Chocotorta - Argentinian chocolate birthday cake
User Reviews
5
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Prep Time
20 mins
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Fridge time:
6 hrs
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Total Time
6 hrs 20 mins
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Servings
16 servings
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Calories
313 kcal
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Course
Dessert
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Cuisine
Argentinian
Chocotorta - Argentinian chocolate birthday cake
Description
Chocotorta - Argentinian chocolate birthday cake is crafted by alternating layers of chocolate biscuits dipped in freshly brewed coffee with a velvety blend of cream cheese and dulce de leche. The biscuits, softened by the coffee, form tender layers that contrast with the dense, sweet cream cheese mixture. Lined in a square dish optionally covered in baking paper for easy removal, the dessert is assembled in multiple layers to create a stacked cake that requires chilling before serving.
The flavor profile balances the bitterness of coffee-soaked biscuits with the rich sweetness of dulce de leche and the tang from the cream cheese. The preparation involves beating the cream cheese until smooth then incorporating the dulce de leche, creating a creamy, spreadable filling. The cake achieves a moist yet structured consistency once set, combining soft cookies and luscious filling.
This dessert is traditionally served chilled, often dusted with cocoa powder for added chocolate richness and presentation. It suits celebratory occasions such as birthdays due to its decadent character and ease of preparation without baking. The recipe instructs layering four times for optimal texture and flavor balance, ensuring each bite combines coffee-flavored biscuit tenderness with the creamy dulce de leche mixture.
Ingredients
- 500 grams cream cheese
- 500 grams dulce de leche or Carnation caramel
- 750 grams chocolate biscuits If you only have chocolate biscuits with a filling, like Bourbons (UK), separate the biscuits and scrape the filling off. See notes in blog post, plain
- 250 millilitre coffee freshly brewed
- cocoa powder optional, for dusting
Instructions
- Line a 20cm x 20cm (8'' x 8'') dish with baking paper. Leave a slight overhang on all sides. This will make it easier to lift the tart out later.If you don't want to lift the tart from it's dish, you can skip the baking paper and just serve the tart directly from it's dish.
- In a large bowl, beat the cream cheese until soft and creamy.
- Add the dulce de leche, or caramel, to the cream cheese. Beat together for 1-2 minutes, or until well combined.
- Dip a chocolate biscuit in the coffee and place it in the bottom of the dish. Repeat the process until you have a good solid layer of coffee soaked biscuits across the base. You might have to break some of the biscuits to fill any gaps.
- For four layers, spoon a quarter (250g) of the dulce de leche mixture onto the biscuit layer and spread it out across the base. Make sure to fill in all the corners too.
- Repeat the first step by soaking and placing another later of biscuits on top of the dulce de leche layer. Spread another layer of the filling. Repeat twice more, ending with a layer of the dulce de leche filling.
- Place the tart in the fridge for a minimum of 6 hours. Overnight is better.**Tip: The tart is really at it's very best after 2 days
- Carefully lift the tart out of the baking dish and place it on a serving plate. You can also serve the tart directly from the dish.
- Optional: Dust the surface with cocoa powder just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 268mg | 11% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 421IU | 8% |
| Calcium | 40mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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