Ingredient! 400gram dulce de leche (Argentine caramel) 380 grams of cream cheese 486 grams of chocolate cookies 1 cup of freshly brewed coffee 1/8 cup of Kahlúa Preparation! In a large bowl, using an electric mixer, beat the cream cheese to fluffy. Add the dulce de leche and whisk until smooth, it must not be lumpy. Reserve. In a small bowl, mix the coffee with Kahlúa. Soak the chocolate cookies in this mixture. Arrange them in a rectangular shape, forming a single layer of cakes covering the entire surface of the mold. Pour some of the dulce de leche mixture and spread evenly with a spatula. Arrange another layer of cookies, then more dulce de leche and so on. You must have at least 4 layers of cakes that end with a layer of dulce de leche. To garnish, toss the dark chocolate over the last layer of dulce de leche. Cover with plastic wrap and refrigerate overnight. The longer you leave it in the fridge the better it will be. Enjoy!