Chocotorta: The Easy No-Bake Argentine Dessert
Three ingredients, no oven, fifteen minutes. The Argentine birthday-table classic, and where to find Chocolinas and dulce de leche in Amsterdam.
By Daniel MellicovskyBaker and owner, Melly's Cookiebar
If there is one dessert that says Argentine birthday, it is chocotorta. No oven, three main ingredients and about fifteen minutes of work. It is built from Chocolinas chocolate biscuits, dulce de leche and cream cheese, layered like a trifle and left to set in the fridge. We make it at home, and you can too with ingredients from our Argentine shop in Amsterdam.
What you need
- 2 packs of Chocolinas chocolate biscuits
- 400g dulce de leche (Havanna or Conaprole)
- 300g cream cheese
- A splash of coffee or milk, to dip the biscuits
How to make it
- Beat the cream cheese and dulce de leche together until smooth.
- Dip each Chocolina briefly in coffee or milk so it softens but does not fall apart.
- Lay a layer of biscuits in a dish, spread over the dulce de leche cream, and repeat.
- Finish with a layer of cream, cover and chill for at least four hours, ideally overnight.
That is it. The biscuits soften into something close to cake, and the dulce de leche does all the work. You can find everything you need, Chocolinas and authentic Argentine dulce de leche, at Melly's Cookie Bar in Amsterdam or shipped across the Netherlands.
Taste it warm in Amsterdam
Order fresh stroopwafels to your door, or learn to make your own at a Melly's workshop in the heart of the city.
