Argentinian
Chocotorta
A classic Argentine no-bake cake made with Chocolinas soaked in coffee and layered with dulce de leche and queso crema. After a long chill, the cookies soften into tender chocolate layers with a rich, tangy filling.
Watch it madeQuiero Cupcakes · 7:02
Ingredients
- Chocolinas chocolate cookies100g, about 14 cookies
- Dulce de leche repostero125g
- Queso crema entero125g
- Strong coffee, cooled1/2 cup
- Unsweetened cocoa powder or grated dark chocolate1 tbsp
Method
- In a bowl, mix the dulce de leche repostero with the queso crema until smooth and evenly combined.
- Pour the cooled coffee into a shallow dish.
- Quickly dip each Chocolina in the coffee for 1 to 2 seconds, just enough to moisten without breaking.
- Arrange a first layer of soaked cookies in a small dish, about 12 x 16 cm.
- Spread one third of the dulce de leche and queso crema mixture over the cookies.
- Repeat with two more layers of soaked cookies and filling, finishing with the cream mixture on top.
- Dust with cocoa powder or grated dark chocolate.
- Cover and refrigerate for at least 4 hours, preferably overnight, until the cookies soften and the layers set.
- Slice into 2 portions and serve cold.
Common questions
Can I substitute the Chocolinas cookies if I can’t find them?
Yes. Use other plain chocolate tea biscuits or thin chocolate cookies that soften well, like chocolate Maria-style biscuits or similar wafer-thin cookies. Avoid thick or very crunchy cookies, which stay hard and make slicing messy.
How long does chocotorta need to chill before serving?
It needs at least 4 hours in the refrigerator, but overnight is better. The resting time lets the cookies soften fully and the layers set, giving the cake its classic spoonable-yet-sliceable texture.
What are the most common mistakes when making chocotorta?
The biggest mistake is soaking the cookies too long, which makes them fall apart. Another is using warm coffee or overly loose filling. Mix the cream until smooth, dip cookies briefly, and chill long enough for proper setting.
How should I store chocotorta and how long does it keep?
Store it covered in the refrigerator. It keeps well for 3 to 4 days, and the flavor often improves after the first day. Do not freeze it, because the texture of the cream filling can become grainy after thawing.
What’s the best way to serve chocotorta?
Serve it cold, straight from the fridge, cut into 2 portions as written or into small squares if serving more people. Dust with cocoa or grated dark chocolate just before serving for the best appearance and flavor.