Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of chocotorta in glass dish with servings missing.

Chocotorta - Chocolate Icebox Cake

A super easy icebox cake with layers of chocolate wafers, dulce de leche, and sour cream. 

  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • Chocolate Wafers (via Smitten Kitchen) or use store-bought ones
  • 1 1/2 cups sour cream
  • 2 cups dulce de leche
  • 3/4 cup hot coffee
  • 1/4 cup Kahlua or other coffee liqueur (optional)

Instructions

  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.

Notes

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.

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.

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Category: Dessert
  • Method: Refrigeration
  • Cuisine: Argentine

Keywords: chocotorta, chocolate icebox cake