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Web's Best Chocolate Torte with Dulce de Leche Recipe

This chocolate torte with Dulce de Leche is so decadent you'll almost feel guilty eating it. (But the guilt won't stop you!)

Trivia: is a caramel-flavored dairy product that is good as a spread, filling or topping for ice cream, fruit and puddings. I first enjoyed it when I visited Argentina in 2004. If you can't purchase it locally, you can get it online at Amazon and elsewhere.

You use chocolate ice cream or chocolate frozen yoghurt. If you want, you could use vanilla instead. (But why would you?)

This recipe uses real rum, and to make it especially good, I suggest using top quality chocolate.

Crust for your Chocolate Torte Recipe


1 package of chocolate wafers
1/4 cup almonds, ground up
1/4 cup plus two tablespoons of melted butter


Using a food processor, use the pulse setting and chop the chocolate wafers into fine crumbs. Pour in the ground almonds and continue pulsing. Add the butter a little at a time, and blend.

Grease a 9-Inch Springform Pan.

Spread the mixture in the pan, reaching up the sides for about an inch. Squash it down. Bake at 350 ° F for around eight minutes. Remove from oven and allow it to cool in the pan.

Filling for your Chocolate Torte Recipe


2 quarts (approximately 8 cups) of frozen chocolate ice cream or frozen yoghurt 1 jar Dulce de Leche
1/3 cup toasted, sliced almonds.


Toast the sliced almonds by placing them in an ungreased baking sheet and baking at 350 ° for about five minutes. Cool.

Place the frozen ice cream in a large bowl and allow to soften slightly in the refrigerator. This takes about half an hour.

Return half of the softened ice cream to the freezer and re-freeze for half to three quarters of an hour. Spread the other half of the softened ice cream over the chocolate crust. Put about 3/4 cup of the Dulce de Leche over the softened ice cream. Do this carefully, and in small amounts. Avoid letting the Dulce de Leche come in contact with the crust. Cover this and return to freezer for a couple of hours to allow the Dulce de Leche to set. Return remaining Dulce de Leche to the refrigerator.

Next, place the other half of the frozen ice cream in the fridge and allow it to soften slightly, as before. When it is softened, spread it over the top of the Dulce de Leche on the frozen torte. Freeze for another hour, approximately. Wrap pan in foil and freeze for up to seven days if desired.

When you are ready to serve your chocolate torte, remove the side of the pan and let the dessert soften for five minutes. Sprinkle the outside edges with the toasted almonds.

Warm the remaining Dulce de Leche slightly in the microwave.

Cut the torte into slices and drizzle the slightly warm Dulce De Leche over the top.

If you want to be over-the-top decadent, top this chocolate torte with sweetened whipped cream.

This is a great dessert for holiday entertaining -- or for any other occasion that calls for a special feast!

Return to Home Page with finished with this Chocolate Christmas Torte Recipe