No-bake Chocotorta dessert has layers of chocolate cookies, whipped dulce de leche, and luscious ganache. It will satisfy any sweet craving.
Dive into Chocotorta, a scrumptious dessert that’s as fun to make as it is to eat! This no-bake wonder, straight from the heart of South America, layers Argentinian chocolate cookies (Chocolinas) soaked in chocolate milk with a luscious mix of cream cheese and the creamiest dulce de leche.
We simplified the process with store-bought cookies and dulce de leche. Then we topped this tasty treat with a smooth chocolate ganache. This cake is a creamy, dreamy confection that’s become a common birthday cake and a staple at celebrations.
Imagine the joy of biting into this delicious cake, where the cocoa flavor meets the sweet, milky layers, creating a South American dance of flavors in your mouth.
Chocotorta will become a new classic in your home. Whether you’re sticking to the traditional recipe or experimenting with your own twists, this dish is sure to impress.
Its no-bake nature and simple preparation make it an ideal dessert for any level of cooking expertise, giving you a stress-free experience with a delicious payoff.
Common Questions About Chocotorta
What If I Can’t Find Dulce de Leche at the Grocery Store?
Not to worry! You can make your own dulce de leche at home using condensed milk.
There are different ways to do this, including a slow cooker or a pressure cooker method that transforms sweetened condensed milk into the golden, caramel-like dulce de leche that’s essential for your chocotorta recipe.
How Long Should Chocotorta Chill Before Serving?
For the best desserts, patience is key. Chill your chocotorta for at least 3 hours in the refrigerator to allow the layers to set and flavors to meld.
For an even more phenomenal dessert, leave it overnight, making it one of the easiest desserts with a bit of time.
Can I Freeze Chocotorta?
Absolutely! Wrap your chocotorta in plastic wrap and then aluminum foil for extra protection. Store it in the freezer, and enjoy this delicious dessert anytime. Chocotorta freezes beautifully, making it a convenient make-ahead treat.
Storage
I’ll never forget the first time I tried this easy dessert. Not only is the flavor amazing, but the texture is out of this world.
Refrigerator
Wrap your chocotorta in plastic wrap or keep it in an airtight container. It will stay fresh and delicious for days, making it a great make-ahead dessert for any occasion.
Freezer
Chocotorta can be frozen for future indulgence. Use plastic wrap and aluminum foil to protect it, and store it in the freezer. When you’re ready to serve, simply thaw it in the refrigerator.
Tips
Chocotorta is one of the most popular desserts in Argentina. Made for birthday parties and other celebrations, often with homemade dulce de leche.
- Cream Cheese at Room Temperature: Ensure your cream cheese is soft to mix smoothly with the dulce de leche.
- Soak Cookies Briefly: To prevent the cookies from becoming too soggy, dip them quickly in chocolate milk or regular milk.
- Layer Evenly: For a visually stunning chocotorta, spread each layer of the dulce de leche cream evenly.
- Chill Thoroughly: Let your chocotorta sit in the refrigerator long enough so the layers set perfectly.
Ingredients
It’s a really simple list of ingredients. In the end, you’ll have layers of cookies and cream that will have you drooling!
- Cream cheese – softened
- Dulce de Leche
- Chocolate wafer cookies (Chocolina cookies or similar)
- Milk for soaking
- Chocolate chips for the ganache
- Heavy cream for the ganache
How to Make Chocotorta
Don’t forget, I’ve got the full recipe card down below that you can save. It also has the quick option to double or triple the recipe!
- Whip the cream cheese in a mixing bowl until it has a creamy texture.
- Beat in the Dulce de Leche until fully combined.
- Line an 8×8 baking dish with parchment, leaving some overhanging to help with removal once the chocotorta has chilled.
- Take each cookie and quickly dip it in the milk, then place it in the bottom of the lined dish. Continue with the cookies until you have a single layer covering the bottom.
- Then spread a small portion of the cream cheese mixture on top – making a smooth, even layer. Use just enough to cover the cookies.
- Repeat with another layer of cookies and then more of the creamy mixture until you have multiple layers and you have used all of the cookies. You will finish with a final layer of the creamy mixture.
- Refrigerate for one hour before making the ganache.
- Once chilled, place the chocolate chips and the heavy cream in two separate microwave-safe bowls.
- Heat the chocolate chips in the microwave for about 20-30 seconds – just enough to soften them. Remove.
