Recipe by Keshmiri J

by Tia

Chocotorta is a classic Argentinian chocolate dessert. It features coffee /milk soaked chocolate cookies layered with a rich and smooth cream made from dulce de leche and cream cheese. It’s topped with a layer of smooth chocolate ganache and is a very rich, delicious and indulgent dessert.


For the chocotorta

  • 800g chocolate wafer biscuits 
  • 1 cup milk
  • 1 cup (250ml) dulce de leche 
  • 230g plain cream cheese

For the ganache 

  • ¼  cup (62ml) fresh cream
  • 80g milk chocolate 


  1. Let’s start by making the dulce de leche out of Condensed Milk. Place the sealed can of condensed milk in a large pot filled with water. Boil sealed can for 2 ½  hours. Make sure the can is covered with water the whole time, pouring more water into the pot as it evaporates. Let the can and water cool completely before removing and opening the can.
  2. Beat cream cheese with an electric mixer for 2 mins. Add dulce de leche and beat for a further minute.
  3. Now let’s assemble: start by placing parchment paper at the bottom of a casserole, with an overhang on the sides to help lift the Chocotorta once done.
  4. Dip chocolate cookies in milk and place them in a single layer at the bottom of the casserole.
  5. Spread a thin layer of dulce de leche & cream cheese mixture over the cookies.
  6. Next, do another layer of cookies, and allow excess milk to drip off before placing on top of the dulce de leche & cream cheese mixture. 
  7. Repeat this process until you are out of cookies and dulce de leche & cream cheese mixture
  8. Place the Chocotorta in the fridge for 2 hours or longer until firm.

For the ganache 

  1. Chop the chocolate finely and place it in a bowl.
  2. Heat the fresh cream until it almost comes to a boil and add to the chopped chocolate.
  3. Use a whisk to gently mix the fresh cream and chocolate until all the chocolate melts, and the mixture is silky smooth. Allow the ganache to cool down to room temperature. 
  4. Remove the Chocotorta from the fridge and spread the ganache over the top.
  5. Put back into the fridge for 4 hours or overnight till firm and set.
  6. Pull both sides of the overhanging parchment paper up to lift the Chocotorta and transfer it to a plate.
  7. Slice, serve and enjoy.

TOP TIP: use extra dulce de leche to pipe on top of the Chocotorta. Sift some cocoa powder on top, or top with chocolate curls or crushed meringue, or serve as is.

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