Layers Of Creamy Chocolate Beauty
Until recently, I was relatively unaware of just how great and delicious Argentinian chocotorta is. It's so good. It's mega good. In many ways, it's like a cross between a chocolate cake and a tiramisu and that alone is heavenly.
This dessert uses my vegan chocolate wafer cookies recipe. Also see my vegan tiramisu chocolate cake which gives off similar coffee chocolate vibes that I think you'll adore.
Although Chocotorta translates to 'chocolate cake', it is most often made on special occasions such as, birthdays.
These treats are usually eaten at home, as opposed to in places like restaurants and they consist of layers of coffee-soaked chocolate cookies, dulce de leche cream and a chocolate topping.
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Ingredients & Notes
- All-purpose flour
- Cocoa powder - use high-quality cocoa powder if you can.
- Baking soda
- Granulated sugar
- Vegan block butter - don't use vegan margerine for this recipe.
- Soy milk
- Vanilla extract
- Vegan dulce de leche caramel - to be mixed into the cream cheese to create the cream layer.
- Vegan cream cheese
- Instant espresso - really intensifies the chocolate flavours.
- Vegan double cream - this makes the chocolate topping smoother and of course, creamier.
- Vegan dark baking chocolate - baking specific chocolate melts nicely.
How To Make Vegan Chocotorta
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: Line three large baking trays with parchment paper. Set aside.
2: Make the chocolate cookie dough.
3: Roll the cookie dough out on a floured surface.
4: Cut the cookies out.
5: Place the unbaked cookies onto the baking trays and bake.
6: Let your chocolate cookies cool fully.
7: Line a large, square baking tin with parchment paper and set aside.
8: Make the dulce de leche cream by whipping together the vegan cream cheese with the dulce de leche.
9: Dip the cookies into the cooled coffee.
10: Make the chocolate topping.
11: Layer the cookies and the cream in alternate intervals, then pour over the chocolate topping. Place into the fridge to set.
12: Slice and serve.
Making The Dulce De Leche Cream
Making the cream filling for this recipe is really simple. Cream together the vegan cream cheese with the dulce de leche inside a stand mixer. It will be a little thick but not overly thick. Most of the thickening will take place as the chocotorta chills in the fridge.
Pack The Cookies Into The Tin Tightly
Before soaking the chocolate cookies in the coffee, place them into the tin while they're dry so you can arrange them into a pattern where they fit tightly, without too many gaps. This will help the cake to set in the fridge properly.
Don't Over-Soak The Cookies
They will crumble and become soggy, making it almost impossible to assemble the layers properly.
Variations & Substitutions
- Dip the cookies into a dairy-free milk. Coffee isn't for everyone, so a plant milk such as soy, almond or oat make great alternatives.
- Use a different kind of cookie. Some people like to use Oreos. They work quite well but the round shape of them makes it awkward when trying to make them fit perfectly into a square tin.
Frequently Asked Questions
Chocotorta is one of the most famous and popular desserts in Argentina, which shares many similarities with Tiramisu. It consists of chocolate cookies, dulce de leche, cream and coffee, translating literally to 'chocolate cake' in Spanish.
This layered cake is so soft that you can use a spoon! The main flavours that tend to dominate are the chocolate and coffee but the creaminess in between is always a very welcome addition.
Storage & Freezing
Store this chocotorta in the fridge for up to 4 days. The flavours actually intensify as time goes. However, after the 4 day mark, it does also become a little drier.
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Argentinian Chocotorta (Vegan)
- Total Time: 7 hours
- Yield: 12 slices 1x
- Diet: Vegan
My Argentinian chocotorta recipe is what you need in your life. Five layers of heavenly chocolate, cookies. coffee and cream. Enjoy!
For the cookies:
- Vegan chocolate wafer cookies (1 batch)
For the dulce de leche cream:
- vegan dulce de leche caramel (1/4 of a batch)
- 450g vegan cream cheese
For the dipping coffee:
- 200ml instant espresso (room temperature)
For the chocolate topping:
- 120ml vegan double cream
- 90g vegan dark baking chocolate (chopped finely)
- Preheat your oven to 177 Celsius (350F).
- Line three large baking trays with parchment paper. Set aside.
Make the chocolate cookies:
- To a mixing bowl, add the all-purpose flour, cocoa powder, baking soda and salt. Whisk the dry ingredients and set aside.
- Cream together the granulated sugar and the vegan butter inside the bowl of a stand mixer, with the paddle attachment on a medium speed. When the mixture begins to combine, pour in the soy milk and vanilla extract. Keep creaming until fully combined and smooth.
- Gradually, add the dry mixture to the stand mixer bowl and turn down to a low speed while the mixture comes together. Once this happens, switch back to a medium speed until a dough ball can be formed with your hands.
- On a large, well-floured surface, roll out your cookie dough to about one-eighth of an inch thick (3.18mm). Use a 7.5cm x 4cm rectangular cookie cutter to cut out the cookies This should yield about 35-40 chocolate wafer cookies.
- Carefully place the cut-out cookie dough in the fridge to chill for 25 minutes.
- Remove the unbaked cookies from your fridge. Place them onto the lined baking trays about x-inches apart and bake in the preheated oven for 10-12 minutes. Let cookies cool fully on a cooling rack.
- In the meantime, line an 8x8 inch square baking tin with parchment paper that overhangs so that the cake can easily be removed.
Make the dulce de leche cream:
- Add the whisk attachment to a stand mixer and beat the vegan cream cheese on a medium-high speed until creamy. Add the vegan dulce de leche and continue to beat until combined. Set the cream mixture aside.
Assemble the cake:
- Dip the chocolate cookies into the room temperature, cooled espresso so that they are fully coated with coffee. Place the cookies into the base of the pan so that is completely covered and there is no space.
- Spoon half of the dulce de leche cream onto the cookie base. Use a palette knife to smooth it out over it. Then add another layer of cookies, carefully pressing them into the cream. Then add another layer of cream. Finally, add one more layer of cookies.
- Place into the fridge to firm up for 40-45 minutes.
Make the chocolate topping:
- Just before the cake has finished chilling make the chocolate topping. Add the vegan cream to a saucepan. When it begins to simmer, add the chocolate. Let it sit for a couple minutes then whisk until smooth.
- Pour the ganache over the cake and place back into the fridge for a further 5 hours. Slice and serve.
- Prep Time: 1 hour
- Cook Time: 6 hours
- Category: Cakes
- Method: Chilling
- Cuisine: Chocotorta
- Serving Size: 1 Slice
- Calories: 420
- Sugar: 20.1 g
- Sodium: 2340.7 mg
- Fat: 7.7 g
- Carbohydrates: 38.7 g
- Protein: 4.6 g
- Cholesterol: 5.7 mg
Keywords: argentinian food, argentinian desserts, chocotorta, chocolate cake, vegan chocolate cake, dulce de leche
Elena F says
This is one of my favourite desserts and you made a perfect vegan version!