Chocotorta

• dulce de leche↗450g g
• cream cheese↗450g g
• milk↗250ml ml

  or coffee, for soaking

• thin chocolate biscuits750g g

  (see note below)

• cocoa powder↗

  for dusting

• chocolate chips↗50g g

  for garnish

Step-by-step instructions

1. 1

   Mix the dulce de leche and cream cheese with a pinch of salt until smooth. Set aside.

2. 2

   Pour the milk or coffee into a shallow bowl and dip each chocolate biscuit for a few seconds until soaked but not falling apart. Arrange half of the soaked biscuits in a 20 × 30 cm pan or rectangular tin (our depth was 3.5 cm) in a single layer.

3. 3

   Spread a generous layer of the dulce de leche mixture over the biscuit layer, then repeat with the remaining biscuits and mixture, finishing with a top layer of the mixture. Chill for at least 2 hours to set, preferably overnight. Before serving, dust with cocoa powder and scatter chocolate chips. Cut into squares. Store in the refrigerator for up to 24 hours.