful. Otherwise, any sturdy glass baking dish or ceramic serving dish works perfectly for serving directly from it.
**Parchment Paper (Optional but Highly Recommended):** While not strictly necessary if serving directly from the dish, lining your dish with parchment paper (leaving a slight overhang on all sides) is a game-changer. It creates convenient “handles” that make lifting the set Chocotorta out of the dish much easier for elegant serving and pristine cuts.

How to Assemble Your Chocotorta: A Step-by-Step Guide to Layered Perfection

Creating this Argentinian masterpiece is surprisingly simple and comes together in just a few straightforward steps. The magic of Chocotorta lies in its easy layering process, transforming simple ingredients into an extraordinary dessert.

**Prepare Your Dish:** Begin by lining a 20cm x 20cm (8” x 8”) baking dish or serving tin with parchment paper. Ensure you leave a slight overhang on all sides of the paper; these will serve as convenient “handles” to easily lift the finished Chocotorta out of the dish later, allowing for a clean and impressive presentation. If you prefer to serve the Chocotorta directly from its dish, you can confidently omit the parchment paper.
**Whip the Cream Cheese:** In a large mixing bowl, using an electric mixer or a sturdy whisk, beat the cold, full-fat cream cheese until it becomes wonderfully light, soft, and beautifully creamy. This step is crucial for achieving a smooth, lump-free base for your decadent filling.
**Combine with Dulce de Leche:** Now, add the luscious dulce de leche (or your chosen caramel alternative) to the whipped cream cheese. Continue to beat the mixture together for 1-2 minutes until both ingredients are thoroughly combined and the filling is perfectly smooth, uniform, and consistently creamy throughout.
**Prepare the First Biscuit Layer:** Pour your freshly brewed, strong, cold coffee (or milk/liqueur mixture for variations) into a shallow bowl. Quickly dip each chocolate biscuit into the coffee for just a second or two – enough to ensure it’s thoroughly moistened and begins to soften, but without allowing it to become soggy or fall apart. Arrange these coffee-soaked biscuits in a single, tight layer across the bottom of your prepared dish. You might need to break some biscuits into smaller pieces to fill any gaps and create a solid, even foundation.
**Apply the First Filling Layer:** Using a spatula, spoon approximately one-quarter (around 250g) of the delectable dulce de leche cream cheese mixture evenly over the first biscuit layer. Gently spread it out, making sure to reach all the way to the corners and edges for an even distribution of flavor and a neat presentation.
**Repeat the Layers:** Continue this simple yet effective layering process: place another layer of coffee-soaked biscuits directly on top of the cream cheese mixture, followed by another quarter of the creamy filling. Repeat this sequence twice more, aiming for a total of four distinct biscuit layers and ensuring you conclude with a final, generous layer of the dulce de leche cream cheese filling on top.
**Chill for Perfection:** Once all layers are meticulously complete, cover the dish tightly with plastic wrap or aluminum foil to prevent any absorption of refrigerator odors and to maintain moisture. Place the Chocotorta in the refrigerator to chill for a minimum of 6 hours. For the absolute best results and deepest flavor integration, allowing it to chill overnight, or even for an extended period of 24-48 hours, is highly recommended. The flavors will truly meld and deepen over time, and the cake will become perfectly set, making it even more delicious!
**Serve with Elegance:** When ready to serve your spectacular Chocotorta, carefully lift it out of the baking dish using the parchment paper overhangs (if applicable), and gently transfer it to a beautiful serving plate. Alternatively, if you opted not to use parchment paper, you can simply serve the tart directly from its attractive dish.
**Optional Decoration:** Just before serving, for an elegant and traditional finish, lightly dust the entire surface of the Chocotorta with unsweetened cocoa powder or finely grated chocolate. (Remember to check the “Creative Ways to Decorate” section for optimal dusting tips to avoid a “wet” appearance.)

