Chocotorta: The Beloved No-Bake Argentinian Cake That Combines Simplicity with Rich Flavor

If you’re searching for a dessert that blends ease, elegance, and indulgent flavor, look no further than Chocotorta—Argentina’s most beloved no-bake cake. Inspired by the structure of tiramisu, this dreamy dessert is made by layering chocolate cookies soaked in strong coffee with a whipped cream cheese and dulce de leche mixture. As the cake chills, the cookies soften into cake-like layers and the flavors meld together into a velvety, luscious treat.

What Is Chocotorta?

Chocotorta is a no-bake layered cake from Argentina that first gained popularity in the 1980s. It traditionally uses chocolinas (thin chocolate cookies), dulce de leche, cream cheese, and coffee. It’s an icebox-style cake that requires no baking and actually tastes better the next day. The simplicity of the ingredients belies how delicious and addictive this dessert is.

Why You’ll Love This Chocotorta Recipe

• No oven required – perfect for hot days or quick prep
• Only a few ingredients – pantry staples with rich flavor
• Customizable – easy to adjust with toppings or flavors
• Elegant presentation – beautiful layers with minimal effort
• Crowd-pleaser – a hit at parties, dinners, and holiday tables

Ingredients You’ll Need

Main Components:

• 452 g (16 oz) cream cheese, room temperature
• 396 g (14 oz) dulce de leche, room temperature
• 375 mL (1½ cups) strong brewed coffee, cooled
• 2 batches (840 g / 14.8 oz) homemade chocolate wafer cookies (or store-bought Chocolinas)

Optional Additions:

• 108 mL (¼ cup + 3 tbsp) heavy cream – to loosen or lighten the filling
• 57 g (2 oz) dark chocolate, finely chopped (for garnish or layering)
• 132 g (4.7 oz) dulce de leche for piped decorations (optional)

Equipment You’ll Need

• 8-inch (20 cm) square metal baking pan
• Parchment paper
• Stand mixer or hand mixer
• Shallow container for coffee dipping
• Offset spatula or back of a spoon

Step-by-Step Instructions

Step 1: Prepare the Pan

Line your baking dish with parchment paper so you can easily lift the Chocotorta out for slicing and serving.

Step 2: Make the Filling

Using a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. Add the dulce de leche and whip until no lumps remain. Optionally, add heavy cream for a lighter texture. Beat on high for 30 seconds to aerate the mixture.

Step 3: Dip and Layer Cookies

Pour the cooled coffee into a shallow dish. Quickly dip each cookie, flipping once. Don’t over-soak or they’ll fall apart.

Line the bottom of the pan with coffee-dipped cookies, covering all edges.

Step 4: Spread the Cream Mixture

Add about 1/5 of the cream mixture (roughly 170 g) and spread evenly. Continue layering: cookies, cream, cookies, cream—until you’ve used everything, ending with a cream layer on top.

Step 5: Chill

Cover tightly and refrigerate for at least 4 hours, but ideally overnight. This helps the cookies soften and flavors meld beautifully.

Step 6: Decorate and Serve

Before serving, decorate with piped dulce de leche, chocolate shavings, or cocoa powder. Slice and serve cold.

Flavor Variations to Try

• Chocolate Cream Cheese Layer: Add cocoa powder to the filling.
• Liquor Twist: Spike the coffee with Kahlua, Amaretto, or Baileys.
• Nutty Crunch: Add chopped pecans, walnuts, or hazelnuts between layers.
• Fruit Fusion: Add sliced bananas or strawberries for a fruity balance.
• Caramel Swirl: Drizzle caramel between layers for added richness.

Serving Ideas

• With espresso or cold brew coffee
• As a birthday cake topped with whipped cream and sprinkles
• Cut into small cubes and served in cups as mini trifles
• Topped with ganache or a dusting of powdered sugar

Make-Ahead Tips

• Prep ahead: Ideal make-ahead dessert—gets better after chilling
• Refrigerate: Keeps well for up to 5 days
• Freeze: Freeze whole or in slices for up to 1 month. Thaw overnight in the fridge

Storage and Shelf Life

• Store tightly covered in the fridge
• Will last 4–5 days while maintaining structure and flavor
• Do not leave at room temp for more than 2 hours

Nutritional Highlights

While indulgent, Chocotorta can be made slightly lighter by using:

• Light cream cheese
• Less dulce de leche
• Low-sugar chocolate cookies
• Greek yogurt blended with cream cheese

FAQs

Can I use store-bought cookies?
Yes! Chocolinas are traditional, but any thin chocolate cookie will do.

Can I make this gluten-free?
Use gluten-free chocolate cookies.

Can I skip the coffee?
You can use milk or a flavored syrup instead.

Is dulce de leche the same as caramel?
Not exactly—dulce de leche is milk-based and creamier.

Can I use a different filling?
Yes, mascarpone or whipped cream + sugar can work too.

Final Thoughts: Why Chocotorta Deserves a Spot in Your Dessert Rotation

Chocotorta is more than just a cake—it’s a celebration of flavor, culture, and simplicity. With no baking required, just a handful of ingredients, and a technique that welcomes customization, it’s no wonder this dessert has become a staple in homes across Argentina and beyond.

Whether you’re hosting a dinner party or simply craving something sweet and creamy, this layered delight offers the perfect balance of ease and elegance. Once you’ve tried it, you’ll keep coming back to its irresistible flavor—and maybe even make it your signature dessert.

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