Easy Argentinian Chocotorta Cake Recipe
This classic no-bake Argentine chocotorta dessert is loved by everyone who has ever dug a fork into it. Our easy Argentinian chocotorta cake recipe is the closest thing you’ll get to the real Authentic Argentine Chocotorta.
There are many variations of this no-bake classic Argentinian chocotorta dessert but what they all have in common is Argentine’s famous Dulce De Leche, which is similar to a caramel spread but much…much…Better!
This traditional Argentinian cake is easy to prepare and doesn’t require any baking, making it one of the easiest and quickest dessert cakes to assemble. All you need to make this chocotorta cake is Dulce De Leche, Chocolinas Cookies, Cream Cheese, and Brewed Coffee. You can also make this Argentinian chocotorta recipe with Kahlua, just substitute 1/2 cup of the coffee with Kahula Alcohol and mix together.
Do You Need To Use Coffee To Make Chocotorta Dessert Cake?
Although the original Chocotorta dessert cake is traditionally made by soaking the Chocolaina cookies in coffee, I can see that if you’re serving this cake to children you might want to soak the cookies using something else. You can definitely replace the coffee with some other beverages such as milk, coconut milk, or oat milk.
You can also soak these Chocolina Cookies in a 3 milk mixture known as Tres Leche. Tres leches is a combination of one part milk, one part evaporated milk, and 1 part condensed milk. Combine all these three kinds of milk together similar to a Tres Leche Cake. and you will have a delicious sweet milk mixture that will be perfect for this recipe.
Ingredients For Chocotorta:
- 3 packages chocolinas cookies ( or any chcolate coated cookies or wafers)
- 18 oz Dulce De Leche ( 510 grams – Homemade or store bought)
- 18 oz cream cheese (510 grams)
- 2 cups of brewed coffee (240 grams)
Ingredients For Chocotorta Topping:
- 1/2 cup crushed chocolina cookies
- 1/4 cup cocoa powder (optional instead of crushed cookies)
How To Make Chocotorta?
- Prepare a 8X8 inch caserole dish by line the bottom and side with parachment paper.
- Combine the dulce de leche and cream cheese into a bowl and mix togther using a spatula or handmixer until mixture is smooth and well combined.
- Add the brewed coffee into a bowl and dip and slightly soak the chocolina cookies into it, then place into the bottom of the caserole pan creating the first even layer completely covering the bottom.
- Spread the dulce the leche de mixture cream mixture ontop of the soaked cookies covering the whole surface about 1/4 inch in thickness.
- Repeat assembling the second and third layer.
- Spread the remaining dulce de leche cream on top of the last layer and sprinke with crushed Chocolina cookies or cocoa powder (optional).
- Keep the cocotorta cake refrigerated until ready to serve.
- Enjoy!
Argentinian Chocotorta Original Recipe
Ingredients
- FOR CHOCOTORTA CAKE:
- 3 packages chocolinas cookies or any chcolate coated cookies or wafers
- 18 oz Dulce De Leche 510 grams – Homemade or store bought
- 18 oz cream cheese 510 grams
- 2 cups of brewed coffee 240 grams
- FOR CHOCOTORTA TOPPING:
- 1/2 cup crushed chocolina cookies
- 1/4 cup cocoa powder optional instead of crushed cookies
Instructions
- Prepare a 8X8 inch caserole dish by line the bottom and side with parachment paper.
- Combine the dulce de leche and cream cheese into a bowl and mix togther using a spatula or handmixer until mixture is smooth and well combined.
- Add the brewed coffee into a bowl and dip and slightly soak the chocolina cookies into it, then place into the bottom of the caserole pan creating the first even layer completely covering the bottom.
- Spread the dulce the leche de mixture cream mixture ontop of the soaked cookies covering the whole surface about 1/4 inch in thickness.
- Repeat assembling the second and third layer.
- Spread the remaining dulce de leche cream on top of the last layer and sprinke with crushed Chocolina cookies or cocoa powder (optional).
- Keep the chocotorta cake refrigerated until ready to serve.
- Enjoy!