Chocotorta is an Argentinian dark chocolate biscuit cake with a dulce de leche cream cheese filling. It’s dark, rich and super indulgent.


chocolate biscuit

salted butter brown sugar eggs AP flour unsweetened cocoa powder baking powder fine sea salt


cream cheese dulce de leche vanilla extract

coffee Soak

strong coffee


dulce de leche

STEP 1: For the biscuit layers, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined.

STEP 2: Add cocoa powder, salt and baking powder and beat until well combined. Add flour and beat until last streak of flour is combined.

STEP 3: Split dough into 5 parts. Spread into prepared pans and bake each layer at 350F for about 8 min. Center should feel soft, not wet.

STEP 4: Remove and use a fork to press little holes throughout the top of the biscuit and let it cool in pan for a few min.

STEP 5: Gently remove using the parchment paper flaps and place it on a cooling rack and bake the next layer.

STEP 6: For the filling, cream room temp cream cheese with the dulce de leche. Add a little salt and vanilla and mix until smooth and silky.

STEP 7: To assemble, prepare a pan and place 1st layer of biscuit on the bottom. Soak the biscuit layer with 2-3 Tbsp of coffee.

STEP 8: Spread a layer of the dulce de leche filling and then place the next layer of cake on top and repeat.

STEP 9: Spread a layer of dulce de leche on top of last layer and refrigerate for 4 hrs or overnight before serving.

Click the link below for the full recipe!