Line an 8x8-inch square baking pan that’s at least 2 inches high with two overlapping sheets of plastic wrap, positioning them perpendicular to each other and making sure to leave a generous overhang on each side.

Beat 1 ½ cups room-temperature thick dulce de leche, 8 ounces room-temperature cream cheese, and 1 teaspoon vanilla extract together in a stand mixer with the paddle attachment on medium-low speed until smooth, about 1 minute.

With the mixer still on, slowly pour in ½ cup cold heavy cream and beat for 1 minute. Increase the speed to medium-high and beat until the mixture is light, fluffy, and spreadable, about 1 minute more. Reserve and refrigerate ¾ cup of the mixture for the top.

Stir 1 cup whole milk and 1 tablespoon instant espresso together in a wide bowl until the espresso is dissolved.

Working with 1 chocolate biscuit at a time, dip it quickly on both sides in the milk mixture, then arrange in a single, tight layer in the baking pan, breaking them as needed to fit. Spread about ½ cup of the dulce de leche mixture over the biscuits.

Repeat layering dipped biscuits and dulce de leche, ending with a layer of biscuits, until you have 6 layers of biscuits and 5 layers of dulce de leche.

Use the overhanging plastic wrap to cover the top of the chocotorta. Refrigerate for at least 2 hours or up to overnight so the biscuits can soften.

When ready to serve, uncover the top. Invert a flat serving platter or cutting board over the baking pan. Grasping the platter and pan at the same time, flip both over in one motion. Remove the baking pan and plastic wrap.

Using an offset spatula, spread the top with the reserved ¾ cup dulce de leche mixture. Place 1 tablespoon cocoa powder in a fine-mesh strainer and dust it over the top before slicing and serving.