Sweet, Simple, and Irresistible: The Story of Argentina’s Chocotorta
- Pachamama Latino Store
- Oct 13
- 2 min read
If you’ve ever tasted Chocotorta, you know why it’s one of Argentina’s most beloved desserts. Sweet, creamy, and super easy to make, this no-bake cake has won hearts worldwide—and even earned the title of Best Dessert in the World by TasteAtlas in 2020, beating Italian pistachio ice cream and German apple pie.
A Sweet History
Chocotorta rose to fame in the 1980s thanks to its simplicity and practicality. By 2020, it was crowned the best dessert in the world by TasteAtlas, outranking Italian pistachio ice cream and German apple pie.
But who invented this delicious no-bake cake?
Not a professional pastry chef, nor a home cook — the Chocotorta was created by Marité Mabragaña, a creative advertising professional. She developed it to promote two products: Chocolinas cookies by Bagley and Mendicrim cream cheese.
“I took it to the agency and everyone loved it. It turned out perfect,” Marité recalled in an interview with El Litoral.
She also chose the name “Chocotorta” because, as she says, “it fell perfectly into place.”
Fotografía: Clarín
A year later, the commercial that popularized Chocotorta aired, skyrocketing the sales of Chocolinas and Mendicrim. Interestingly, Marité never claimed copyright over the recipe, which is now a staple in kitchens across Argentina.
In 2012, when the cake turned 30, she received a lifetime advertising award from the Argentine Association of Advertising for her enduring idea.
Chocotorta’s recipe is inspired by Italian cuisine, especially tiramisu, but it quickly developed its own identity: a creamy, chocolatey, no-bake cake that’s practical and irresistible.
Quick & Easy Chocotorta Recipe
Servings: 10–12
Prep Time: 15 minutes + 4 hours (or overnight) in the fridge
Ingredients:
400 g chocolate cookies (Chocolinas or similar)
500 g cream cheese
500 g dulce de leche
1 cup cold coffee or milk (to soak the cookies)
Instructions:
Mix the magic: In a bowl, blend cream cheese and dulce de leche until smooth and creamy.
Layer up: Lightly soak the cookies in coffee or milk. Place a layer of cookies at the bottom of a rectangular dish, then spread a layer of the cream mixture. Repeat until the dish is filled, ending with a cream layer.
Chill & set: Cover with plastic wrap and refrigerate for at least 4 hours—or overnight for best results. The cookies soften, and the flavors meld beautifully.
Serve & enjoy: Garnish with cocoa powder, chocolate shavings, or your favorite topping. Slice, serve, and savor!
Chocotorta is perfect for any occasion—birthday parties, family gatherings, or just because. Its creamy layers of chocolate cookies and dulce de leche create a dessert that’s both nostalgic and utterly irresistible.
Reference: This article is based on the interview with Marité Mabragaña published by El Litoral, where she shares the history and rise of Chocotorta to international fame.
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