Argentinian Chocotorta (Vegan)

5 from 2 votes

My Argentinian chocotorta recipe is what you need in your life. Five layers of heavenly chocolate, cookies, coffee and cream. Enjoy!

Prep Time1

Cook Time6

Total Time7

Course: Dessert

Cuisine: Chocotorta

Diet: Vegan

Servings: slices

Calories: 328kcal

Author: DJ

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 small 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 1-inch 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.

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.

Dip the chocolate cookies into the room temperature, cooled espresso for a few seconds 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.

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.

Before soaking the chocolate cookies in the coffee, place them into the tin while they're dry so that 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.

The cookies will crumble and become soggy if they are over-soaked in them coffee, making it almost impossible to assemble the layers properly. Dunk them for a few seconds, then remove.

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.