Chocotorta
Argentina's beloved no-bake icebox cake — chocolate cookies (Chocolinas) dipped in coffee and stacked with a mascarpone and dulce de leche cream layer. Refrigerated overnight until it becomes a sliceable, irresistible layered cake.
- Total
- 50 min
- Serves
- 10
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Beat cream cheese until smooth. Add dulce de leche and beat until fully combined and creamy. Fold in whipped cream.
About 5 min
Line a 22×30 cm baking dish or loaf pan with cling film, leaving overhang on all sides.
About 11 min
Dip each cookie briefly in the cold coffee (1–2 seconds each side — enough to moisten but not to crumble) and lay in a single layer to cover the base of the dish.
About 11 min
Spread a layer of the cream cheese-dulce de leche mixture over the cookies. Smooth evenly.
About 11 min
Repeat layers: dipped cookies → cream → dipped cookies → cream, finishing with a cream layer on top. The number of layers depends on your dish size; aim for at least 3.
About 11 min
Cover with the overhanging cling film. Refrigerate at least 4 hours, ideally overnight. The cookies will fully absorb the moisture and become cake-like. Invert onto a plate, remove cling film and serve chilled, sliced into squares.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 22 g
- Fibre
- 1 g
- Sugar
- 30 g
- Sodium
- 300 mg
Contains: dairy
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Recipe by Boon Tools.