In a bowl, mix the dulce de leche and cream cheese until smooth and
creamy. Set aside. Quickly dip the chocolate cookies in milk or coffee,
ensuring they soften without becoming soggy. In a rectangular dish,
create the first layer of dipped cookies, followed by a generous spread
of the dulce de leche mixture. Repeat the process, alternating cookie
and cream layers, until the dish is full or the ingredients are used up.
Finish with a layer of cream and garnish with cocoa powder or grated
chocolate. Cover and refrigerate for at least 4 hours (or overnight) to
let the flavors meld and the texture set. Slice and serve chilled!
Enjoy your chocotorta—a dessert as simple as it is
delicious!
Chocotorta Basics: A Step-by-Step Guide to Argentina's Favorite No-Bake Dessert
Chocotorta is a beloved dessert in Argentina, known for its simplicity, rich flavors, and no-bake preparation. Created in the 1980s as a marketing experiment by chocolinas (chocolate cookies) and cream cheese brands, it quickly became a household favorite. Its name, which translates to "chocolate cake," perfectly captures its indulgent, layered nature. This dessert has since become a staple at birthdays and family gatherings, cherished for its quick preparation and nostalgic appeal.
🍪 Ingredients
- 400g chocolate cookies (Chocolinas or similar)
- 500g dulce de leche (milk caramel)
- 500g cream cheese (or mascarpone for a creamier texture)
- 200ml strong coffee (for dipping the cookies)
- Optional: cocoa powder or grated chocolate for garnish