Chocotorta
No-bake dessert of Argentina
From Wikipedia, the free encyclopedia
Chocotorta (a portmanteau of "choco" for "chocolinas" and "torta", Spanish for "cake") is a typical no-bake dessert of Argentina that is made with chocolate biscuits or cookies—specifically the Chocolinas brand produced by Bagley—that are soaked with milk or coffee and layered with a mixture of dulce de leche and cream cheese.
| |
| Course | Dessert |
|---|---|
| Place of origin | Argentina |
| Created by | Marité Mabragaña |
| Serving temperature | Cold |
| Main ingredients | Chocolate biscuits soaked in milk or coffee, dulce de leche, cream cheese |
History
The creation of the recipe is attributed to the advertising creative Marité Mabragaña, who around 1982 devised a joint campaign between two brands: Bagley's Chocolinas cookies and Mendicrim cream cheese, then owned by the Mendizábal company.[1] Due to the ease and practicality of its preparation, the chocotorta became a success and over the years has come to be described as Argentina's most popular dessert and a cultural icon of the country, especially associated with birthday celebrations.[2][3] In 2020, TasteAtlas listed chocotorta as the best dessert in the world.[2][3] Despite its ubiquity in Argentine culture, the chocotorta is also known for the rejection it has provoked in several well-known figures of the local gastronomy, who claim that the simple preparation should not be considered a cake nor a representative of national confectionery.[3][4] There is also a coconut biscuit version made with another Bagley's brand, Coquitas, thus known as "coquitorta".[5]