Chocotorta is a classic no bake Argentinian cake recipe that layers coffee-dipped chocolate cookies with a smooth dulce de leche cream cheese mixture. This recipe uses homemade chocolate wafer cookies and homemade dulce de leche for a delicious and easy Argentinian dessert. It's an icebox cake inspired by Italian tiramisu - and the flavors only get better with time!
Cuisine American, Argentine
Prep Time 45minutes
Chill Time 4hours
Total Time 4hours45minutes
Servings 12slices (8 x 8 inch | 20 x 20 cm square pan)
375mL (1½ cups)strongly brewed coffeeroom temperature
2batches (840 grams, 14.8 ounces)chocolate wafer cookies(each batch makes 28-30 cookies that are 2.5 inches square; 54 total cookies needed; enough to make 5 layers)
108mL (¼ cup + 3 Tablespoons)heavy cream
57grams (2 ounces, ⅓ cup)dark chocolate, finely chopped (I used a 72% chocolate bar)
optional - additional can of dulce de leche for piped decorations (I used about ⅓ of a second can)room temperature
Line an 8 x 8 x 2.25 inch (20 x 20 x 5.7 cm) metal baking pan with two crosswise pieces of parchment paper, leaving an overhang on all sides to lift out the cake.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium speed until smooth and creamy. Scrape down the bowl. Add the dulce de leche and mix on medium speed until fully incorporated and no lumps remain. Turn mixer to high and beat for 30 seconds. Set aside.
Place the cooled coffee into a shallow container with a flat base. Dip each cookie into the coffee, flipping to make sure both sides are wet. Place the first cookie into the corner of the pan. Continue the dipping process, lining the base of the pan with a full layer of coffee dipped cookies.
375 mL (1½ cups) strongly brewed coffee, 2 batches (840 grams, 14.8 ounces) chocolate wafer cookies
Scoop ⅕ of the dulce de leche mixture (approximately 170 grams, if using a digital scale) onto the cookie layer. Using a small offset spatula or the back of a spoon, spread the dulce de leche cream in an even layer, fully extending it to the edges of the pan.
Cover the dulce de leche cream layer with another layer of coffee dipped cookies, pressing each cookie gently into the cream layer.
Repeat this process, alternating layers of coffee dipped cookies with additional ⅕ portions of the dulce de leche cream until both are gone, ending with a layer of cookies on top. You should have 6 layers of cookies and 5 layers of dulce de leche cream. Place into the refrigerator to chill for a minimum of 30 minutes before making chocolate ganache.
In a two quart saucepan, heat cream until almost simmering. Remove from heat and add finely chopped dark chocolate. Let sit for 1 minute, and then gently and slowly whisk until all chocolate has melted and no lumps remain. Pour ganache onto top of cake and use a small offset spatula to smooth ganache flat. Cover the pan with aluminum foil, making sure not to let foil touch the ganache layer. Place in refrigerator to chill 4 hours or overnight.
108 mL (¼ cup + 3 Tablespoons) heavy cream, 57 grams (2 ounces, ⅓ cup) dark chocolate, finely chopped (I used a 72% chocolate bar)
Using the parchment paper, lift the cake out of the pan and place on a serving platter. Cut away the excess parchment paper prior to serving.
If desired, prior to serving use a 16 inch piping bag fitted with an open star tip (I used a Wilton 4B) to pipe room temperature dulce de leche in a decorative border around the cake. To make the shell shapes as pictured, hold piping bag at a 45 degree angle. Place tip near cake border, squeeze firmly to make a star, and then stop squeezing and lower tip while pulling towards center of cake to form a point. Optional - add chocolate pearls along the edge as additional decoration.