Chocolate Cake With Dulce De Leche And Chocolate Cr

Name: Chocolate Cake With Dulce De Leche And Chocolate Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups heavy cream; 1 lb dark chocolate, coarsely chopped; 1 - 13.5 oz can sweetened condensed milk; 6 None eggs, 2 separated; 3/4 cup granulated sugar; 1 tsp vanilla extract; 1 cup butter or margarine; 1 cup all-purpose flour + 2 tbsp; 2 tsp cocoa powder + more for dusting; 1 tsp baking powder

Servings: persons

1
For the chocolate cream, heat cream in a saucepan. Add 1/2 the chocolate, remove from heat and let stand for 5 mins. Whisk vigorously then transfer to a clean, dry mixing bowl. Cover the surface of the cream with plastic wrap, let it cool and chill for at least 5 hours, or overnight.
2
For the dulce de leche, cover the unopened can of condensed milk with plenty of water in a pot and simmer for about 2 hours, adding more water as necessary to keep the can covered at all times. Remove from the water and let cool completely.
3
Preheat oven to 325u00b0F. Grease an 8 inch springform pan. Melt remaining chocolate then let cool. Whisk 2 egg yolks until creamy then add sugar, vanilla extract and a pinch of salt. Add remaining 4 eggs, 1 at a time, followed by melted chocolate. Mix flour, cocoa and baking powder together and fold into the batter. Beat egg whites until stiff and fold in. Transfer to the prepared pan and smooth. Bake for 50 mins. Remove from oven and let cool on a wire rack.
4
To decorate, remove the cake from the pan and cut in 3 horizontally. Spread about 1/3 of the dulce de leche on the bottom layer of cake. Add the middle cake layer spread with another 1/3 of the dulce de leche. Repeat. Whip chocolate cream then brush 1/2 over the cake. Transfer remaining chocolate cream to a piping bag with a large tip and pipe chocolate tufts around the cake. Chill until ready to serve. Dust with cocoa powder.

1829

kcal

Calories

130

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups heavy cream, 1 lb dark chocolate, coarsely chopped, 1 - 13.5 oz can sweetened condensed milk, 6 None eggs, 2 separated, and more.

Yes, Chocolate Cake With Dulce De Leche And Chocolate Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake With Dulce De Leche And Chocolate Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions