Chocotorta

Chocotorta

Chocotorta is Argentina’s answer to tiramisu but with its own distinct personality. This dessert is a favorite in our restaurant, Hattaway’s on Alder, not just because it tastes amazing, but also because it fits perfectly with the flavors and style of our menu.

What makes chocotorta stand out is that it manages to be rich without feeling heavy, thanks to the combination of chocolate cookies, coffee and dulce de leche.

The base of the dessert is Chocolinas, a crispy chocolate cookie from Argentina. These cookies are dipped in strong coffee, similar to how ladyfingers are used in tiramisu, but have a much lighter texture. The cookies soften just enough to create layers that melt in your mouth but still hold their structure. 

Between the cookie layers, you spread a blend of dulce de leche and cream cheese. The filling is what sets chocotorta apart—dulce de leche brings a rich, caramel-like sweetness, while the cream cheese adds a little richness and gives the right body to serve chilled. 

Traditionally, this dish is created in a casserole dish and cut out like a tiramisu. I prefer to build it in glass jars or high-ball glasses. You can see the layers, and each serving is already portioned, so you don’t have to worry about the cumbersome job of cutting and serving. Going against tradition further, we don’t ganache or pipe dulce de leche on the top of the chocotorta; instead, we crush more cookies into almost a dust and coat the top. It’s a simple step that adds texture and ties the whole dessert together. Best of all, chocotorta is a make-ahead dessert, which means it’s perfect for busy services or prepping the night before a big dinner.

Main Ingredients:

Chocolinas cookies: These crispy chocolate cookies from Argentina are essential for the authentic flavor and texture of chocotorta. If you can’t find Chocolinas, a crisp chocolate wafer or thin chocolate biscuit can be a substitute.

Dulce de leche: The rich caramel flavor of dulce de leche gives the filling its signature sweetness. You can make your own by boiling a can of sweetened condensed milk for a few hours, transforming it into a creamy, golden treat.

Cream cheese: Softened cream cheese adds a tangy richness to the filling, balancing out the sweetness of the dulce de leche. Make sure it’s at room temperature to ensure a smooth, easy-to-mix consistency.

Strong coffee: Dunking the Chocolinas in coffee infuses them with flavor and softens them just enough to create that melt-in-your-mouth texture. Use freshly brewed espresso or a strong drip coffee. Let it cool to room temp before using.

Pin

Print

Chocotorta

0.0 from 0 votes

Course: Dessert

Chocotorta is Argentina’s answer to tiramisu but with its own distinct personality.

Servings

6

servings

Prep time

30

minutes

Cooking time

2

hours 

30

minutes

Total time

3

hours 

Cook Mode

Keep the screen on while I cook

Ingredients

• 30 chocolinas cookies

• 1 can sweetened condensed milk,
  14 ounces

• 14 oz cream cheese, softened

• 1/4 tsp vanilla

• 1 1/2 cups strong coffee

• 1/4 cup crushed chocolinas, for topping

Method

• Make the dulce de leche: Remove the label from the can of sweetened condensed milk and place it in a large pot of water. Bring to a boil, ensuring the can is fully submerged, and simmer for 2.5-3 hours. Let the can cool completely before opening
• Prepare the filling: In a bowl, mix the cooled dulce de leche with the softened cream cheese and vanilla until smooth. Transfer this mixture into a piping bag fitted with a round tip for easy layering.
• Assemble the chocotorta: Dip each cookie into the coffee for a second or two (just until damp but not soggy). Place the dipped cookies at the bottom of a 4-ounce jar. You may need to break a few pieces to fit the jar’s shape.
• Layer the filling: Pipe a layer of the dulce de leche and cream cheese mixture over the cookies. Repeat this process, alternating layers of coffee-dipped cookies and the cream mixture until you reach the top of the jar.
• Finish and refrigerate: Once the jars are full, top each with a sprinkle of finely crushed Chocolinas. Cover and refrigerate for at least 3 hours to allow the dessert to set up.

Take a Look

Field Notes

• Chocotorta can be stored in the refrigerator for up to 3 days, making it a great make-ahead dessert.
• The yield is 6 servings when using 4-ounce jars, perfect for individual portions.
• Don’t soak the cookies. Just dip them, and they will soften to the right texture.