Argentine Chocotorta (No-Bake Chocolate Dulce de Leche Cake)

Why you’ll love it

• No oven: perfect for hot days or beginner bakers.
• Just 3 main ingredients.
• Make-ahead: it’s best prepared the day before.

Quick facts

Ingredients

• 2 jars (14 oz / 400 g each) dulce de leche (repostero or thick style if possible)
• 2 packages (8 oz / 225 g each) cream cheese, softened
• About 50 chocolate wafer cookies or chocolate graham-style cookies (about 1 lb / 450 g)
• 1 1/2 cups (360 ml) strong brewed coffee, cooled (or milk for kids)
• Cocoa powder or chocolate shavings, to decorate

Step-by-step method

1. Make the cream. Beat the cream cheese until smooth. Add the dulce de leche and beat until fully combined and creamy. Reserve 1 cup for the top.

2. Dip the cookies. Pour the coffee into a shallow dish. Dip each cookie for 1–2 seconds only, just enough to moisten without getting soggy.

3. First layer. Arrange a layer of dipped cookies tightly in the bottom of a 9×13-inch (23×33 cm) dish or a rectangular serving tray.

4. Spread the cream. Spread a thin layer of the dulce de leche cream over the cookies.

5. Repeat. Continue alternating cookies and cream, making 4–5 layers. Finish with the reserved cream on top and the sides.

6. Chill. Cover and refrigerate at least 6 hours, ideally overnight, so the cookies soften completely.

7. Decorate and serve. Dust with cocoa or top with chocolate shavings. Slice and serve cold.

Tips for the best result

• Dip quickly: soaked cookies fall apart and make the cake runny.
• Thick, pastry-style dulce de leche holds the layers better.
• Add a splash of coffee liqueur to the coffee for an adult version.

Storage

Refrigerate covered up to 4 days. It also freezes well up to 1 month; thaw in the fridge.