Chocotorta: Argentina’s Beloved No-Bake Dessert
If you ever ask an Argentinian what their favorite childhood dessert is, chances are the answer will be Chocotorta. This legendary no-bake cake is a staple at birthday parties, family gatherings, and office potlucks across the country. It’s made by layering chocolate cookies soaked in chocolate milk with a creamy filling of dulce de leche and cream cheese—simple, rich, and absolutely irresistible.
And it’s not just a local favorite: Chocotorta was recently ranked the Best Dessert in the World by TasteAtlas, earning global recognition for its unbeatable combo of taste, nostalgia, and ease of preparation.
What makes it so iconic? Besides being incredibly delicious, Chocotorta is one of the easiest desserts you’ll ever make. No oven, no fancy techniques, and just a handful of ingredients. In fact, it’s so easy that I’ll be making it myself. And that’s saying something—because I usually don’t step away from meat-focused recipes. If I can do it, anyone can.
What is Chocotorta?
The name Chocotorta literally means “chocolate cake,” but it’s actually more like a chocolate cookie icebox cake. It was originally created as a marketing stunt in the 1980s by the ad agency that handled both Chocolinas (chocolate cookies) and Mendicrim (a popular cream cheese brand). The idea took off, and it has since become a cultural phenomenon in Argentina.
Where to Find Dulce de Leche in the US
You’ll find dulce de leche in the Latin section of most large grocery stores, especially in areas with Hispanic populations. Brands like La Lechera, San Ignacio, or Havanna are commonly available. You can also order it online through Amazon or Latin specialty food shops.
But if you want to go the homemade route (which we highly recommend!), check out our homemade dulce de leche recipe. It’s creamy, smooth, and takes your Chocotorta to the next level (or you can even make it with our simpler one ingredient dulce de leche.
Creative Variations and a Grown-Up Twist
Traditionally, the cookies in Chocotorta were dipped in simple syrup, but over the years, home cooks have adapted the recipe using milk, chocolate milk, or even coffee to soak the cookies — each giving a slightly different character to the dessert.
For a more grown-up version, the original creator of the recipe once mentioned that her personal favorite was soaking the cookies in Port wine. This twist adds depth, elegance, and a lightly boozy finish that pairs beautifully with the richness of the dulce de leche.
Feel free to experiment — whether you want to keep it classic or elevate it with a more sophisticated touch, Chocotorta is endlessly customizable.
Ingredients for Chocotorta
- 14 oz (400 g) cream cheese – You can use any kind, but we recommend choosing one with a firmer consistency. This will help the filling stay creamy yet hold its shape when mixed with the dulce de leche—crucial for ensuring the cake sets properly and doesn’t collapse (or worse—fall apart!) when unmolded.
- 14 oz (400 g) dulce de leche – you can make your own with our homemade dulce de leche recipe or find it in Latin American grocery stores and online (see tips below).
- 26.5 oz (750 g) chocolate cookies – like Chocolinas or any thin chocolate tea biscuit. In the U.S., Nabisco Famous Chocolate Wafers or Maria cookies with cocoa are good alternatives.
- 1½ cups (12 fl oz / 360 ml) chocolate milk – to soak the cookies.
- 5.3 oz (150 g) heavy cream
- 10.5 oz (300 g) semi-sweet chocolate – for the ganache topping, finely chopped.
How to Make Chocotorta
1. Make the Filling
In a large bowl, combine the cream cheese and dulce de leche. Mix until smooth and fully integrated. You can do this by hand or with a hand mixer.
2. Soak the Cookies
Pour the chocolate milk into a shallow dish. Dip each cookie briefly—just 1–2 seconds—so they soften but don’t fall apart.
3. Layer the Cake
This dessert can be assembled and served straight from the dish (using a Pyrex is the classic Argentine way). But if you want a more elevated presentation, we’ll show you how to build it in a way that allows you to unmold it and serve it beautifully on a cake stand.
To start, lightly dampen your cake pan (a damp kitchen towel works great), then line it with two layers of plastic wrap, crissrossed. This will make unmolding much easier later on.
Once the pan is lined, begin layering your chocolate milk-soaked cookies. Think of it like playing Tetris (you want to fully cover the base of the mold, so you may need to trim some cookies to fit). It’s easier to cut them with a sharp knife once they’ve been soaked.
Spread a layer of the cream cheese and dulce de leche mixture over the cookies. You can spoon it on or pipe it using a piping bag, then smooth it out with a spatula. Repeat the layering process (cookies, filling, cookies, filling) until you reach near the top of the mold.
4. Make the Ganache
In a small saucepan, heat the cream over medium heat until it’s just about to boil. Remove from heat and pour it over the chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy.
5. Top the Cake
Pour the ganache over the top layer of cookies, using a spatula to spread it evenly. Refrigerate the cake for at least 4 hours, ideally overnight, so it sets completely and the flavors meld together.
Tips and Variations
- Let it chill overnight: This cake is better the next day. The cookies absorb moisture and become cake-like, and the filling sets perfectly.
- Use different cookies: If you can’t find Chocolinas, try chocolate graham crackers, chocolate Marie biscuits, or even Oreo thins (without the filling).
- Add a crunch: You can include a layer of chopped nuts (like walnuts or almonds) between the layers for texture.
- Make it boozy: For an adult twist, spike the chocolate milk with a bit of coffee liqueur or rum.
Decoration
To decorate, you can keep it simple or go all out. Pipe small swirls of the same cream cheese and dulce de leche filling on top using a piping bag, or add extra dollops of pure dulce de leche for a more indulgent look. A dusting of cocoa powder, a sprinkle of crushed cookies, or even whole or broken chocolate cookies placed decoratively can all elevate the presentation. Feel free to mix and match (this dessert is as fun to style as it is to eat).
Storage
Chocotorta can be stored covered in the refrigerator for up to 5 days. It also freezes beautifully—just slice it before freezing, and wrap individual portions for easy future treats.
FAQs
Can I use other types of cheese?
Yes, mascarpone works beautifully and gives it a richer taste. Avoid sour cream or ricotta.
Can I make it dairy-free?
It’s tricky, but possible using vegan cream cheese and coconut dulce de leche alternatives. Cookies and chocolate will also need to be dairy-free.
Can I make it ahead of time?
Absolutely! It actually tastes better if made a day in advance.
1. In a mixing bowl, combine the cream cheese and dulce de leche. Mix until smooth and creamy (you can use a hand mixer or do it by hand).
Ingredients
Instructions
2. Lightly moisten your mold with a damp kitchen towel, then line it with two overlapping layers of plastic wrap (this will help you unmold it later).
3. Dip the chocolate cookies quickly in chocolate milk (don’t soak them or they’ll fall apart) and begin placing them at the bottom of the mold, covering the base completely (you may need to cut some cookies to fill the gaps, which is easier once they’re moistened).
4. Spread a layer of the cream cheese and dulce de leche mixture over the cookies (use a spoon or a piping bag, then smooth it out with a spatula).
5. Repeat layering cookies and filling until you reach the top edge of the mold. Finish with a cookie layer.
6. To make the ganache: heat the heavy cream in a small saucepan until just about to boil. Remove from heat and pour over the chopped chocolate. Let sit 1 minute, then stir until smooth.
7. Immediately pour the ganache over the final cookie layer, spreading it gently with a spatula to cover the top evenly.
8. Cover the mold with plastic wrap and refrigerate for at least 6 hours (overnight is best) before unmolding and serving.
