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ATK Kids

Make Chocotorta, the No-Bake Cake of Your Dreams

This easy Argentinean cake takes just four ingredients.
By Published Aug. 26, 2022

On days when you’re craving cake, but it’s too hot to turn on the oven, one chocolaty, caramelly no-bake dessert can come to the rescue: chocotorta. 

This easy-to-make Argentinean invention takes just four ingredients and can satisfy any sweet tooth.

Gaby Melian, author of Gaby’s Latin American Kitchen from ATK Kids, told us chocotorta is the dessert every child in Argentina wants for their birthday. 

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A chocotorta is made up of just a handful of ingredients that come together in sweet, chocolaty harmony. Chocolinas cookies, a brand of chocolate cookies common in Argentina, make up the bulk of the cake—but they can be replaced with another brand of chocolate tea biscuits, if needed. The cookies are dipped in cold coffee and placed in layers in a baking dish.

Coffee is not an unusual thing for kids to have throughout much of Latin America; in her book, Gaby says she had it every day growing up. But, if you’re trying to be a bit more caffeine-conscious, you can dip the cookies in decaf coffee, milk, or chocolate milk instead.

In between each layer of cookies goes a mixture of sour cream and dulce de leche, a thick, sweet milk jam that’s hugely popular in Argentina. (If you don’t have sour cream, you can substitute mascarpone, whipped cream cheese, or crème fraîche.) Alternate the cookie and filling layers until you have four layers of each and then top with crushed cookies and sprinkles (optional, but festive).

Chocotorta has to chill for at least 4 and up to 24 hours, so it’s a great make-ahead dessert for any occasion. And, if you freeze it, it tastes like an ice cream cake—just let it thaw in the fridge for a few minutes before digging in. One bite and you’ll understand why the chocotorta is one of Argentina’s favorite desserts.

Chocotorta

Serves 8

Ingredients:

  • 3 cups dulce de leche
  • 3 cups sour cream
  • 3 (8.8-ounce) packs Chocolinas Cookies (about 90 cookies) (or any chocolate tea biscuits)
  • 2 cups (16 ounces) brewed coffee, cooled (or milk or chocolate milk)
  • Sprinkles (optional)


  1. 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.
  2. 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.
  3. 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.)
  4. 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.)
  5. Dollop 11⁄2 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.)

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