- Then heat the heavy cream for 15-25 seconds, getting it steamy, but just before it boils.
- Once the heavy cream is hot, pour it over the soft chocolate chips. Do not stir yet – let it sit and continue to soften the chocolate chips for 2-3 minutes.
- Once softened, whisk well until smooth and shiny. Then pour it over the top of the chocotorta and smooth it into an even layer. Refrigerate for another 2 hours – or up to overnight before serving.
Kitchen Supplies You’ll Need for Chocotorta
These sweet treats will catch your attention from the first bite. There is a reason it’s a classic down in Argentina!
- A medium-sized mixing bowl for the filling
- Electric beaters or a stand mixer for a smooth cream
- An 8×8 baking dish lined with parchment paper
- A small saucepan and bowl for the ganache
What to Serve With Chocotorta
Be aware that this is a very rich dessert. Try to pair it with foods or drinks that won’t overwhelm your taste buds, haha!
- Serve chocotorta with a scoop of vanilla ice cream for an extra layer of indulgence.
- A cup of hot coffee or espresso makes a great companion, cutting through the sweetness with its robust flavor.
- Fresh fruit on the side can add a refreshing contrast to the rich chocolate and dulce de leche flavors.
Why You Should Make Chocotorta
I love it when I come across a well-loved recipe like this one. Especially when it’s one that comes from a different part of the world.
- No-Bake Ease: Perfect for when you want a delicious treat without turning on the oven.
- Crowd-Pleaser: Loved by both kids and adults, it’s perfect for parties, celebrations, or as a treat for the family.
- Versatile: Customize your chocotorta with different cookies, mix-ins, and toppings to create a new dessert every time.
- Rich and Decadent: Every bite of this dessert is filled with the rich flavors of chocolate, dulce de leche, and creamy cheese.
Variations and Add-Ins for Chocotorta
There are all kinds of variations that you can make with this recipe. Let me know in the comments how yours turns out!
- Fruity Twist: Add a layer of sliced strawberries or bananas between the biscuit layers for a fresh burst of flavor amidst the creamy richness.
- Nutty Flair: Sprinkle chopped almonds or walnuts between layers or on top of the ganache for a crunchy contrast.
- Coffee Lover’s Dream: Dip the chocolate biscuits in cold coffee instead of milk for an extra depth of flavor that coffee enthusiasts will adore.
- Liqueur Infused: For an adult version, mix a little of your favorite liqueur, like Baileys or Kahlua, into the dulce de leche mixture for a boozy kick.
- Cookies – Change up the cookies with homemade chocolate sugar cookies, or chocolate graham crackers, or use any chocolate wafer cookie you can find.
If you love this easy no-bake recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
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Chocotorta
Ingredients
- 16 ounces cream cheese – softened
- 14 ounces Dulce de Leche – either homemade or ready-made in the can
- 36 chocolate wafer cookies – this could be 36-40 depending on the size
- 1 ½ cups milk
Ganache
- ⅔ cup chocolate chips – you can use milk chocolate or semi-sweet
- ⅓ cup heavy cream
Instructions
- Whip the cream cheese in a mixing bowl until it has a creamy texture.
- Beat in the Dulce de Leche until fully combined.
- Line an 8×8 baking dish with parchment, leaving some overhanging to help with removal once the chocotorta has chilled.
- Take each cookie and quickly dip it in the milk, then place it in the bottom of the lined dish. Continue with the cookies until you have a single layer covering the bottom.
- Then spread a small portion of the cream cheese mixture on top – making a smooth, even layer. Use just enough to cover the cookies.
- Repeat with another layer of cookies and then more of the creamy mixture until you have multiple layers and you have used all of the cookies. You will finish with a final layer of the creamy mixture.
- Refrigerate for one hour before making the ganache.
- Once chilled, place the chocolate chips and the heavy cream in two separate microwave-safe bowls.
- Heat the chocolate chips in the microwave for about 20-30 seconds – just enough to soften them. Remove.
- Then heat the heavy cream for 15-25 seconds, getting it steamy, but just before it boils.
- Once the heavy cream is hot, pour it over the soft chocolate chips. Do not stir yet – let it sit and continue to soften the chocolate chips for 2-3 minutes.
- Once softened, whisk well until smooth and shiny. Then pour it over the top of the chocotorta and smooth it into an even layer. Refrigerate for another 2 hours – or up to overnight before serving.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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