Expert Tips for a Perfect Chocotorta: Master the Art of this Argentinian Delight

Achieving Chocotorta perfection is simple with a few insider tricks that ensure your dessert is not only delicious but also structurally sound and beautifully presented. Follow these expert tips to make your Chocotorta an absolute showstopper:

**Cold Cream Cheese is Your Best Friend:** For easier handling and to achieve a firmer, more stable filling, we highly recommend using cream cheese straight from the fridge. Its colder temperature helps maintain a thicker consistency, making it significantly simpler to spread evenly during the layering process without it becoming too runny or soft, which can lead to a messy appearance.
**Serving Versatility – Dish or Plate:** While the impressive layered effect of Chocotorta is beautiful to showcase, don’t feel obligated to remove it from its dish if you didn’t use a loose-bottomed pan or parchment paper. Serving it directly from the dish is perfectly acceptable, equally delicious, and often more practical. If you did use parchment paper, simply lift it gently onto a serving plate for a more refined presentation.
**Pack Those Layers Tightly for Stability:** To prevent your Chocotorta from becoming structurally unsound with leaky filling or sagging edges, it is absolutely crucial to pack each cookie layer tightly in the dish. Press the biscuits firmly into place, ensuring minimal gaps between them and the dish edges. This meticulous attention creates a beautifully assembled and structurally sound dessert that holds its shape well when sliced.
**Precise Layering for Uniformity:** For a truly professional-looking tart with perfectly even layers, consider weighing out your filling for each section. This recipe typically yields about 1kg (1000g) of total filling. You can divide this into four equal dulce de leche layers of approximately 250g each, or even five thinner layers of about 200g if you prefer more biscuit layers (though spreading thinner layers can be a bit challenging). When dividing, it’s wise to allocate slightly less than the exact calculated amount per layer initially, accounting for small amounts that may cling to beaters or the mixing bowl – and, let’s be honest, a few sneaky taste tests along the way!
**Achieving Pristine Slices with a Hot Knife:** For impeccably clean and neat slices that don’t crumble or stick, employ a classic chef’s trick: dip a sharp knife in hot water, wipe it completely dry with a clean cloth, and then use it to slice through the Chocotorta. The heat from the blade helps it glide smoothly through the dense layers of biscuits and filling without tearing or smudging. Remember to clean and reheat the knife for each slice to maintain those sharp, beautiful lines.
**Optimal Chilling Time for Flavor Development:** While 6 hours is the minimum recommended chilling time, allowing your Chocotorta to chill for at least 12-24 hours, or even up to 48 hours, will significantly enhance its flavor and texture. The biscuits will fully soften, and all the ingredients will have ample time to meld together, resulting in a more cohesive, deeply flavored, and utterly irresistible dessert.
**Don’t Over-Soak the Biscuits:** When dipping the biscuits in coffee (or milk), ensure it’s a quick dip. Over-soaking will make them too soggy and difficult to handle, potentially leading to a crumbly, rather than cake-like, texture in the finished Chocotorta.

Creative Ways to Decorate Your Chocotorta: Elevate Your Presentation

While Chocotorta is inherently beautiful in its natural layered state, a few simple yet creative decorations can elevate its presentation even further, adding an extra touch of flair and personalization to this beloved Argentinian no-bake cake:

**Classic Cocoa Dusting:** The most traditional and elegant finish is a light, even dusting of unsweetened cocoa powder or finely grated dark chocolate over the top. This provides a beautiful contrast and a subtle bitter note. However, remember to apply this at the very last minute just before serving. In our experience, cocoa powder tends to draw moisture from the tart quite quickly, which can make it appear “wet” or clumpy rather than beautifully “dusty” if applied too early.
**Fresh Fruit Accents:** Brighten up your Chocotorta with the vibrant colors and fresh flavors of seasonal berries such as plump raspberries, juicy blueberries, or thinly sliced strawberries. The natural tartness of the fruit provides a lovely and refreshing contrast to the richness and sweetness of the chocolate and caramel.
**Whipped Cream or Ganache Embellishments:** For an extra layer of decadence and visual appeal, pipe elegant swirls, rosettes, or simple dollops of freshly whipped heavy cream or a rich, glossy chocolate ganache on top of the Chocotorta. This adds another dimension of creamy texture.
**Caramel or Chocolate Drizzle Designs:** A generous drizzle of extra dulce de leche, a homemade caramel sauce, or a melted dark chocolate sauce can create beautiful abstract patterns or structured lines across the surface, adding both visual interest and an extra burst of flavor.
**Nutty or Crunchy Toppings:** Sprinkle with finely chopped toasted nuts (such as almonds, hazelnuts, or pecans) or delicate chocolate shavings for added texture and a complementary richness. These toppings provide a satisfying crunch that contrasts with the soft layers.
**Elegant Chocolate Decorations:** Arrange carefully crafted chocolate curls, delicate chocolate shards, or even small, gourmet chocolate candies artfully on top of the cake for a sophisticated and professional touch.
**A Hint of Sparkle and Savory Notes:** For a truly special occasion or to enhance the flavors, consider a light sprinkle of flaky sea salt (which exquisitely brings out the chocolate and caramel notes) or a dusting of edible glitter for that extra magical sparkle.

