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Chocotorta - Chocolate Icebox Cake

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 120
  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: Argentine


This dessert needs 1 or 2 days of refrigeration for best results.

But you can eat it after a few hours in the fridge. Take that time into account.

The time is given considering the cookies are already made or you're using store-bought ones.


  • Chocolate Wafers (via Smitten Kitchen) or use store-bought ones
  • 1 1/2   cups sour cream
  • 2 cups dulce de leche
  • ¾ cup hot coffee
  • ¼ cup Kahlua or other coffee liqueur (optional)


  1. Mix sour cream and dulce de leche in a medium bowl until smooth.
  2. In a small shallow bowl, mix coffee and liqueur if using.
  3. Dip one side of the wafers in the coffee mixture, and arrange in single layer, in the bottom of pan. I use a rectangular one that holds three layers of 8 wafers each.
  4. Put about 1 ¼ cups sour cream mixture, spreading evenly.
  5. Repeat with remaining wafers and filling.
  6. Refrigerate a day. Or two.


The amount of wafers and sour cream mixture is a matter of taste. You can adjust how much of each you use according to how sweet or chocolaty you like it. Of course, store-bought chocolate wafers or plain chocolate cookies can be used.

Keywords: chocotorta, chocolate icebox cake