Chocotorta - Argentinian chocolate birthday cake

Chocotorta on a metal tray with one slice cut out. The slice is laying on it's side to show the layers of the dessert.

Chocotorta - Argentinian chocolate birthday cake

Chocotorta in a delicious Argentinian no-bake chocolate dessert. It's made from all the good things in life; chocolate biscuits, dulce de leche, cream cheese and coffee. That's it! You are four ingredients away from pure delight.

5 from 58 votes

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Course: Dessert

Cuisine: Argentinian

Prep Time: 20

Fridge time: 6

Total Time: 6 20

Servings: servings

Calories: 313kcal

Author: Maretha Corbett

Ingredients

▢ 500 grams cream cheese
▢ 500 grams dulce de leche - or Carnation caramel
▢ 750 grams plain chocolate biscuits - If you only have chocolate biscuits with a filling, like Bourbons (UK), separate the biscuits and scrape the filling off. See notes in blog post
▢ 250 millilitre freshly brewed coffee
▢ cocoa powder for dusting - optional

Instructions

Line a 20cm x 20cm (8'' x 8'') dish with baking paper. Leave a slight overhang on all sides. This will make it easier to lift the tart out later.
If you don't want to lift the tart from it's dish, you can skip the baking paper and just serve the tart directly from it's dish.
In a large bowl, beat the cream cheese until soft and creamy.
Add the dulce de leche, or caramel, to the cream cheese. Beat together for 1-2 minutes, or until well combined.
Dip a chocolate biscuit in the coffee and place it in the bottom of the dish. Repeat the process until you have a good solid layer of coffee soaked biscuits across the base.
You might have to break some of the biscuits to fill any gaps.
For four layers, spoon a quarter (250g) of the dulce de leche mixture onto the biscuit layer and spread it out across the base.
Make sure to fill in all the corners too.
Repeat the first step by soaking and placing another later of biscuits on top of the dulce de leche layer. Spread another layer of the filling.
Repeat twice more, ending with a layer of the dulce de leche filling.
Place the tart in the fridge for a minimum of 6 hours. Overnight is better.
**Tip: The tart is really at it's very best after 2 days
Carefully lift the tart out of the baking dish and place it on a serving plate.
You can also serve the tart directly from the dish.
Optional: Dust the surface with cocoa powder just before serving.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition