Ingredient:

400gram dulce de leche (Argentine caramel). 380 gram cream cheese. 486 gram chocolate cookies. 1 cup freshly brewed coffee, one by eight cup Kahlúa

Preparation:

In a large bowl, using an electric mixer beat the cream cheese until fluffy. Add the dulce de leche and whisk until smooth, it must not be lumpy. Reserve. In a small bowl, mix the coffee with the Kahlúa. Soak the chocolate cookies in this mixture. Arrange them in a rectangular mold forming a single layer of cookies covering the entire surface of the mold.Pour some of the dulce de leche mixture, spreading evenly with a spatula. Arrange another layer of cookies, then more dulce de leche and so on. You should have at least 4 layers of cookies, ending with a layer of dulce de leche.For garnishing, grate the dark chocolate over the last layer of dulce de leche. Cover with plastic film and refrigerate overnight. The longer you let it in the refrigerator the better it gets.Enjoy!