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Chocotorta
A no-bake chocolate layer cake made with a cream cheese/dulce de leche filling.
4.60
from
5
votes
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Prep Time
30
minutes
mins
Resting Time
4
hours
hrs
Total Time
4
hours
hrs
30
minutes
mins
Course
Dessert
Cuisine
Argentinian
Servings
15
people
Calories
386
kcal
Equipment
refrigerator
square cake board
piping bag
hand mixer
mixing bowl
coffee maker
Ingredients
1x
2x
3x
2
packages
chocolate biscuits
Chocolina brand
2
packages
cream cheese
8 oz (500 g)
2
cups
dulce de leche
La Serenisima brand (500 g)
1
cup
coffee
cold
Instructions
Filling
On low speed, mix together cream cheese and dulce de leche until it is well combined.
Put mixture in piping bag and set aside.
Cookie layer
Place cold coffee in a bowl.
Dip biscuits into coffee one-by-one placing them on cake board to form a rectangle.
Cream layer
With piping bag, squirt dollops of the cream cheese/dulce de leche mixture all the way around the perimeter.
Now cover the entire middle of the cookie layer with the cream mixture.
Continue alternating biscuit and cream layers until you've used up the cookies.
Cover and refrigerate for at least 4 hours to let the cake soften.
Remove cake from refrigerator and add dollops of cream around the perimeter top for presentation.
Notes
I ground whole beans and filtered my coffee using a pour-over, but any kind of cold coffee will do.
Nutrition
Calories:
386
kcal
Carbohydrates:
44
g
Protein:
5
g
Fat:
22
g
Saturated Fat:
10
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
33
mg
Sodium:
375
mg
Potassium:
179
mg
Fiber:
2
g
Sugar:
26
g
Vitamin A:
406
IU
Calcium:
43
mg
Iron:
5
mg
Keyword
4-ingredient cake, chocolate layer cake, ice box cake, no-bake cake
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