Chocotorta

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.

For guidance in making my first chocotorta, I watched Quiero Cupcakes and La Chancha y los 20 video with Paz Baker.

Happy no-baking, lovelies!

No-bake chocolate cake with layers of chocolate biscuits and cream cheese/dulce de leche.

Chocotorta

A no-bake chocolate layer cake made with a cream cheese/dulce de leche filling.
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Prep Time 30 mins
Resting Time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine Argentinian
Servings 15 people
Calories 386 kcal

Equipment

  • refrigerator
  • square cake board
  • piping bag
  • hand mixer
  • mixing bowl
  • coffee maker

Ingredients
  

  • 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

Instructions
 

Filling

  • On low speed, mix together cream cheese and dulce de leche until it is well combined.
  • Put mixture in piping bag and set aside.

Cookie layer

  • Place cold coffee in a bowl.
  • Dip biscuits into coffee one-by-one placing them on cake board to form a rectangle.

Cream layer

  • 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.
    Four layers of chocolate biscuits and four layers of cream.
  • 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.
    No-bake chocolate cake with layers of chocolate biscuits and cream cheese/dulce de leche.

Notes

I ground whole beans and filtered my coffee using a pour-over, but any kind of cold coffee will do. 

Nutrition

Calories: 386kcalCarbohydrates: 44gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 375mgPotassium: 179mgFiber: 2gSugar: 26gVitamin A: 406IUCalcium: 43mgIron: 5mg
Keyword 4-ingredient cake, chocolate layer cake, ice box cake, no-bake cake
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