Ingredients:

  • 1 cup (240 ml) strong brewed coffee, cooled
  • 2 tablespoons (30 ml) coffee liqueur (optional, such as Kahlua)
  • 16 ounces (450g) cream cheese, softened
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (120g) confectioners' sugar, sifted
  • 1/2 cup (50g) unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 packages (approximately 7 oz/200g each) Galletas Maria cookies (about 70-80 cookies)
  • Chocolate shavings or cocoa powder, for garnish (optional)

Instructions:

  1. Combine cooled coffee and coffee liqueur (if using) in a shallow dish.
  2. Beat cream cheese and butter together until smooth and creamy. Gradually add confectioners' sugar and cocoa powder, mixing until combined. Stir in vanilla extract and salt.
  3. Dip each Galletas Maria cookie briefly in the coffee mixture (don't soak!).
  4. Arrange a layer of dipped cookies in the bottom of the baking dish. Spread a layer of chocolate filling over the cookies. Repeat layers of cookies and filling until all ingredients are used, ending with a layer of chocolate filling on top.
  5. Cover the cake with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the cookies to soften.
  6. Before serving, garnish with chocolate shavings or a dusting of cocoa powder, if desired. Cut into squares and serve.