Chocotorta

This easy chocotorta layers coffee dipped chocolate cookies with a dreamy dulce de leche cream cheese filling and a silky chocolate ganache for a no bake Argentine icebox cake.

Course Dessert

Cuisine American

Keyword Chocotorta

Prep Time 30

Chill Time 8

Total Time 8 30

Servings servings

Calories 287kcal

Author Jason Decker

Ingredients

Instructions

In a large bowl with an electric hand mixer, whip the cream cheese with the dulce de leche until smooth.
16 ounces cream cheese, 14 ounces dulce de leche
In a small bowl, stir the coffee and coffee creamer together.
1/2 cup brewed coffee, 1/4 cup coffee creamer or milk
Line an 8×8 baking dish with parchment paper.
Start dipping the cookies one by one into the coffee mixture, and line the bottom of the baking dish.
4 - 170 g packages Chocolinas Cookies
Add a thin layer of the cream cheese mixture on top. I like to use a small offset spatula for this.
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.
Place in the freezer while you make the ganache.
Add the chocolate chips to a small heat-proof bowl.
4 ounces semi-sweet chocolate chips
Heat the heavy cream until it just starts to simmer, and then pour the hot cream over the chocolate chips.
1/3 cup heavy cream
Allow to sit for 2 minutes. Add the vanilla, then whisk to combine until smooth.
1 teaspoon vanilla extract
Pour the ganache over the chocotorta recipe in an even layer.
Place in the fridge overnight so the layers can set up properly.
When ready to serve, lift it carefully out of the baking dish and place it on your serving platter, discard the parchment paper.
Add garnishes if desired. I drizzled a little chocolate sauce on top and added more crushed cookies.
Slice and serve immediately.

Notes

Let the cream cheese get soft before mixing—no one likes lumpy filling.
Dip the cookies quickly! A fast dunk is enough so they don’t get soggy.
Use a square pan or baking dish lined with parchment for easy removal.
Chill overnight—yes, it’s a bit of time, but worth it!
Make the chocolate ganache topping right before pouring so it’s smooth and shiny.
Want it fancy? Use a piping bag to decorate the top of the cake with extra cream.

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