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Chocotorta: No-Bake Argentine Chocolate Cookie Cake with Dulce de Leche and Coffee Recipe

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4.2 from 44 reviews

Chocotorta is a classic no-bake Argentine dessert featuring layers of coffee-dipped chocolate wafer cookies and a smooth, luscious dulce de leche cream cheese mixture. This no-cook, icebox cake is inspired by Italian tiramisu and is easy to prepare with homemade ingredients or store-bought alternatives. With its rich coffee and chocolate flavors, it makes a perfect treat that only improves after chilling overnight.

  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 8 to 10 servings

Ingredients

For the Dulce de Leche Cream

  • 452 grams (16 ounces) cream cheese, room temperature
  • 396 grams (14 ounces) dulce de leche, room temperature

For the Cake Layers

  • 375 mL (1½ cups) strongly brewed coffee, room temperature
  • 4 batches (900 grams, 32 ounces) chocolate wafer cookies, cut to fit slab method

For the Ganache

  • 108 mL (¼ cup + 3 tablespoons) heavy cream
  • 57 grams (2 ounces, ⅓ cup) dark chocolate (72% cocoa), finely chopped

Optional Decoration

  • 132 grams (4.7 ounces) dulce de leche, room temperature (for piped decorations)
  • Chocolate pearls, for garnish

Instructions

  1. Prepare the Pan: Line an 8-inch (20 cm) square metal baking pan with two crosswise pieces of parchment paper, ensuring there is an overhang on all sides to easily lift out the cake later.
  2. Make the Dulce de Leche Cream: In the bowl of a stand mixer fitted with a whisk attachment, beat the room temperature cream cheese at medium speed until smooth and creamy. Scrape down the bowl, then add the dulce de leche. Mix on medium speed until fully incorporated and no lumps remain. Increase the speed to high and beat for an additional 30 seconds. Set aside.
  3. Dip the Cookies in Coffee: Pour the cooled strong coffee into a shallow container with a flat base. Dip one slab of chocolate wafer cookie into the coffee, flipping carefully to wet both sides. Place the dipped cookie slab evenly into the bottom of the prepared pan.
  4. Layer the Cream: Scoop about 1/5 of the dulce de leche cream mixture (approximately 170 grams) onto the cookie layer. Using a small offset spatula or the back of a spoon, spread the cream evenly, extending it to the edges of the pan.
  5. Continue Layering: Add another layer of coffee-dipped cookie slabs on top of the cream, pressing gently to set. Repeat the alternating process of coffee-dipped cookies and dulce de leche cream until all the cream and cookies are used, finishing with a cookie layer on top. You should have 6 layers of cookies and 5 layers of cream.
  6. Chill the Cake: Refrigerate the layered cake for at least 30 minutes before preparing the ganache.
  7. Prepare the Chocolate Ganache: In a two-quart saucepan, heat the heavy cream until nearly simmering. Remove from heat and immediately add the finely chopped dark chocolate. Let it sit for 1 minute, then whisk slowly until smooth and lump-free.
  8. Apply Ganache: Pour the ganache evenly over the chilled cake and smooth it with a small offset spatula.
  9. Refrigerate: Cover the pan with aluminum foil, ensuring the foil does not touch the ganache surface. Refrigerate for at least 4 hours or overnight to set the cake fully.
  10. Serve the Cake: Remove the cake from the refrigerator. Using the parchment paper overhang, lift the cake from the pan and place it onto a serving platter. Trim away any excess parchment.
  11. Optional Decoration: If desired, fill a 16-inch piping bag fitted with an open star tip (such as Wilton 4B) with room temperature dulce de leche. Pipe decorative borders around the cake. For shell shapes, hold the piping bag at a 45-degree angle, squeeze to form a star, stop squeezing, and pull towards the center while lowering the tip.
  12. Garnish: Optionally, sprinkle chocolate pearls on the top for added texture and visual appeal.

Notes

  • For best flavor, prepare the cake a day ahead to allow the cookies to fully soften and the flavors to meld.
  • If homemade chocolate wafer cookies or dulce de leche are unavailable, high-quality store-bought versions can be used.
  • Use strong brewed coffee for a robust flavor; espresso works well too.
  • Room temperature ingredients ensure a smooth, lump-free cream mixture.
  • The cake improves in taste and texture when chilled overnight.
  • Be gentle when dipping cookies to prevent them from becoming too soggy.
  • Ganache can be adjusted in thickness by slightly altering the cream-to-chocolate ratio.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Argentinian

Find it online: https://recipesvibe.com/chocotorta-no-bake-argentine-chocolate-cookie-cake-with-dulce-de-leche-and-coffee-recipe/