Ingredients
Method
- Place the dulce de leche with the cream cheese in a medium bowl and beat with an electric mixer or hand whisk for 1 minute until smooth and homogeneous.
- The chocotorta can be made in two ways: in a 20 cm square mold with baking paper on the bottom and on the sides so that it can be turn out later, or in a glass or plastic pan or mold without baking paper and not turn it out, and leave it there for serving.
- To form the chocotorta, take a chocolate cookie, soak it in the coffee and place it inside the pan with the pretty side down. Continue with more cookies until a layer is formed, then add a fifth part of the dulce de leche mixture on top and spread it with a rubber spatula until a uniform layer of filling is formed.
- Repeat the previous step to form 6 layers of cookies with 5 layers of filling. Once the chocotorta is ready, refrigerate for at least 6 hours or overnight.
- Once firm, unmold the chocotorta on a large plate and decorate it to taste with dulce de leche or chocolate on top.