Chocotorta (No-Bake Chocolate Cookie and Dulce de Leche Layer Cake)
By Gaby MelianPublished on January 4, 2023
Time
30 minutes, plus 4 hours chilling time
Yield
Serves 8
What Kids Are Saying
"I really like this recipe because it was no-bake, simple, and fun to make." —Noah, recipe tester, age 10
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Ingredients
Before You Begin
In this recipe, the coffee can be replaced by milk or chocolate milk (or even just decaf coffee). If you don’t have sour cream, you can substitute mascarpone, whipped cream cheese, or crème fraîche. Note that this cake chills for 4 to 24 hours.
Instructions
- In a medium bowl, combine the dulce de leche and sour cream. Use a rubber spatula to stir until well combined and no swirls of color remain, making sure to scrape the bottom of the bowl.
- Carefully open the packages of cookies and put the cookies in the second medium bowl. Don’t worry if some are broken—you will need them to fill gaps in the layers and for the topping. Pour the coffee into a 2-cup liquid measuring cup.
- Working with 1 cookie at a time, dip the cookie in the coffee and place in an 8-inch square baking dish. (Dip the cookie for only a second so that it does not get too soggy and fall apart.)
- Repeat dipping cookies to create 1 single layer of cookies in the bottom of the baking dish. (The cookies can overlap—just press them gently together.)
- Dollop 1½ cups dulce de leche mixture over the soaked cookies. Use a small offset (icing) spatula to spread into an even layer, making sure to go to the edges of the baking dish.
- Repeat soaking and layering 3 more times with the remaining cookies and dulce de leche mixture—there should be 4 of each layer total! You should have some unsoaked cookies left over.
- Place the remaining unsoaked cookies into a large zipper-lock plastic bag. Seal the bag, making sure to press out all the air. Use a rolling pin to gently pound the bag to crush the cookies into tiny pieces.
- Sprinkle the crushed cookie pieces and sprinkles (if using) over the top dulce de leche layer. Place the baking dish in the refrigerator. Let the chocotorta chill for at least 4 hours or up to 24 hours.
- Use a chef’s knife to cut the chocotorta into pieces. Use a spatula to serve. (The chocotorta can be refrigerated for up to 2 days.)
%20/SFS_Chocotorta_Chocolate_Cookies_and_Dulce_De_Leche_Layered_Cake_25423)
Time
30 minutes, plus 4 hours chilling timeYield
Serves 8What Kids Are Saying
"I really like this recipe because it was no-bake, simple, and fun to make." —Noah, recipe tester, age 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This recipe was originally published in Gaby's Latin American Kitchen. From Gaby Melian: This supereasy recipe is what every child I know in Argentina wants for their birthday. It’s basically a cake made out of chocolate cookies and filled with dulce de leche and sour cream . . . what’s not to like? When I was growing up, my abuela made our birthday cakes from scratch, so I had chocotorta only at friends’ houses. (Once, my mom made me one, but kept it a secret from my abuela—don’t tell!)
Want more? Read the whole storyBefore You Begin
In this recipe, the coffee can be replaced by milk or chocolate milk (or even just decaf coffee). If you don’t have sour cream, you can substitute mascarpone, whipped cream cheese, or crème fraîche. Note that this cake chills for 4 to 24 hours.
Instructions
- In a medium bowl, combine the dulce de leche and sour cream. Use a rubber spatula to stir until well combined and no swirls of color remain, making sure to scrape the bottom of the bowl.
- Carefully open the packages of cookies and put the cookies in the second medium bowl. Don’t worry if some are broken—you will need them to fill gaps in the layers and for the topping. Pour the coffee into a 2-cup liquid measuring cup.
- Working with 1 cookie at a time, dip the cookie in the coffee and place in an 8-inch square baking dish. (Dip the cookie for only a second so that it does not get too soggy and fall apart.)
- Repeat dipping cookies to create 1 single layer of cookies in the bottom of the baking dish. (The cookies can overlap—just press them gently together.)
- Dollop 1½ cups dulce de leche mixture over the soaked cookies. Use a small offset (icing) spatula to spread into an even layer, making sure to go to the edges of the baking dish.
- Repeat soaking and layering 3 more times with the remaining cookies and dulce de leche mixture—there should be 4 of each layer total! You should have some unsoaked cookies left over.
- Place the remaining unsoaked cookies into a large zipper-lock plastic bag. Seal the bag, making sure to press out all the air. Use a rolling pin to gently pound the bag to crush the cookies into tiny pieces.
- Sprinkle the crushed cookie pieces and sprinkles (if using) over the top dulce de leche layer. Place the baking dish in the refrigerator. Let the chocotorta chill for at least 4 hours or up to 24 hours.
- Use a chef’s knife to cut the chocotorta into pieces. Use a spatula to serve. (The chocotorta can be refrigerated for up to 2 days.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
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