Dulce De Leche Cake With A Dark Chocolate Glaze

Name: Dulce De Leche Cake With A Dark Chocolate Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Homemade Or Store Bought Canned Dulce De Leche; 1 cup Light Brown Sugar; 2 sticks Salted Butter, At Room Temperature; 5 Eggs; 1 teaspoon Vanilla Extract; 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 2 ounces, weight Skinned Hazelnuts; 1/4 cups Whipping Cream; 3 Tablespoons Granulated Sugar; 3-1/2 ounces, weight Dark Chocolate

Servings: persons

1 cup Homemade Or Store Bought Canned Dulce De Leche
1 cup Light Brown Sugar
2 sticks Salted Butter, At Room Temperature
5 Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Powder
2 ounces, weight Skinned Hazelnuts
1/4 cups Whipping Cream
3 Tablespoons Granulated Sugar
3-1/2 ounces, weight Dark Chocolate

1
Preheat your oven to 160u00b0C/320u00b0F and line a 26x8x7cm (or a 10x3x3-inch) loaf pan with baking parchment.
2
Into the bowl of a double boiler (with simmering water in the bottom part), add the dulce de leche. Heat gently, stirring with a spoon, until the dulce the leche becomes somewhat runny. Set aside to cool slightly.
3
In a large bowl using a mixer, mix together the sugar and butter for about 2 minutes, or until light and fluffy. Add the eggs one at a time, allowing each to completely mix in before adding the next egg. Use a rubber spatula to scrape the sides of the bowl if needed.
4
Once all the eggs have been added, mix in the dulce de leche and the vanilla. Again, use a rubber spatula to scrape the sides of the bowl if needed. Finally, fold in the flour and the baking powder with a rubber spatula. Once the flour has been absorbed by the wet ingredients, mix the batter for 2 minutes.
5
Pour the batter into the prepared loaf pan, smooth the top, put it into the oven and bake for 30 minutes. Then cover it loosely with aluminum foil and bake for another 30 minutes, or until a tester inserted in the center of the cake comes out clean. Remove cake from the oven and set pan on a rack. Leave the cake to cool for 20 minutes in the pan, then take it out of the pan and leave it to cool on a wire rack until cool.
6
Once the cake has cooled sufficiently, proceed with the topping. Heat a frying pan over medium-high heat until hot. Add the chopped hazelnuts into the dry pan and toast for about 5 minutes. Make sure to shake the pan every 30 seconds or so to ensure that the nuts brown evenly. Transfer the hot nuts to a plate and leave to cool.
7
In the meantime, combine the whipping cream and the sugar in a small saucepan. Heat over low heat, stirring to dissolve the sugar. Then crank up the heat and allow to reach scalding point (just before boiling point).
8
In the meantime, add the chopped chocolate into a heatproof bowl. Once the cream mixture reaches scalding point, pour it over the chocolate. Use a spoon to submerge the chocolate into the hot mixture. Leave to stand for 5 minutes, then stir until smooth.
9
Pour the ganache over the cake and sprinkle the nuts over the top. Serve immediately or allow the ganache to set before serving. Enjoy!

1520

kcal

Calories

Fat

159

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 cup Homemade Or Store Bought Canned Dulce De Leche, 1 cup Light Brown Sugar, 2 sticks Salted Butter, At Room Temperature, 5 Eggs, and more.

Yes, Dulce De Leche Cake With A Dark Chocolate Glaze 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!