Brazilian Alpine Chocolate Cake with Dulce De Leche Filling
Ingredients
Cake
- 3 eggs
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 cup warm milk
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon baking powder
Dulce de leche filling
- 400g dulce de leche
- 150g heavy cream
- 300g chopped semi-sweet chocolate
Preparation
Cake
Blend all ingredients except baking powder in a blender until smooth
Add baking powder and pulse briefly to incorporate
Pour the batter into a medium greased and floured pan
Bake in a preheated medium oven until the cake is done
Remove the cake from the oven and let cool
Cut the cake in half and place one half back in the pan lined with aluminum foil
Moisten with a mixture of milk and sweetened condensed milk to taste or your preferred syrup
Spread half of the filling and cover with the other cake half
Moisten with syrup, cover with aluminum foil, and refrigerate overnight
The next day, unmold the filled cake and cover with the remaining filling using a piping bag
Filling
Place all filling ingredients in a saucepan
Heat over a double boiler until smooth
Use half of the filling immediately to fill the cake
Refrigerate the other half overnight; it will become firmer and can be used in a piping bag
