Chocotorta

Name: Chocotorta
Prep time: 25 min
Total time: 385 min
Yield: 10 servings
Cuisine: Argentine
Ingredients: 350–400 g plain chocolate biscuits, such as Chocolinas, or split Bourbon biscuits with the filling removed; 250 ml strong coffee, completely cooled, or milk for children; 450 g thick dulce de leche; 450 g full-fat cream cheese, at cool room temperature; 2 tbsp cocoa powder, for dusting; 50 g dark chocolate, finely shaved, optional

A chilled Argentinian biscuit cake layered with coffee-dipped chocolate biscuits and dulce de leche cream cheese. Make it ahead, then dust with cocoa and slice into small squares to serve.

385 mins Serves 10No-cook

Ingredients ↓Method ↓

Ingredients

For the biscuit layers

350–400 g plain chocolate biscuits, such as Chocolinas, or split Bourbon biscuits with the filling removed
250 ml strong coffee, completely cooled, or milk for children

For the filling and topping

450 g thick dulce de leche
450 g full-fat cream cheese, at cool room temperature
2 tbsp cocoa powder, for dusting
50 g dark chocolate, finely shaved, optional

Method

25 mins prep385 mins total

Line a 20 cm square tin with baking paper, leaving enough overhang on two sides to lift the cake out later. Pour the cold coffee or milk into a shallow dish.
Briefly beat the cream cheese until smooth. Add the dulce de leche and mix gently until evenly combined, keeping the filling thick rather than whipping it for a long time.
Dip each biscuit into the cold coffee for no more than 1 second on each side, then immediately place it in the tin. Make a close-fitting layer over the base, using biscuit pieces to fill any gaps.
Spread one quarter of the filling over the biscuit base with a palette knife or the back of a spoon, using light strokes so the biscuits stay in place.
Build three more biscuit-and-filling layers in the same way, dividing the remaining filling evenly and ending with a smooth cream layer. Tap the tin lightly on the worktop to settle it.
Cover and refrigerate for at least 6 hours, or preferably overnight, until the layers are soft enough to cut and the filling holds its shape.
Dust the surface with cocoa and add the optional chocolate shavings. Use the paper to lift the cold cake from the tin and cut into 10 portions, wiping the knife between slices.

Notes

Chilling time: The total of 6 hours 25 minutes includes the minimum 6-hour chill. An overnight rest gives the biscuit layers more time to soften evenly. Cool freshly made coffee before starting; that cooling time is additional.

Dip, then lift: A moment in the coffee is enough. Saturated biscuits are difficult to arrange and can make the cake soggy, while the filling will continue to soften briefly dipped biscuits in the fridge.

A firmer filling: Use thick dulce de leche and full-fat cream cheese, beating only until smooth. A low-fat cheese or thin caramel sauce can make the layers slide when cut.

Biscuit swaps: If using Bourbons, split them and scrape away the cream before weighing out 350–400 g of biscuit. Cold milk or cooled decaffeinated coffee can replace regular coffee.

Neat portions: Keep the cake chilled until serving and clean the knife between cuts. Cover any remainder, refrigerate and eat within 3 days; avoid leaving the cream-cheese filling out for long periods.

About this recipe

Chocolate biscuits, coffee and a creamy caramel filling make a layered dessert that sets in the fridge rather than the oven. Full-fat cream cheese tempers the sweetness of dulce de leche and gives the finished cake enough body to cut into small squares.

Briefly dipping each biscuit supplies the moisture it needs to soften without collapsing during assembly. Build the layers in a lined tin and chill for at least six hours; making it the evening before leaves only the cocoa dusting and slicing to do when you serve. Keep the coffee completely cool before dipping, and handle each biscuit briefly so it remains firm enough to lift into the tin. The long chill allows the layers to soften together and the filling to settle.