Argentinian Chocolate Icebox Cake (Chocotorta)

Chocotorta is a very popular desert in Argentina, especially with children. It originated in the early 1980s when an ad agency came up with the recipe as a way to co-brand two of their top, Mendizábal (Mendicrim cream cheese) and Bagley (Chocolinas chocolate cookies), in one commercial. The results of that “merger” is an uncooked cake that quickly became the go-to for birthday parties.  

Argentina chocotorta cake

Chocotorta- Argentinian Chocolate Icebox Cake

This easy-to-make Argentinian dessert is a staple at kids’ birthday parties. The Chocotorta is moist and soft and eaten by the spoonful. The tartness of the cream cheese cuts through the sweetness of the dulce de leche.
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Course: Dessert
Cuisine: Argentina, South American
Prep Time: 40 minutes
Resting time: 6 hours
Total Time: 6 hours 40 minutes
Servings: 10
Author: My Hungry Traveler


  • Stand Mixer with paddle attachment
  • 8 x 8 inch baking pan
  • Medium saucepan
  • Medium bowl
  • Whisk
  • Offset spatula or pastry bag
  • Parchment paper


  • cup Dulce de Leche (buy or make)
  • 2 cups Cream cheese, softened
  • cup Whole milk
  • 32 oz Chocolate cookies (Chocolina brand preferred)
  • cup Chopped dark chocolate
  • cup Heavy cream


  • Dulce de Leche Make or buy online.
  • Make Filling – Beat cream cheese in stand mixer until fluffy, 2 minutes. Add the dulce de leche and cream mixture for another minute.
  • Assemble Chocotorta – Line the bottom baking pan with parchment. Lay the paper over opposite sides to use as "handles" to remove cake from paper later.
    Place a single layer of cookies dipped in milk over the bottom of the pan. Spread a thin layer of the cream cheese mixture over the cookies with a spoon, offset spatula, or pipping bag. Continue to do the same sequence to create as many layers as possible until ingredients run out. The final layer should be the cream cheese mixture. Refrigerate for 2 hours.
  • Ganache Topping – Chop chocolate finely and place in a bowl. Heat the heavy cream until just before boiling. Remove from heat and pour over chocolate in the bowl. Whisk the chocolate and cream together until thoroughly combined and smooth.
    Allow to cool to room temperate before removing chilled cake from refrigerator. Using an offset spatula, spread a smooth layer of ganache over the Chocotorta. Return fridge for another 4 hours.
  • Serve – Pull Choctorta out of pan by the overhanging parchment and transfer to a plate. Garnish with piped extra dulce de leche or leave ungarnished. Slice the rich Chocotorta into thin slices, or stick birthday candles into the top, light and sing along to a chorus of feliz cumpleaños (happy birthday).


  • Chocotorta can be stored in the refrigerator for 4-5 days.


Calories: 670kcal | Carbohydrates: 76g | Protein: 11g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.004g | Cholesterol: 61mg | Sodium: 687mg | Potassium: 396mg | Fiber: 4g | Sugar: 40g | Vitamin A: 801IU | Vitamin C: 0.05mg | Calcium: 131mg | Iron: 5mg

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