If there is one flavor that defines an Argentine childhood (and let’s be honest, adulthood too), it’s the Chocotorta.
It is the undisputed queen of Argentine birthday parties, Sunday family lunches, and late-night cravings. But what exactly makes it one of the best Argentine desserts?
For starters, the chocotorta recipe requires absolutely no baking. It’s a simple, ingenious construction of chocolate cookies soaked in coffee, layered with a creamy mixture of Dulce de Leche and cream cheese. The result is a moist, cake-like texture that balances the bitterness of the cocoa with the intense sweetness of Argentina’s national spread.
In 2020, it was voted the “Best Dessert in the World” by TasteAtlas, beating out classics from Italy and France. It’s humble, it’s easy, and it’s dangerously delicious. Here is everything you need to bring a taste of Buenos Aires into your kitchen.
What You’ll Need
The magic of the Chocotorta recipe, lies in its simplicity. You only need a few ingredients, but quality matters.
- The Cookies: 2 large packages (approx. 500g) of Chocolinas.
- Pro Tip: If you can’t find the iconic Chocolinas where you live, look for a plain chocolate tea biscuit. The key is that they must be simple, rectangular, and without any filling (no creams or chocolate chips). They need to be dry and crunchy enough to absorb the coffee or milk to get that perfect cake-like texture.
- The Filling:
- 400g of Dulce de Leche (Try to find “Repostero” or baking style, which is thicker. If not, regular works too).
- 400g of Cream Cheese (Philadelphia style works perfectly).
- The Soak:
- You can use eather 1 cup of strong black coffee (cooled), or 1 cup of milk (ideal if you do not like coffee).
- Optional: A splash of coffee liqueur (like Kahlua) or chocolate milk if you are making it for kids.
- Garnish: Cocoa powder or crushed cookies for the top.
How to make Chocotorta: the Step-by-Step Chocotorta Recipe
1. Make the Filling: In a large bowl, mix the Dulce de Leche and the cream cheese. Beat them together with a spatula or hand mixer until you have a smooth, uniform light-brown cream. It should be silky but firm enough to hold its shape (we don’t want it to drip down the sides when assemble the cake).
2. Prepare the Station: Pour your cold coffee or milk into a shallow dish. Have your rectangular baking dish (approx. 8×8 or 9×13 inches) ready next to it.
3. Dunk and Layer: Dip each cookie into the coffee (or milk) for just 2-3 seconds. You want them moist, not soggy! Place them in the bottom of your dish to form a single base layer.
4. Spread the Love: Spoon a layer of the Dulce de Leche mixture over the cookies and spread it evenly.
5. Repeat: Add another layer of coffee-dipped cookies on top of the cream, followed by another layer of cream. Repeat this process until you run out of ingredients (usually 4 or 5 layers). Make sure the final layer is filling.
6. The Chill (Crucial!): Cover the dish and place it in the fridge for at least 4 hours (overnight is even better). This allows the cookies to soften and the flavors to meld into that perfect cake consistency.
7. Serve: It’s not a compulsory part of the chocotorta recipe, but it is nice if you sprinkle cocoa powder or crashed cookies on top before serving. This gives a professional finish.
Ready to Taste the Real Deal?
Mastering the Chocotorta is a badge of honor, but it is just the sweet tip of the iceberg. Argentine cuisine is a world of flavors, from the perfect steak to the most delicate alfajores.
If you want to go beyond the recipe and understand the culture behind the food, you need to experience it firsthand.
Join The Argentine Experience
Don’t just eat the food. Learn where the dishes come from and how to make them! Join our interactive dining experience in Buenos Aires where you’ll make your own empanadas, enjoy world-class steaks, and taste the best Argentine desserts prepared by pros.
Not Ready to Book? Dive deeper into our culinary culture first! Read our article on what to eat in Argentina and find out more must-try dishes in Buenos Aires before you visit.