Easy Chocotorta Recipe | Classic Argentinian No-Bake Cake

5 from 3 votes

This classic Argentinian chocotorta recipe is an easy no-bake dessert layered with chocolinas cookies, cream cheese, and dulce de leche.

Prep Time20

Chilling time6

Total Time6 20

Course: Dessert

Cuisine: Argentine

Keyword: easy

Servings:

Calories: 150kcal

Make the filling: In a large bowl, mix the cream cheese and dulce de leche until completely smooth and creamy. Set aside.
Prepare the soaking liquid: Pour coffee, milk, or a combination of both into a shallow bowl for dipping the cookies.
Assemble the layers: Quickly dip each cookie into the liquid for about 1 second per side, do not oversoak. Arrange a single layer of cookies on the bottom of an 8-inch (20×20 cm) square pan.
Add the cream layer: Spread an even layer of the cream mixture over the cookies using an offset spatula.
Repeat: Continue layering cookies and cream until you have 5 total cookie layers, finishing with cookies on top.
Chill: Cover and refrigerate for at least 6 hours or overnight until fully set. Reserve a small amount of cream for decoration, if desired.
Finish and serve: Unmold the chocotorta, spread the reserved cream on top, and garnish with chocolate shavings if using. Slice and serve cold.

Chocolinas Cookies: For an authentic Argentinian chocotorta, Chocolinas are ideal. If unavailable, use any firm chocolate biscuit (chocolate graham crackers, Maria cookies with cocoa, or similar). Avoid soft cookies, they won’t hold their shape.
Dulce de Leche Matters: Use a thick, high-quality dulce de leche for best flavor and structure. Thin or pourable versions can make the filling too loose.
Storage: Store covered in the refrigerator for up to 3–4 days. Chocotorta is best served cold and is not recommended for freezing, as the texture may change after thawing.
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.