Chocotorta (Argentinian Chocolate and Dulce de Leche Icebox Cake)
Coffee-soaked chocolate biscuits layered with a dulce de leche and cream cheese filling. Argentina's favourite no-bake party cake.
- Time25 min plus 6 hr chilling
- LevelEasy
- Costabout £0.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Beat the dulce de leche and cream cheese together in a bowl until smooth and pale caramel in colour, about 2 minutes.
- 2
Mix the cooled coffee and rum, if using, in a shallow dish.
- 3
Dip each biscuit in the coffee for 1 to 2 seconds, so it is damp but not falling apart.
- 4
Line a 20 cm square dish with cling film. Cover the base with a layer of dipped biscuits, snapping them to fill the gaps.
- 5
Spread over a third of the filling. Repeat twice more, finishing with filling.
- 6
Cover and chill for at least 6 hours, or overnight, until set.
360 min - 7
Dust with cocoa and cut into squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