Delicious Chocotorta Variations to Try: Customize Your Creation

The classic Chocotorta recipe is fantastic on its own, a true testament to its simple perfection. However, its inherently adaptable nature makes it a perfect canvas for creative variations and flavor experimentation. Don’t hesitate to try these ideas to discover your new favorite twist on this beloved Argentinian dessert:

**Nutella Chocotorta:** For ardent hazelnut lovers, replace the dulce de leche entirely with a generous amount of Nutella in your cream cheese mixture. This swap will transform the cake into a rich, decadent, and deeply satisfying chocolate-hazelnut inspired treat reminiscent of European confections.
**Strawberry Chocotorta:** Introduce a vibrant and fresh element by adding a layer of thinly sliced fresh strawberries between some of the biscuit layers. The bright sweetness and slight tang of the strawberries offer a refreshing counterpoint to the richness of the chocolate and caramel, creating a delightful fruity twist.
**Mint Chocotorta:** For a wonderfully refreshing and invigorating flavor profile, add a few drops of high-quality mint extract to the cream cheese mixture. This cool, minty essence pairs beautifully with the chocolate biscuits, offering a sophisticated and palate-cleansing experience.
**Cookies and Cream Chocotorta:** Instead of using plain chocolate biscuits, opt for crushed Oreo cookies (making sure to remove the cream filling first). This variation delivers a familiar and universally beloved cookies and cream flavor profile, adding extra crunch and a distinctive taste.
**Coconut Chocotorta:** For a tropical and aromatic twist, mix finely shredded toasted coconut into your cream cheese and dulce de leche filling. The subtle crunch and exotic flavor of coconut add an exciting and fragrant dimension to the traditional Chocotorta.
**Espresso Chocotorta:** For an intensified and bolder coffee flavor experience, use extra strong espresso or a coffee concentrate when dipping your biscuits. You can also add a hint of finely ground espresso powder directly to the cream cheese mixture to further enhance the coffee notes.
**Orange Zest Chocotorta:** A bit of finely grated orange zest, mixed into the cream cheese filling, can provide a bright, zesty, and aromatic counterpoint to the rich chocolate and caramel, adding a delightful citrusy lift to the dessert.
**Individual Chocotorta Servings:** For elegant single-serve desserts that are perfect for dinner parties or portion control, layer the ingredients into individual small bowls, charming ramekins, or attractive glass jars. This presentation method adds a touch of sophistication and makes serving a breeze.

Storage and Make-Ahead Magic: Enjoying Your Chocotorta Longer

One of Chocotorta’s many virtues and most appealing qualities is its excellent keeping quality, making it an incredibly convenient and highly recommended make-ahead dessert. This feature is a lifesaver for hosts and those who appreciate a ready-to-eat treat.

Any leftover Chocotorta should be stored meticulously in an airtight container in the refrigerator. When properly stored, it will maintain its deliciousness, structural integrity, and desirable texture for up to 4 days. In fact, many Chocotorta enthusiasts and culinary experts argue that the flavors actually improve and deepen over time, often reaching their peak around day two or three after preparation. This extended chilling period allows the coffee to fully penetrate and soften the biscuits, and for the rich dulce de leche to thoroughly meld and harmonize with the tangy cream cheese, creating a more cohesive, intensely flavored, and utterly irresistible dessert experience.

This remarkable “gets better with age” quality makes Chocotorta exceptionally convenient for entertaining. You can confidently prepare it a full day or two before your event, freeing up precious time on the day itself and ensuring a perfectly delicious, stress-free dessert that is ready to impress. Just remember to keep it well-covered to prevent it from absorbing any unwanted refrigerator odors and to maintain its fresh, luscious texture.

