For a 14 x 23 mold approximately:

  • ✔️ 2 large packs of 250g chocolate cookies
  • ✔️ 450g dulce de leche (I used Tregar’s)
  • ✔️ 800g cream cheese (I used Tregar’s white cheese)
  • ✔️ Freshly made coffee or milk or chocolate milk (You can add coffee liqueur if you like)

For the topping:

  • ✔️ 50g dulce de leche
  • ✔️ 100g cream cheese

In a bowl, combine dulce de leche with cream cheese and beat until it forms a glossy and smooth cream. Line a loaf pan with foil or deli separators (film works too) and dip the cookies in the liquid. Create a layer of cookies and add 3 tablespoons of the cream mixture, repeating until you reach the top. Finish with cookies; I leave the top layer dry for a crunchy base. Cover and refrigerate for a minimum of 2 hours.

Topping: Beat dulce de leche with cream cheese, decorate the top, refrigerate for 30 minutes, and enjoy.


  • ✔️ Ensure the cream cheese and dulce de leche are creamy and firm.
  • ✔️ Chill the Chocotorta in the refrigerator for several hours before unmolding; overnight is even better.
  • ✔️ Dip the cookies in the hot liquid.
  • ✔️ The ratio of dulce de leche to cream cheese can vary; this time, I used more cream cheese than dulce de leche. You can go half and half.

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