Chocotorta - Argentinian chocolate birthday cake

Ingredients

• 500 grams cream cheese
• 500 grams dulce de leche (or Carnation caramel)
• 750 grams plain chocolate biscuits
• 250 millilitre freshly brewed coffee
• cocoa powder for dusting (optional)

Instructions

1. 1

   Line a 20cm x 20cm (8'' x 8'') dish with baking paper. Leave a slight overhang on all sides. This will make it easier to lift the tart out later.If you don't want to lift the tart from it's dish, you can skip the baking paper and just serve the tart directly from it's dish.

2. 2

   In a large bowl, beat the cream cheese until soft and creamy.

3. 3

   Add the dulce de leche, or caramel, to the cream cheese. Beat together for 1-2 minutes, or until well combined.

4. 4

   Dip a chocolate biscuit in the coffee and place it in the bottom of the dish. Repeat the process until you have a good solid layer of coffee soaked biscuits across the base. You might have to break some of the biscuits to fill any gaps.

5. 5

   For four layers, spoon a quarter (250g) of the dulce de leche mixture onto the biscuit layer and spread it out across the base. Make sure to fill in all the corners too.

6. 6

   Repeat the first step by soaking and placing another later of biscuits on top of the dulce de leche layer. Spread another layer of the filling. Repeat twice more, ending with a layer of the dulce de leche filling.

7. 7

   Place the tart in the fridge for a minimum of 6 hours. Overnight is better.**Tip: The tart is really at it's very best after 2 days

8. 8

   Carefully lift the tart out of the baking dish and place it on a serving plate. You can also serve the tart directly from the dish.

9. 9

   Optional: Dust the surface with cocoa powder just before serving.