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Easy Chocotorta

A classic Argentinian no-bake cake made with creamy layers of dulce de leche and cookies, perfect for family gatherings.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Argentinian, Latin American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 packages Chocolinas cookies (or other chocolate biscuits) Any sturdy chocolate biscuit can be used.
  • 3 cups cream cheese (full fat, softened) Ensure it's at room temperature for easy mixing.
  • 2.25 cups dulce de leche Use a good quality dulce de leche for best flavor.
  • 1 cup Milk (or coffee, or a mix of both for dipping) Dipping liquid can be adjusted based on preference.
  • to taste Chocolate shavings (optional, for garnish) Use as a decorative topping when serving.

Method
 

Preparation
  1. Gather your ingredients and a large bowl, then whip together the cream cheese and dulce de leche until smooth and creamy.
  2. In a shallow bowl, mix coffee and milk (or both) for the soaking liquid.
Assembly
  1. Dip each cookie quickly on both sides in the soaking liquid, then lay them in a single layer at the bottom of an 8-inch square pan.
  2. Spread an even layer of the cream mixture over the cookies.
  3. Repeat the layers of cookies and cream until you've used five cookie layers, finishing with cookies on top.
Finishing Touch
  1. Cover the pan and chill in the refrigerator for at least 6 hours or overnight.
  2. When ready to serve, gently unmold the dessert, spread any reserved cream on top, and sprinkle with chocolate shavings.

Notes

Chocotorta is best enjoyed chilled. Store leftovers in an airtight container in the refrigerator for 3 to 5 days. For extra flavor, consider adding cinnamon or vanilla to the cream.