Chocotorta Recipe
Chocotorta – authentic Argentinian cake that anyone can make at home. Chocotorta is a layered chocolate cake, with layers of soaked biscuits, in between Dulce de leche spread and topped with chocolate. This dessert is addictive, so be aware!
The reason I love this Chocotorta Argentina recipe is that it’s one of the easiest dessert recipes you can make that actually tastes good. I have a soft spot in my heart for Argentinian recipes, like these alfajores cookies and the beef empanadas that I love so much. But this easy chocotorta recipe, featuring dulce de leche as the main star, takes it to another level—just like my famous caramel cake, which you must try if you enjoy making recipes with dulce de leche.
WHAT IS CHOCOTORTA?
Chocotorta is a classic Argentinian dessert (also known as chocotorta argentina) that is easy to make and utterly delicious. As the name suggests, it is a chocolate cake made with layers of chocolate cookies (chocolinas). Between the layers is a generous spread of dulce de leche, a sweet, caramel-like sauce made from condensed milk. The result is a rich, indulgent cake that is simply irresistible. It’s no wonder that Chocotorta is a popular choice for birthdays, special occasions, and everyday snacking. To make this delicious treat, all you need are chocolate cookies, dulce de leche, and a few basic ingredients. The process is simple, and you can make it with minimal effort. So, if you’re looking for a delicious and easy dessert, give Chocotorta a try! You won’t be disappointed!
CHOCOTORTA INGREDIENTS
Chocolate biscuits (Chocolinas or other chocolate cookies): These form the layers of the cake, providing structure and a rich chocolate flavor.
Cream cheese: Adds creaminess and balances the sweetness of the dulce de leche, creating a smooth filling.
Dulce de leche: The star ingredient, bringing a rich caramel-like sweetness and binding the cream cheese to form the perfect filling.
Coffee or milk (or a combination): Used for dipping the biscuits, it softens them slightly, enhancing their texture without making them soggy.
Chocolate shavings (optional): Used for decoration, adding a touch of elegance and extra chocolate flavor on top of the cake.
HOW TO MAKE CHOCOTORTA ARGENTINA?
1. Prepare the filling: Mix dulce de leche and cream cheese in a large bowl until smooth and creamy. This forms the rich and velvety filling that binds the layers of the cake.
2. Dip the biscuits: Prepare a bowl with coffee, milk, or a mix of both. Quickly dip each chocolate biscuit into the liquid for about a second. This softens the biscuits without making them too soggy.
3. Layer the cake: Arrange a layer of dipped biscuits in the bottom of a square baking pan. Spread a layer of the cream mixture over the biscuits. Repeat this process to create several layers, finishing with a biscuit layer on top.
4. Chill the cake: Cover the cake and refrigerate it for at least 6 hours or overnight. This helps the flavors meld together and the cake set properly.
5. Decorate and serve: Once chilled, remove the cake from the pan and spread some reserved cream on top. You can decorate with chocolate shavings for a finishing touch.
Serve and enjoy this easy no-bake Argentinian dessert!
SUBSTITUTIONS AND CHANGES IN THE RECIPE
If you love Chocotorta but can’t find the original ingredients, there are plenty of substitutions you can make. Whether you’re missing ingredients or want to try new flavors, the recipe is easily adaptable to suit your needs.
What can you substitute chocolinas with?
Chocolinas are traditional Argentinian cookies that are beloved all across the country. They are made with a combination of cocoa powder, sugar, and flour. The result is a crunchy, chocolaty treat that is sure to satisfy your sweet tooth! Chocolinas have been around for centuries and have become an integral part of Argentinian culture. They are served at special occasions such as weddings and birthdays, and are often given as gifts.
If you don’t live in Argentina, you probably won’t be able to find chocolinas in your local store. But you don’t need to worry about that. Instead of chocolinas you can use any chocolate biscuits, such as: digestive chocolate biscuits, chocolate petit beurre, separated chocolate cookies, butter cookies, simple chocolate biscuits or any other chocolate cookies that you can find in your local store. Tip: don’t use a very sweet cookie.
What can we use instead of cream cheese?
Cream cheese is a key ingredient in many recipes, including this Chocotorta. While it’s best not to replace it if possible, there are great alternatives if you don’t have any on hand. Mascarpone, a rich and creamy Italian cheese, works well as a substitute, offering a similar texture and flavor. Sour cream is another option, but note that it’s not as solid, so your filling might be slightly looser. Ricotta cheese is also a good substitute, though it’s lighter and milder. You could also use a white cheese spread, as long as it’s not too liquid. With these options, you can still make a delicious Chocotorta even without cream cheese!