More Irresistible Chocolate Recipes to Explore

If your love for chocolate has been ignited by the delightful Chocotorta, be sure to explore these other fantastic chocolate-infused delights from our kitchen. Each recipe offers a unique and satisfying way to enjoy the rich flavors of chocolate:

Indulgent Chocolate Porridge with Nutella
Perfect Chocolate Chip Cookies (No Brown Sugar)
Super Moist Triple Chocolate Muffins
Decadent White Chocolate & Raspberry Blondies

Chocotorta: The Iconic Argentinian No-Bake Chocolate Cake Recipe

A classic Chocotorta, Argentinian no-bake chocolate cake, with a slice removed, revealing its delicious layers of chocolate biscuits and creamy dulce de leche filling.

Chocotorta – Argentinian Chocolate Birthday Cake

Chocotorta is a truly delicious Argentinian no-bake chocolate dessert, renowned for its incredible ease and irresistible flavor. Crafted from the finest simple ingredients – crisp chocolate biscuits, rich dulce de leche, velvety cream cheese, and aromatic coffee – it’s a testament to culinary magic with minimal effort. You are just four ingredients away from experiencing pure delight!

Course:
Dessert

Cuisine:
Argentinian

Prep Time:

20

Fridge time:

6

Total Time:

6

20

Servings:

16
servings

Calories:

313
kcal

Author:
Maretha Corbett

Ingredients

500 grams full-fat cream cheese
500 grams dulce de leche – or Carnation caramel (see notes in blog post for homemade option)
750 grams plain chocolate biscuits – (e.g., Chocolinas, chocolate Maria cookies, or plain chocolate digestives. If using sandwiched biscuits like Bourbons, separate and scrape off filling as per blog post instructions)
250 millilitre freshly brewed strong, cold coffee – (or milk for a kid-friendly version, or coffee with a splash of liqueur for an adult twist)
cocoa powder for dusting – optional, for decoration just before serving

Instructions

Line a 20cm x 20cm (8” x 8”) dish or baking tin with parchment paper, allowing a slight overhang on all sides. This will create “handles” to easily lift the finished Chocotorta out of the dish later. If you plan to serve directly from the dish, you can omit the parchment paper.
In a large bowl, beat the cold cream cheese with an electric mixer or whisk until it is completely soft, smooth, and creamy, with no lumps remaining.
Add the dulce de leche (or caramel) to the whipped cream cheese. Continue to beat the mixture together for 1-2 minutes until both ingredients are thoroughly combined, resulting in a perfectly smooth and uniform filling.
Pour the freshly brewed, strong, cold coffee into a shallow bowl. Quickly dip each chocolate biscuit into the coffee for just a second or two – enough to moisten it without letting it get soggy. Arrange these coffee-soaked biscuits in a single, tight layer across the bottom of your prepared dish. Break some biscuits as necessary to fill any gaps and ensure a solid, even foundation.
Using a spatula, spoon approximately one-quarter (around 250g) of the dulce de leche cream cheese mixture evenly over the first biscuit layer. Carefully spread it out, making sure to reach all the way to the corners and edges for an even distribution.
Repeat the layering process: add another layer of coffee-soaked biscuits on top of the cream cheese mixture, followed by another quarter of the filling. Continue this pattern twice more, creating a total of four biscuit layers and four filling layers, ensuring the top layer is the dulce de leche cream cheese mixture.
Once all layers are complete, cover the dish tightly with plastic wrap or aluminum foil. Place the Chocotorta in the refrigerator to chill for a minimum of 6 hours. For the absolute best results and deepest flavor integration, chilling overnight or even for up to 2 days is highly recommended. The flavors will meld beautifully, and the cake will become perfectly set.
When ready to serve, carefully lift the Chocotorta out of the baking dish using the parchment paper overhangs, if applicable, and transfer it to a serving plate. Alternatively, you can serve the tart directly from its dish.
Optional: Just before serving, lightly dust the surface of the Chocotorta with unsweetened cocoa powder or grated chocolate for an elegant finish. (See blog post tips for best results).

Nutritional Data Disclaimer

Please be aware that the nutritional information provided below is an estimate calculated by a third party. We strive to provide the most accurate information possible, but we cannot guarantee its absolute precision. Nutritional values can vary significantly depending on the exact brands, types, and quantities of products used in your preparation. For personalized advice regarding your dietary needs, we strongly recommend consulting with a qualified healthcare professional or a registered dietitian.

Nutrition

For general food safety advice, including comprehensive guidance on food allergies and safe food handling practices, please consult official food safety authorities relevant to your region.