Follow these steps for perfect results
dulce de leche
cream cheese
softened
coffee
brewed
chocolate cookies
Combine dulce de leche and softened cream cheese in a bowl.
Mix until fully combined and light caramel in color, adjusting the ratio to taste.
Brew coffee and pour into a shallow dish.
Submerge each chocolate cookie in the coffee.
Line the bottom of a baking dish with the coffee-soaked cookies, breaking cookies as needed to fill gaps.
Spoon a layer of the cream cheese-dulce de leche mixture over the cookie layer and spread evenly.
Repeat the cookie and cream cheese layers until the dish is filled, reserving enough cream cheese mixture for the top layer.
Top with a final layer of the cream cheese-dulce de leche mixture.
Optionally dust the top with cocoa powder.
Refrigerate for at least four hours before serving.
Expert advice for the best results
For a stronger coffee flavor, use espresso.
Adjust the amount of dulce de leche to your desired sweetness.
Soaking the cookies too long will make them soggy, so dip them quickly.
Everything you need to know before you start
15 minutes
Yes, best made ahead of time.
Serve chilled, sliced into squares or wedges.
Serve cold
Garnish with whipped cream
Enhances the coffee flavor in the cake.
Discover the story behind this recipe
A popular birthday cake and celebration dessert in Argentina.
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