Greek Yogurt Chocotorta (Torta de Chocolinas)
A creamy, no-bake Argentine classic reinvented with tangy Greek yogurt and homemade dulce de leche.
Ingredients
- 300 grams chocolate tea biscuits (or similar) about 30 biscuits
- 400 grams Greek yogurt (full fat)
- 1 can Sweetened condensed milk (395g) for dulce de leche
- 2 tbsp Powdered sugar
- 1 tsp Vanilla extract (optional)
- Coffee (for soaking biscuits) Enough to quickly dip the biscuits
Kid-Friendly option
- Milk mixed with cocoa powder (for soaking biscuits)Enough to quickly dip biscuits
For decoration
- 50 grams Grated dark chocolate (optional)
- 3 tbsp Grated coconut (optional)
Instructions
Make Dulce de Leche:
- Place an unopened can of sweetened condensed milk in a pot. Cover it completely with water and boil on very low heat for 2 to 3 hours.
- Keep the pot covered and make sure the can is always submerged by topping up water as needed. Once done, carefully remove and let cool before opening.
Prepare the Cream Filling:
- In a bowl, mix the Greek yogurt with powdered sugar. Add vanilla extract if using, and stir until smooth and creamy.
- Then, gently fold in about 4-5 tablespoons of the homemade dulce de leche until evenly combined.
Soak the Biscuits:
- Quickly dip each chocolate biscuit into brewed coffee to soften slightly without becoming soggy.
- For the kid-friendly version, dip biscuits into a warm mixture of milk and cocoa powder instead.
Assemble the Chocotorta:
- Arrange a single layer of soaked biscuits in a rectangular or square dish.
- Spread a generous layer of the yogurt and dulce de leche cream over the biscuits.
- Repeat layers, alternating biscuits and cream, finishing with a layer of cream on top.
Decorate:
- Sprinkle grated dark chocolate evenly over the top layer.
- Optionally, add grated coconut for a traditional touch.
Chill and Serve:
- Refrigerate the assembled Chocotorta for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to set firm.
Notes
- ~320 kcal per slice (depending on biscuit choice and cream fat content)
- Prep time: 25 minutes
- Cooking time (dulce de leche): 2 hours 30 minutes (if making from condensed milk)
- Chilling time: 4 hours (preferably overnight for best texture)
- Prep time: 25 minutes
- Chilling time: 4 hours
Nutrition
Calories: 345kcal
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