Chocotorta Recipe (Chocolate Cookie Cake)

Chocotorta: made with Chocolinas cookies, creamy dulce de leche, soft cream cheese, and ganache all stacked up in beautiful layers like an icebox cake.

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This Chocotorta is one of the best desserts to ever come out of South America, especially Buenos Aires where it’s a total favorite.

You don’t even have to bake the cake.

That’s right—no oven required.

It just chills out in the fridge (literally) and becomes this amazing, rich dessert that tastes like something from a fancy bakery.

But don’t worry—you can totally make this at home with simple ingredients from the grocery store.

You layer cookies, add a cream filling, then more cookies, more cream, and top it off with a glossy chocolate layer that makes everything feel extra fancy.

Chocotorta is super fun to make.

1. No oven, no problem – Just layer and chill for a stress-free dessert win.
2. Simple ingredients, big flavor – With just a few things like cream cheese, dulce de leche, and chocolate chips, you get an impressive treat that tastes like you worked way harder than you did.
3. Fun to make – It’s like stacking blocks of yum. Dip, layer, spread, repeat. Plus, you can totally lick the spoon. 

• Cream cheese
• Dulce de leche
• Brewed coffee
• Coffee creamer
• Chocolinas cookies
• Semi-sweet chocolate chips
• Heavy cream
• Vanilla extract

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CHOCOTORTA:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF COOKIES ARE THE BEST TO USE?
• CAN I USE SOMETHING OTHER THAN COFFEE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Chocotorta (Chocolate Cookie Cake)

1. In a large bowl with an electric hand mixer, whip the cream cheese with the dulce de leche until smooth.
2. In a small bowl, stir the coffee and coffee creamer together.
3. Line an 8×8 baking dish with parchment paper.
4. Start dipping the cookies one by one into the coffee mixture, and line the bottom of the baking dish.
5. Add a thin layer of the cream cheese mixture on top. I like to use a small offset spatula for this.
6. Continue to layer the dipped cookies and dulce de leche mixture until you have 6 layers of cookies, and the top layer should be the remaining cream layer.
7. Place in the freezer while you make the ganache.
8. Add the chocolate chips to a small heat-proof bowl. 
9. Heat the heavy cream until it just starts to simmer, and then pour the hot cream over the chocolate chips.
10. Allow to sit for 2 minutes. Add the vanilla, then whisk to combine until smooth.
11. Pour the ganache over the chocotorta recipe in an even layer. 
12. Place in the fridge overnight so the layers can set up properly.
13. When ready to serve, lift it carefully out of the baking dish and place it on your serving platter, discard the parchment paper. 
14. Add garnishes if desired. I drizzled a little chocolate sauce on top and added more crushed cookies.
15. Slice and serve immediately.

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WHAT KIND OF COOKIES ARE THE BEST TO USE?

 The classic choice is Chocolinas cookies, which are thin chocolate biscuits made in Argentina.

If you can’t find those, try chocolate wafer cookies, or even graham crackers with a little cocoa powder mixed in for extra chocolate flavor.

CAN I USE SOMETHING OTHER THAN COFFEE?

Yes, you sure can!

If you’re not a fan of coffee or making this for kids, try using chocolate milk, regular milk, or even a flavored coffee creamer like vanilla or caramel.

You can also dip the cookies in warm milk caramel (aka dulce de leche) thinned out with a bit of milk—yum!

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ANY ADDITIONS?

Want to take your chocotorta recipe to the next level?

Try these simple add-ins or toppings:

• Crushed chocolate biscuits on top
• Swirl of peanut butter in the cream
• A sprinkle of sea salt
• Chopped hazelnuts or almonds
• Mini chocolate chips between layers
• Chocolate shavings
• Drizzle of chocolate sauce

ANY SUBSTITUTIONS?

Don’t have one of the ingredients?

No problem.

Try these swaps:

• Substitute homemade dulce de leche if you can’t find the canned kind
• Swap coffee for warm chocolate milk
• Try vanilla wafers or graham crackers instead of Chocolinas
• Use sweetened condensed milk with cocoa powder if you don’t have dulce de leche

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ROOM TEMPERATURE: Only leave it out for an hour or two when serving.

After that, back in the fridge it goes.

REFRIGERATOR: Wrap with plastic wrap or store in an airtight container for up to 5 days.

It might even taste better the next day as the layers settle.

FREEZER: Freeze the whole dessert (or slices) tightly wrapped in aluminum foil and stored in a freezer-safe container.

Thaw in the fridge overnight before serving.

Still just as good—maybe better!

You have to try this Chocotorta, the ultimate no-bake dessert that’s as fun to say as it is to eat.

It’s rich, creamy, and full of layers of chocolate cookies and dulce de leche cream that everyone will love.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!