Chocotorta

Ingredients

• 500 g chocolate biscuits (chocolinas or similar thin chocolate biscuits)
• 400 g dulce de leche repostero
• 400 g cream cheese, at room temperature
• 300 ml strong black coffee, cooled
• 100 ml milk
• 30 g dark chocolate, for grating

Before you cook

• Take the cream cheese out of the fridge an hour ahead so it beats smoothly
• Brew the coffee and let it cool completely
• Mix the cold coffee with the milk in a shallow dish wide enough to dip a biscuit

Steps

1. Beat the cream cheese in a bowl for 1 minute until it is completely smooth with no lumps.
2. Add the dulce de leche and beat again for 2 minutes, until the cream is glossy and one even colour.
3. Dip a biscuit into the coffee for 2 seconds only, so it softens at the surface but stays firm.
4. Lay the dipped biscuits side by side in a rectangular dish to make a solid first layer.
5. Spread a fifth of the cream over the biscuits in an even sheet.
6. Dip and lay another layer of biscuits, setting them at right angles to the layer below.
7. Keep alternating biscuits and cream until you have four biscuit layers.
8. Finish with a generous layer of cream on top and smooth it flat with a palette knife.
9. Cover the dish and refrigerate it for at least 6 hours, or overnight for a cleaner slice.
10. Grate the dark chocolate over the top just before serving.
11. Cut into squares with a hot dry knife, wiping the blade between cuts.