1. Homemade dulce de leche: Take a can with a solid lid and remove the labels from the can. Place the can into a pot (it needs to be deep enough to allow you to cover the cans with 2-3 cm of water).

2. Pour water right into the pot covering it by about an inch (2.5 cm). Bring it to a boil, then immediately turn it down to LOW so that you have a nice, gentle simmer.

3. Let it simmer for 2 to 2 1/2 hours. Keep an eye on the water level and continue topping off the water if it starts to drop. You don’t want the water going below the top of the can.

4. Then turn off the heat and let them come to room temperature with the water. Do not open the can of dulce de leche while it's still hot! Chill in the fridge.

5. Chocotorta: Beat the chilled dulce de leche with the cream cheese until they fully integrate.

6. Dip the chocolate biscuits briefly into the milk and put a first layer of wet biscuits into a rectangular mould. On top, pour a layer of the previous mixture of dulce de leche and cream cheese.

7. Repeat the procedure for 3 more times and finish with a layer of the dulce de leche mixture. Crumble some of the leftover biscuits over the Chocotorta and refrigerate for at least 3 hrs (best overnight) until it has set and is chilled. Enjoy!