Argentine Chocotorta
Ingredients (Serves 8–10)
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400 g (about 14 oz) chocolate cookies (like Chocolinas or graham-style chocolate cookies)
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400 g (14 oz) cream cheese, softened
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400 g (14 oz) dulce de leche
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1 cup (240 ml) strong coffee, milk, or espresso (for dipping cookies)
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Optional: cocoa powder or chocolate shavings for topping
Instructions
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Prepare the cream filling
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In a large bowl, mix cream cheese and dulce de leche until smooth and creamy.
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Dip the cookies
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Quickly dip each chocolate cookie into coffee or milk (do not soak too long—they get soggy fast).
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Layer the cake
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In a rectangular dish (about 9×13 inches), lay a single layer of dipped cookies.
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Spread half of the cream mixture over the cookies.
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Repeat with another layer of dipped cookies and the remaining cream.
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Chill
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Cover with plastic wrap and refrigerate at least 4–6 hours, preferably overnight. This allows the cookies to soften and the flavors to meld.
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Decorate and serve
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Dust with cocoa powder or sprinkle chocolate shavings on top before serving.
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Slice into squares and enjoy chilled.
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Tips
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Make it lighter: Fold whipped cream into the cream cheese-dulce de leche mixture.
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Flavor variation: Add a teaspoon of coffee or espresso to the cream filling for extra depth.
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Cookie alternatives: Any chocolate tea biscuit works if Chocolinas aren’t available.
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No-oven advantage: Perfect for hot days or when you want a quick dessert with minimal prep.
If you want, I can also give a mini Chocotorta jar version—individual servings that are elegant, portion-controlled, and perfect for parties or gifting. Do you want me to do that?