 | |
| Course | Dessert |
|---|---|
| Place of origin | Argentina |
| Created by | Marité Mabragaña |
| Serving temperature | Cold |
| Main ingredients | Chocolate biscuits soaked inmilk orcoffee,dulce de leche,cream cheese |
Chocotorta (aportmanteau of "chocolate" and "torta",Spanish for "cake") is a typical no-bakedessert of Argentina that is made withchocolate biscuits orcookies—specifically the Chocolinas brand produced byBagley—that are soaked withmilk orcoffee and layered with a mixture ofdulce de leche andcream cheese.
The creation of the recipe is attributed to theadvertising creative Marité Mabragaña, who around 1982 devised ajoint 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 acultural 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 nationalconfectionery.[3][4] There is also a coconut biscuit version made with another Bagley's brand, Coquitas, thus known as "Coquitorta".[5]
