Heat the oven to 350°F and empty the condensed milk into an ovenproof pan, cover with foil, and nest it inside a larger pan containing water. The surrounding water forms a bath for gentle cooking.

Bake for 2 to 3 hours, stirring about every 45 minutes and replenishing evaporated water as needed. Look for a deep caramel color and a thick consistency before removing the pan.

Allow the dulce de leche to cool, then refrigerate for a few hours before preparing the filling. Cooling makes it thicker and keeps it from warming the cream cheese.

Whip the softened cream cheese with an electric mixer for 2 minutes, then beat in the cooled dulce de leche for 1 minute. The filling should look fluffy, smooth, and evenly caramel-colored.

Fit parchment into an 8x8-inch pan, leaving enough paper extending over opposite sides to lift the cake later. The overhang provides handles once the layers have set.

Briefly moisten each cookie in milk and arrange a single layer across the bottom. The cookies should remain firm enough to handle.

Cover the cookies with a thin, level coating of filling, using a piping bag or a spoon and offset spatula. An even surface helps the next cookie layer sit flat.

Continue alternating dipped cookies and filling, allowing excess milk to drip off each cookie, and finish with filling. The top should have a continuous cream layer rather than exposed cookies.

Refrigerate the assembled cake for 2 hours before preparing its topping. The filling should feel firm enough to support the ganache.

Place finely chopped chocolate in a bowl, or use chocolate chips. Small pieces melt more evenly under the hot cream.

Heat the heavy cream until nearly boiling, remove it from the heat, and pour over the chocolate; wait 1 minute. The chocolate will begin softening beneath the cream.

Whisk gently until smooth, using a few seconds in the microwave if unmelted pieces remain. The finished mixture should look glossy and free of lumps.

Allow the ganache to reach room temperature before spreading it over the chilled cake with an offset spatula. It should spread smoothly without warming the filling underneath.

Return the topped cake to the refrigerator for another 4 hours. The layers should hold their shape when sliced.

Leave the top plain or finish with piped extra dulce de leche, sifted cocoa, chocolate curls, or crushed meringue. These optional finishes add decoration or texture.

Lift the firm cake using both parchment handles and move it onto a plate. The chilled layers should remain together during the transfer.

Cut slender portions with a knife. Thin slices suit the rich filling and chocolate topping.

Keep leftover chocotorta covered in the refrigerator. A cover helps protect the exposed cream and cut edges.