Chocotorta (Chocolate biscuit cake)

Chocotorta is THE most popular birthday cake in Argentina (torta is cake in Argentine Spanish), loved by all – children and adults and no wonder why, it is a super chocolatey, creamy, indulgent cake!

Back home, chocotorta is the go to cake as it is essentially a no-bake cake (how amazing is that!!) It usually is made with a brand of chocolate biscuits called Chocolinas, dulce de leche (OF COURSE!) and cream cheese.

I kept on putting chocotorta off my list of recipes to do as Chocolinas are not found in the UK and it is very difficult to find chocolate biscuits which are not sandwiched together like in bourbons or covered in more chocolate! I decided to overcome my problem by making my own chocolate biscuits and ensuring all ingredients were bought from high street supermarkets (to ensure EVERYONE can make chocotorta!!)

What will I need to make this AMAZING chocotorta?

  • Plain flour – good old plain flour is perfect and this will be sifted with self raising flour and the cocoa powder
  • Self raising flour – You do not need the same amount of self raising as of plain flour. If you do not have self raising flour, add 125g of plain flour and 1 tsp of baking powder.
  • Golden syrup and caster sugar – Both add to the sweetness of the biscuits
  • Salted butter – As usual, ensure that the butter is soft before you begin baking so ensure you remove from fridge 15-20 minutes before you begin baking.
  • Large egg – As usual, also ensure it is at room temperature before you begin baking!
  • 100% Cocoa powder – these are super chocolatey biscuits so you will definitely need 100% cocoa powder. Ensure you buy a good brand of cocoa powder!
  • Dulce de leche – Chocotorta without dulce de leche is NOT possible. I bought Waitrose Dulce de Leche as a I had ran out of Argentine dulce de leche and worked perfectly.
  • Crème Fraiche – Use full fat crème fraiche and not 50% fat! If you cannot find crème fraiche, you can use cream cheese or mascarpone. Crème fraiche works best as it is more sour than cream cheese or mascarpone and therefore balances the sweetness of the dulce de leche and chocolate better!
  • Hot chocolate – Believe it or not, you will dunk the chocolate biscuits in hot chocolate before layering into the cake!


This recipe makes a 10cm x 10cm chocolate cake with 4 layers of biscuits


For the chocolate biscuits

  • 170g caster sugar
  • 170g salted butter
  • 170g golden syrup
  • 1 large egg
  • 375g plain flour
  • 125g self raising flour (if you do not have, add 500g of plain flour in total and 1 tsp of baking powder)
  • 100g cocoa powder (100%)

For the filling:

  • 600g dulce de leche
  • 600g crème fraiche
  • 1 cup of hot chocolate (allow it to cool down)

For the chocolate ganache (optional)

  • 80g dark chocolate (70%)
  • 40ml double cream
  • 20g unsalted butter


For the chocolate biscuits:

  1. Start preheating the oven to 150 degree Celsius (fan oven) and line a couple of baking trays with parchment paper.
  2. In a large bowl, mix the soft butter, egg, sugar and golden syrup using an electric whisk for a couple of minutes until the butter lumps are reduced into very small lumps.
  3. Sift both types of flours and cocoa powder into the wet ingredients. Using the electric whisk, continue to mix the dry ingredients into the wet ingredients at low speed until it is combined. Whisk for a further minute or so at a higher speed until the dough begins to cling together.
  4. Turn the dough onto a clean surface. Divide into two parts and squash into flat discs. Cover with cling film and chill, or use immediately.
  5. Place the squashed flat disc between two large pieces of parchment paper and with a rolling pin, roll into a thin and even thickness. Use a square/rectangular cookie cutter to cut your chocolate biscuits.
  6. Carefully pick up each biscuit with a palette knife and place onto lined trays. Space the biscuits out evenly as they will spread a little whilst they bake.
  7. Place the trays into the preheated oven and bake for 20-25 minutes. Check at 20 minutes (this is when mine were ready!)
  8. When the biscuits have started to just about darken and are evenly cooked, remove from the oven and transfer whole parchment paper into cooling rack. Do this carefully as biscuits will be very hot and delicate (and therefore might break!).
  9. Allow to cool completely before proceeding to build the chocotorta!

For the dulce de leche filling:

  1. In a bowl, fold the dulce de leche and crème fraiche using a spatula until it is all combined. You can use an electric whisk if the dulce de leche has began to crystallise and form small lumps.
  2. Refrigerate for an hour before you begin to assemble the cake.

To assemble the chocotorta

  1. Line your 10cm x 10cm cake tin with parchment paper so it is easier to remove the cake once it has chilled.
  2. Start building your first layer of chocolate biscuits by firstly dunking your biscuit into hot chocolate (this will make the biscuits softer) and then covering the base of the tin with biscuits.
  3. Once the base of the tin is covered with a neat layer of biscuits, cover with an even layer of dulce de leche filling.
  4. Build a second neat layer of biscuits (don’t forget to dunk each biscuit into hot chocolate!) and then cover with a second even layer of dulce de leche filling.
  5. Repeat steps 2-4 until you have at least 4 layers of biscuits with 3 layers of dulce de leche filling in between.
  6. Cover the chocotorta with cling film and refrigerate for at least 6 hours but ideally overnight. Cover any remaining dulce de leche filling with cling film and refrigerate as this will be used to decorate the chocotorta
  7. Once the chocotorta has cooled for at least 6 hours or overnight, remove from the fridge. Carefully remove the chocotorta from the tin. Cover the top layer of biscuits with a thin coating of dulce de leche filling.
  8. Make the optional chocolate ganache by melting the dark chocolate and double cream in the microwave for 1 minute. Stir the melted chocolate and double cream well until a creamy chocolate sauce has been made. To this stir the unsalted butter until it is fully melted and mixed.
  9. Use the ganache to decorate the side of the chocotorta. With a piping bag and nozzle, decorate the top of the chocotorta with the dulce de leche filling.
  10. Make a cup of tea, cut a large slice and ENJOY!

This chocotorta is literally to die for and I cannot believe I did not share this sooner!!! I cannot wait to hear your thoughts and see your amazing chocotortas soon!

Buen provecho! 🙂

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