Chocotorta

Argentine no-bake cake layered with chocolate biscuits, dulce de leche and cream cheese.

Preparation: 30 min · Cooking: 0 min · Total: 6 hr 30 min · 10 servings

Ingredients

• 625 g plain crisp chocolate biscuits — Use a dry, crisp biscuit such as Chocolinas if available; contains wheat.
• 500 g ready-made dulce de leche — Ready-made; milk allergen.
• 375 g plain full-fat cream cheese — Keep cold; milk allergen.
• 300 ml brewed coffee, cooled — Completely chilled before dipping.
• 1 tbsp unsweetened cocoa powder — For dusting just before serving.

Instructions

1. Prepare the dish and cold coffee

   Line a 20 x 30 cm dish with plastic wrap, leaving an overhang to lift the cake later. Brew the coffee, then cool it completely in the refrigerator before using it; never use hot coffee because it melts and loosens the dairy filling. Keep the cream cheese refrigerated until it is mixed and keep the prepared cake chilled whenever you pause work.

2. Make a smooth dulce de leche filling

   Put the cold cream cheese in a bowl and stir with a spatula until smooth. Add the dulce de leche in three additions, scraping the bowl after each addition, until the filling is evenly caramel-coloured with no white streaks. Do not taste from the mixing spoon and return it to the bowl; use a clean spoon for tasting.

3. Dip biscuits briefly

   Pour the cold coffee into a shallow bowl. Dip one chocolate biscuit at a time for about 1 second per side, then lift it out immediately. The biscuit should be moistened but still firm enough to hold its shape; if it bends or breaks, shorten the dip.

4. Build the first biscuit and filling layers

   Arrange one tight layer of dipped biscuits across the base, breaking only a few biscuits to fill edge gaps. Spread about one quarter of the dulce de leche filling over the biscuits in an even 5 mm layer. Keep the biscuits in a single layer so the cake has neat, sliceable strata.

5. Repeat the layers and smooth the top

   Repeat dipping, arranging and spreading to make four biscuit layers and four filling layers, finishing with filling on top. Use the remaining filling to cover the top and sides evenly. Discard leftover dipping coffee because it has contacted the biscuits; do not pour it over the cake. Cover the dish tightly.

6. Chill until the cake slices cleanly

   Put the covered cake in a refrigerator at 4°C or colder, then start the retained 6-hour timer. Chill without interruption so the biscuits absorb moisture and the dairy filling firms. The cake is ready when a knife passes through the layers with gentle resistance and the top is firm enough that a fingertip does not leave a wet smear.

   After 6 hours, the biscuits are tender but distinct, the filling is firm, and a knife cuts through with gentle resistance without pushing filling out of the sides.

   Chill chocotorta: 21600 seconds

7. Dust, slice and store cold

   Sift cocoa powder lightly over the chilled top immediately before serving. Lift out with the plastic-wrap overhang or cut directly in the dish into 10 portions with a clean knife, wiping it between cuts. Return unused portions to the refrigerator within 2 hours. Store covered for up to 3 days; do not freeze and thaw repeatedly.

Tips

• Dip each biscuit quickly: a brief dip makes a tender cake, while soaking makes the layers collapse.
• Line the dish with plastic wrap only if you want to lift the chilled cake out; otherwise assemble directly in the dish.

Common mistakes

• Using hot coffee melts the filling and makes the biscuits fall apart.
• Leaving the cake at room temperature during the 6-hour chill is unsafe for the cream-cheese filling.
• Spreading filling too thickly on one layer leaves too little for the final top.

Substitutions

• Use cold milk instead of coffee for a caffeine-free version; dip for the same brief time.

Storage

Keep covered in the refrigerator at 4°C or colder and use within 3 days.

Reheating

Serve cold; this no-bake cake should not be reheated.

About this recipe

Chocotorta is a beloved Argentine refrigerator cake, commonly made with chocolate biscuits, dulce de leche and cream cheese. The biscuits soften into cake-like layers while it chills.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.