This popular and easy-to-make dessert from Argentina is a no-bake cake made from chocolate biscuits called Chocolinas. Calling for only four ingredients, you’ll be able to whip it up in no time.
Perfect for summer when you don’t want to warm up your house, chocotorta is essentially an icebox cake. It’s made by sandwiching layers of cream between softened chocolate biscuits.
In addition to the Chocolinas, you’ll need cream cheese, dulce de leche, and cold coffee. Now for those of you who are not familiar with dulce de leche, it is a milk caramel, commonly found in South America.
If you can’t find dulce de leche, you can make it at home by cooking a can of condensed milk on the stovetop. I decided not to make mine from scratch because for this recipe, we need a very thick consistency which the Argentinian brand La Serenisima provides. (Amazon affiliate links above.)
While the recipe for chocotorta is not very old it has become quite a nostalgic dessert for people as it is often served at children’s birthday parties.
Happy no-baking, lovelies!
- square cake board
- piping bag
- hand mixer
- mixing bowl
- coffee maker
- 2 packages chocolate biscuits Chocolina brand
- 2 packages cream cheese 8 oz (500 g)
- 2 cups dulce de leche La Serenisima brand (500 g)
- 1 cup coffee cold
- On low speed, mix together cream cheese and dulce de leche until it is well combined.
- Put mixture in piping bag and set aside.
- Place cold coffee in a bowl.
- Dip biscuits into coffee one-by-one placing them on cake board to form a rectangle.
- With piping bag, squirt dollops of the cream cheese/dulce de leche mixture all the way around the perimeter.
- Now cover the entire middle of the cookie layer with the cream mixture.
- Continue alternating biscuit and cream layers until you've used up the cookies.
- Cover and refrigerate for at least 4 hours to let the cake soften.
- Remove cake from refrigerator and add dollops of cream around the perimeter top for presentation.