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Home » Argentine Food

Chocotorta (Argentine Chocolate Cake)

Published: Nov 14, 2012 by Felicia Lim · This post may contain affiliate links

Any classic dessert in Argentina must have Dulce de Leche in its preparation, and the extremely classic Chocotorta dessert is no exception.

Imagine this with me, one layer of dark chocolate biscuits, followed by a layer of dulce de leche and cream cheese mixture, topped by another layer of chocolate biscuits, and the story goes on, until you get a small fort of chocolate biscuits and dulce de leche.

A simple, no-fuss dessert that stirs every Argentine stomach and appetite, the Chocotorta is a delight available in almost every cafe, and a recipe that everyone in Argentina knows by heart.

The first time I made Chocotorta was for Juan’s birthday in 2011, and since then he’s been asking me to make it again. During the time that I didn’t (or refused to) he would satisfy his sweet tooth by ordering it repeatedly, a couple of weeks in a row whenever we go out for brunch.

It’s Juan’s birthday today, and since he’s such a wonderful boyfriend and charming human being, I finally gave in, and made him an improved, more colourful version of the Chocotorta (thanks for specific instructions from my good friend Agustina).

cornbread in a cast iron skillet
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HAPPY BIRTHDAY SWEETIE!

Juan at 8,9 or 10 years old


Thank you my dear love..

…for being so amazing, for having the most marble blue eyes I’ve ever seen, for cultivating my sweet tooth, and giving in to my requests. Thank you for eating all the food I cook and being my experimenter whenever I forage into the land of unknown ingredients, and thank you for sometimes saying “I’m full” instead of “Hey your food sucks” because you don’t want to hurt my kitchen sentiments.

Thank you for caring and loving me, for always being so considerate, and for being who you are – deep, sensitive, and thoughtful. Thank you for also being kind, to everyone around, especially to your family and friends, and for showing me over and over that I made the right choice when we decided to take a jump and I moved to Argentina.
TE AMO!


I LOVE YOU…

Juan’s graduation celebration, 2009

In Krabi, Thailand, Feb 2012


…AND YOUR SWEET TOOTH!!

The long-awaited once-a-year chocotorta!


CHOCOTORTA

Ingredients:

1) 300g of cream cheese (I used the Mendicrim brand)
2) 800g of dulce de leche
3) 720g of chocolate biscuits (I used the brand Chocolina)
4) 1 bowl of instant coffee (sweetened to your liking) – other alternatives are milk or chocolate milk
5) 1 small packet of M&Ms (or any candy of your choice)

Steps:

1) Mix cream with dulce de leche
2) In a large rectangular pan, lay the first layer of Chocolina biscuits so that they cover the entire surface of the bowl
3) Spread the mixture in step 1 over the first layer of biscuits
4) Soak chocolina biscuits quickly one by one in coffee and lay them over the mixture in step 3
5) Spread the mixture from step 1 over the second layer of biscuits
5) Repeat steps 4 and 5 until you have a final layer of biscuits, leaving a small whole in the middle
6) Leave in the refridgerator for at least 4-5 hours before filling the hole with M&Ms


Mix cream with dulce de leche:

Until you get this mixture:

In a large rectangular pan, lay the first layer of Chocolina biscuits so that they cover the entire surface:

Spread dulce de leche-cream cheese mixture over layer of biscuits:

Soak biscuits quickly in coffee:

Arrange biscuits evenly over mixture:

Spread more mixture over second layer of biscuits:

Repeat the previous steps until you have a final layer of biscuits, leaving a small hole in the middle:

M&Ms milk chocolate! Melts in your mouth not in your hands!

Leave in the refrigerator for at least 4-5 hours before filling the hole with M&Ms:

After eating almost 1/5 of the cake:

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Niece says

    May 18, 2014 at 12:38 pm

    Hello Felicia! Your recipe looks great. My daughter has a social studies assignment and they are studying Argentina. She will have to bring in an Argentinian dish, so we are going to try your recipe. Do you know if there is a substitute for the chocolina biscuits? We don’t have that brand here in Atlanta.

    Reply
    • felicia | Dish by Dish says

      May 18, 2014 at 4:52 pm

      Hi Niece!!

      Hmm, I suppose any type of plain chocolate biscuits will do. Do you have dulce de leche in Atlanta? Crossing my fingers! All the best for your daughter’s assignment! Would love to know how it goes!

      Reply
  2. Irene says

    November 15, 2012 at 4:26 am

    Hi Felicia! Please pass by Happy Birthday wish to Juan, “your new age looks great on you!” And you are such a sweet girl! I want a piece of the cake too.

    Reply
    • rosewithoutthorns says

      November 15, 2012 at 10:02 am

      Thanks for your wishes Irene! Will send your birthday wishes to Juan! 🙂

      If you can find dulce de leche in california, u can use any type of chocolate biscuits and try making it!! it’s a very typical argentine dessert – best of all? simple!

      🙂

      Reply
      • mauro says

        April 08, 2014 at 3:28 pm

        if you find condensated milk and boil it (inside the can ) for 3 hours at the end you get very close to dulce de leche

        Reply

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Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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