Argentinian Chocotorta

Cake: Line 9-inch square baking pan with plastic wrap so it overhangs the edges; set aside.

In a medium bowl, beat cream cheese until smooth with electric beaters until smooth. Beat in dulce de leche until blended. In another bowl, whip heavy cream until stiff peaks. Fold whipped cream into dulce de leche mixture. Reserve 1/2 cup dulce de leche frosting for garnishing top of cake. Chill in refrigerator until ready to use.

Stir together coffee and sugar. One a time, dip cookies in coffee mixture and arrange in single layer on bottom of prepared pan.

Spread 2/3 cup dulce de leche frosting in a thin layer over top. Repeat dipping cookies in coffee and layering with frosting to make 5 layers. The final layer should be frosting. Refrigerate for 2 to 3 hours or cake is well-chilled and layers are set and firm.

Invert cake onto serving platter and remove plastic wrap. Refrigerate until ready to top with chocolate ganache.

Topping: Place chopped chocolate in a small heat-proof bowl; set aside. In small saucepan set over medium heat, bring cream to a simmer. Pour hot cream over chocolate. Let stand for 1 minute. Whisk until smooth; cool slightly. Spread chocolate ganache over top layer of cake, keeping sides of cake exposed. Refrigerate for 30 to 45 minutes or until chocolate layer is firm and set.

Transfer remaining dulce de leche frosting to piping bag fitted with medium star tip. Pipe rosettes around border of cake. Refrigerate until ready to serve. Trim sides of Chocotorta before serving to showcase beautiful layering inside.

Note: Spike coffee with your favorite liqueur. Use decaffeinated coffee or espresso if desired.