Chocotorta — Argentine biscuit-and-dulce icebox cake

i. Origin & history

Chocotorta was invented in the 1980s by an Argentine advertising agency promoting the Chocolinas biscuit brand. It is now one of the most-eaten Argentine birthday cakes — particularly for children.

ii. Ingredients

Makes 12 servings · scroll the side panel to adjust

• 3 packets (300 g total) chocolate biscuits (Chocolinas, or generic chocolate digestives)
• 500 g cream cheese
• 500 g dulce de leche
• 1 tsp vanilla
• 200 ml strong coffee, cooled
• 60 ml milk
• Cocoa powder for dusting

iii. Method

1. Mix cream cheese with dulce de leche and vanilla to a smooth dark-caramel filling.
2. Mix coffee with milk in a shallow dish.
3. Briefly dip each biscuit in the coffee — just 2 seconds, no more. Arrange a layer of dipped biscuits in the base of a 22 × 12 cm rectangular dish.
4. Spread a generous layer of filling. Continue alternating biscuits and filling, ending with filling.
5. Refrigerate at least 8 hours, ideally overnight.
6. Dust with cocoa. Slice with a warm knife.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Vegan chocotorta uses cashew-cream. Coffee-stronger chocotorta uses espresso. Modern variations include layers of fresh banana or dulce-de-leche granulado.

vii. More from Latin American

• Dulce de Leche — Argentine milk caramel
• Cremoso — Argentine layered dessert
• Pave — Brazilian icebox cake
• Chocolate Marshmallow Pie — Eastern European
• Chocolate Salami — Italian no-bake log
• Seven Layer Bars — American magic bars