If you’re a fan of tiramisu, the layered Italian dessert that became popular back in the 1980s, you will absolutely love chocotorta. This Argentinian recipe features rich chocolate biscuits layered with a fluffy, mousse-like filling of dulce de leche (the milk caramel of South America that has become an international sensation in the past decade) and cream cheese. It’s then chilled until its layers are seamlessly composed. People will think that you spent hours in the kitchen shaping and rolling dough to produce the thin and delicate layers, when in reality it only takes minutes to prepare.

Tiramisu predates chocotorta, which was created by Marité Mabragaña for the Bagley company in order to sell their chocolate biscuits branded as Chocolinas. However, it is not surprising to see a dessert so similar to a tiramisu in Argentina, where Italian influence is extremely present in the cuisine. Chocotorta is a favorite for many, and it’s popularly served at birthdays and casual family events. This year the chocotorta turned 50 years old on June 5, the day that celebrates this dessert in Argentina.

Why you’ll love it

Key ingredients in chocotorta

Helpful tip

Both dulce de leche and cream cheese brands vary in their degree of thickness, so if your filling feels too dense and is not easily spread, beat in 1 tablespoon of heavy cream at a time until it becomes spreadable. And if it’s too thin, beat in 1 tablespoon of dulce de leche at a time until it reaches your desired consistency.

Chocotorta

Serves 9 to 12

1 1/2 cups thick store-bought or homemade dulce de leche, at room temperature

8 ounces cream cheese, at room temperature

1 teaspoon vanilla extract

1/2 cup cold heavy cream

1 cup whole milk

1 tablespoon instant espresso

About 1 3/4 pounds chocolate biscuit cookies, such as Chocolinas, Goya Chocolate Maria, chocolate graham crackers, or chocolate digestive biscuits

1 tablespoon cocoa powder

1. Line an 8-by-8-inch square baking pan that’s at least 2 inches high with two overlapping sheets of plastic wrap, positioning them perpendicular to each other and making sure to leave a generous overhang on each side.

2. Beat 1 1/2 cups room-temperature thick dulce de leche, 8 ounces room-temperature cream cheese, and 1 teaspoon vanilla extract together in a stand mixer with the paddle attachment on medium-low speed until smooth, about 1 minute.

4. With the mixer still on, slowly pour in 1/2 cup cold heavy cream and beat for 1 minute. Increase the speed to medium-high and beat until the mixture is light, fluffy, and spreadable, about 1 minute more. Reserve and refrigerate 3/4 cup of the mixture for the top.

5. Stir 1 cup whole milk and 1 tablespoon instant espresso together in a wide bowl until the espresso is dissolved.

6. Working with 1 chocolate biscuit at a time, dip it quickly on both sides in the milk mixture, then arrange in a single, tight layer in the baking pan, breaking them as needed to fit. Spread about 1/2 cup of the dulce de leche mixture over the biscuits.

6. Repeat layering dipped biscuits and dulce de leche, ending with a layer of biscuits, until you have six layers of biscuits and five layers of dulce de leche.

7. Use the overhanging plastic wrap to cover the top of the chocotorta. Refrigerate for at least 2 hours or up to overnight so the biscuits can soften.

8. When ready to serve, uncover the top. Invert a flat serving platter or cutting board over the baking pan. Grasping the platter and pan at the same time, flip both over in one motion. Remove the baking pan and plastic wrap.

9. Using an offset spatula, spread the top with the reserved 3/4 cup dulce de leche mixture. Place 1 tablespoon cocoa powder in a fine-mesh strainer and dust it over the top before slicing and serving.

Recipe notes

(Sandra Gutierrez is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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