Chocotorta

SERVES 8 10 PREP 20 mins plus at least 2 hrs chilling NO COOK EASY V

450g dulce de leche

450g soft cheese

250ml milk or coee, for soaking 750g thin chocolate biscuits (see

tip, right) cocoa powder, for dusting 50g milk chocolate chips,

to decorate

Combine the dulce de leche and soft cheese with a pinch of salt until smooth. Set aside.

Pour the milk or co ee into a shallow bowl and dip in each chocolate biscuit for a few seconds until soaked but not falling apart. Arrange half the soaked biscuits in a 20 x 30cm baking tin or rectangular baking tray (ours was 3.5cm deep) in a single layer.

Spread a thick layer of the dulce de leche mixture over the layer of biscuits, then repeat with the remaining biscuits and dulce de leche mixture until everything has been used up (you should finish with a layer of the dulce de leche mixture). Chill for at least 2 hrs until set, or ideally overnight. Before serving, dust with cocoa powder and scatter with the chocolate chips. Cut into squares. Will keep chilled for up to 24 hrs.

GOOD TO KNOW calcium

PER SERVING (10) 683 kcals • fat 35g • saturates 20g •

carbs 80g • sugars 53g • ibre 1g • protein 12g •

salt 0.9g