Chocotorta is as ubiquitous at Argentine kids' birthdays as tears and temper tantrums are. The cake is a delightful mix of cream, chocolate, coffee and the most classic of all Argentine flavors, dulce de leche. It's all layered and chilled so it's intensely easy and very no bake. What cookies you decide to use doesn't matter too much as long as they're chocolate and get a good dipping in coffee before being layered along the bottom of the dish. —Valerio Farris
dulce de leche
8 oz boxes of cream cheese, left out to soften
brewed coffee or espresso
packs of chocolate cookies, however many it takes to line your dish of choice
In a bowl, mix the dulce de leche and soft cream cheese until they’re completely combined. It should be a light caramel color. Keep tasting until you achieve the ratio of your dreams.
Brew your coffee and pour it in a shallow dish. Submerge each cookie one by one in the coffee then line them across a different baking dish until the bottom is fully covered. Feel free to break one or two in half to find the perfect geometrical set up.
Once one cookie layer is complete, spoon over a healthy glop of the cream cheese dulce de leche mixture and spread it evenly across. Top that with another layer of coffee soaked cookies.
Continue layering until you reach the top of your dish, saving enough space to make sure the top layer is the cream cheese dulce de leche mixture. Top with an optional dusting of cocoa powder.
Set in the fridge for upwards of four hours, or until ready to serve.
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.