Chocotorta (Argentinian Chocolate Biscuit Cake)
No-bake layers of coffee-dipped chocolate biscuits and dulce de leche cream cheese, a party favourite across Argentina.
- Time6 hr 20
- LevelEasy
- Costabout £0.69 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the milk with the coffee and cocoa in a small pan, stirring until smooth. Pour into a shallow dish and let it cool completely.
10 min - 2
Beat the dulce de leche and cream cheese together until smooth, creamy and light brown.
- 3
Dip each biscuit in the coffee milk for about 2 seconds, so it is damp but not falling apart. Cover the base of a 20 cm square dish with a layer of biscuits, trimming to fit.
- 4
Spread a third of the cream over the biscuits. Repeat with two more layers of biscuits and cream, finishing with cream.
- 5
Scatter the grated chocolate over the top. Cover and chill for at least 6 hours, or overnight, until the biscuits have softened into cake.
360 min - 6
Cut into squares with a hot, clean knife to serve.
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.