What can we use instead of dulce de leche?
If you not familiar with dulce de leche- Dulce de leche is a sweet confection made from sweetened condensed milk that is cooked until thick and caramelized. It originated in South America and is popular all over the world. It has a rich, creamy taste and can be used as a topping for desserts, or as a filling for cakes, pastries, and other sweet treats. It can also be used as an ice cream topping, or can be served as a warm dip. Dulce de leche is also a great addition to coffee or tea, and can be used in cocktails and other drinks. It is a versatile ingredient and can be used in a variety of recipes.
This is the only ingredient that can not be replaced in this recipe, chocotorta without dulce de leche is not chocotorta. But what if you can’t find any dulce de leche in your local store? Don’t warry, you can easy make dulce dh leche at home.
How to make dulce de leche at home?
Making dulce de leche at home is actually quite simple! All you need is a can of sweetened condensed milk, a pot, and a few hours of your time. To begin, remove the label from the can and place it in a saucepan filled with enough water to cover the can completely. Bring the water to a boil, reduce the heat, and simmer for two to three hours, depending on how thick you want your dulce de leche to be. Make sure the pot remains at a low boil the entire time, and add more water as needed. Once the cooking time is finished, remove the can from the saucepan and let it cool. Once it’s cool, open the can and enjoy the delicious caramelized sweetened condensed milk.
This homemade dulce de leche can be used in a variety of desserts and not only in chocotorta.
Here are some recipe ideas to use dulce de leche:
Or you can simply enjoy it on its own with a spoon! Enjoy!
CAN WE MAKE CHOCOTORTA AHEAD OF TIME?
The answer to the question of whether or not you can make chocotorta ahead of time is yes! This delicious cake is a great treat to make in advance, as it stays fresh and delicious when stored in the refrigerator. To make the cake ahead of time, simply follow the recipe as normal. Once the cake is fully cooled, place the cake in a box, in an airtight container or cover with plastic wrap and store it in the refrigerator. When you’re ready to serve it, remove the cake from the fridge and place it on a serving plate. So if you plan to make this cake a day or two in advance for a birthday or party, it won’t be a problem.
HOW TO STORE CHOCOTORTA?
Refrigerate: Cover Chocotorta with plastic wrap or store in an airtight container. Keep it in the fridge for up to 3-4 days.
Avoid Freezing: While technically you can freeze chocotorta, according to some of my readers, freezing may alter the texture of the cream and biscuits, so it’s best to store in the fridge only.
Serve Chilled: Chocotorta is best enjoyed cold, so serve it straight from the fridge for the perfect texture and flavor.
Chocotorta Recipe
Ingredients
- 2 packages (500 g) Chocolinas cookies or other chocolate biscuits
- 3 cups (675 g) Cream cheese
- 2¼ cups (675 g) Dulce de leche
- Coffee/milk or coffe+milk
- Chocolate shavings optional
Instructions
- In a large bowl mix dulce de leche with cream cheese.
- I a bowl prepare some milk or coffee or coffee mixed with milk (for dipping the biscuits).
- Dip each biscuit into the liquid for 1 second. Arrange a layer of dipped biscuits in the bottom of a 8-inch (20X20cm) square baking pan. Then spread a layer of cream. Repeat 4 more times (5 total layers). The last layer should be biscuit layer.
- Cover and refrigerate for 6 hours or overnight. Reserve some cream for decoration.
- Take the cake out of the fridge, release from the pan and invert into a serving dish, spread a layer of cream. Decorate the cake as desired with the leftover cream. Sprinkle some chocolate shaving in the middle of the cake (optional).
- Serve!
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located below the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
Nutrition
Common Questions
Yes, you can substitute cream cheese with mascarpone for a richer flavor, or with Greek yogurt for a lighter version. Both will still give you the creamy texture needed for the filling.
If you can’t find Chocolinas cookies, you can use any firm chocolate biscuits or graham crackers. Just ensure they are sturdy enough to hold their shape when dipped in coffee or milk.
Chocotorta can be stored in the fridge, covered, for up to 3-4 days. The biscuits will soften over time, but the flavors will still be delicious.
excellent recipe, thanks for sharing!
Can I get a downloadable version of the recipes please?
Excellent receipe..u hv explained it very nicely