Dulce de Leche Cake With a Dark Chocolate Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 220g (or 1 cup) light brown sugar
  • 226g (or 1 cup) salted butter, at room temperature
  • 5 large eggs
  • 330g (or 1 cup) dulce de leche
  • 1 teaspoon of vanilla extract
  • 250g (or 2 cups) all-purpose flour
  • 1 teaspoon of baking powder
  • 40g skinned hazelnuts
  • 65g (or ¼ cup +1 teaspoon) whipping cream
  • 35g (or 3 tablespoons) granulated sugar
  • 100g (or 3,5 ounces) dark chocolate, chopped
  1. Preheat your oven to 160°/320°F (standard oven setting) and line a 26x8x7cm (or a 10x3x3-inch) loaf pan with baking parchment. To the bowl of a double boiler, add the dulce de leche. Heat gently, stirring with a spoon, until the dulce the leche becomes somewhat runny. Set aside to cool slightly.
  2. In a large bowl, 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. 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.
  3. Pour the batter into the prepared loaf pan and bake for 30 minutes, then cover loosely with aluminum foil and bake for another 30 minutes, or until a tester inserted in the center of the cake comes out clean. Leave the cake to cool for 20 minutes in the pan, then take it out of the pan and leave to cool on a wire rack until cool.
  4. Once the cake has cooled sufficiently, proceed with the topping. Heat a frying pan over medium-high heat until hot. Add the chopped hazelnuts to 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.
  5. 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. In the meantime, ad the chopped chocolate to 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.
  6. Pour the ganache over the cake and sprinkle over the nuts. Serve immediately or allow the ganache to set before serving. Enjoy!
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/01/15/dulce-de-leche-cake-dark-chocolate-glaze/