Chocotorta

Create a chocotorta, a no-bake Argentinian dessert made with thin chocolate biscuits, dulce de leche and soft cheese – it’s perfect for a garden party

Prep:20 mins
plus at least 2 hrs chilling

Easy

Nutrition per serving

kcal 683
fat 35g
saturates 20g
carbs 80g
sugars 0g
fibre 1g
protein 12g
salt 0.9g

Ingredients

450g dulce de leche
450g soft cheese
250ml milk or coffee, for soaking
750g thin chocolate biscuits (see tip, below)
cocoa powder, for dusting
50g milk chocolate chips, to decorate

Method

Combine the dulce de leche and soft cheese with a pinch of salt until smooth. Set aside.
Pour the milk or coffee into a shallow bowl and dip in each chocolate biscuit for a few seconds until soaked but not falling apart. Arrange half the soaked biscuits in a 20 x 30cm baking tin or rectangular baking tray (ours was 3.5cm deep) in a single layer.
Spread a thick layer of the dulce de leche mixture over the layer of biscuits, then repeat with the remaining biscuits and dulce de leche mixture until everything has been used up (you should finish with a layer of the dulce de leche mixture). Chill for at least 2 hrs until set, or ideally overnight. Before serving, dust with cocoa powder and scatter with the chocolate chips. Cut into squares. Will keep chilled for up to 24 hrs.