Argentina's no-bake cake of chocolate cookies soaked in coffee and layered with dulce de leche cream cheese.
20 min prep 240 min rest
Keeps the screen on · step-by-step guide · built-in timer
Beat the dulce de leche or milk jam with the cream cheese until smooth.
Pour the cold filter coffee into a wide bowl.
Quickly dip the cocoa biscuits in the coffee and arrange them on the bottom of the mold.
Spread a thin layer of cream over them, then repeat biscuit and cream layers until everything is used.
Spread cream over the final layer, dust with cocoa, and grate the dark chocolate on top.
Rest the layered biscuit cake in the refrigerator for at least 4 hours.
Slice the cold cake with a sharp knife and serve.
💡 Tip: If you cannot find dulce de leche, use milk jam; plain caramel sauce stays too runny and the layers slide when sliced.
🍽️ Serving suggestion: Slice chocotorta cold from the refrigerator and serve it like a birthday cake with plain Turkish coffee if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~380
kcal calories
7
g protein
48
g carbs
17
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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