Chocotorta

(English translation of Bagley’s recipe)

600 g Argentine dulce de leche repostero
400 g cream cheese
500 g Chocolinas
400 ml chocolate milk

For the filling, mix the dulce de leche repostero with the cream cheese and set aside.

Soak the cookies in the chocolate milk and arrange them in a rectangular dish to form a base, then add a layer of the filling. Place another layer of soaked cookies on top, followed by another layer of filling, and continue building the cake this way until you finish with a layer of cookies.

Refrigerate until thoroughly chilled.