Chocotorta (Argentinian No Bake Chocolate Biscuit Cake)
Biscuits dunked in coffee milk, layered with dulce de leche cream cheese and chilled overnight into a soft, sliceable cake.
- Time25 min plus 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
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Method
- 1
Warm the milk and stir in the instant coffee until dissolved. Pour into a shallow dish and let it cool.
- 2
Beat the cream cheese with the dulce de leche until smooth. Whip the cream to soft peaks and fold it in.
- 3
Dip each biscuit very briefly into the coffee milk, just 2 seconds, and lay in a single layer in a 20 cm square dish, breaking biscuits to fill gaps.
- 4
Spread a third of the cream over the biscuits. Repeat the layers twice more, finishing with cream.
- 5
Smooth the top, cover and chill overnight so the biscuits soften into cake.
480 min - 6
Scatter the grated chocolate over the top and cut into squares with a hot knife.
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.