A gorgeous, fluffy cake made with dulce de leche caramel and topped with a dark chocolate glaze and toasted hazelnuts.
Preheat your oven to 160°C/320°F and line a 26x8x7cm (or a 10x3x3-inch) loaf pan with baking parchment.
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.
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.
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.
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.
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.
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).
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.
Pour the ganache over the cake and sprinkle the nuts over the top. Serve immediately or allow the ganache to set before serving. Enjoy!
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It’s absolutely a gorgeous cake to look at and to eat. Mois and fluffy. But i was expecting a much more pronounced caramel flavour. Next time I think i will swap the vanillaextract for a caramelextract or add both.
You could also make your own dulce de leche, which is what i do. In Holland I cannot get it anywhere unfortunately. It’s actually quite easy to do.
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by Beth Pierce in
Desserts
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4 Comments
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Nila on 2.17.2014
Hey everyone! It’s very easy to make dulce de leche at home. On my blog I did an entire series about the different methods to make it, but I’ve heard that in the U.S. you can buy it in Latin-American specialty stores or some supermarkets. It should be right next to the cans of sweetened, condensed milk.
And Marjolein is right about the caramel flavor. It’s quite subtle. The dulce de leche kind of adds a similar deepening of flavor to the cake as brown butter does, only with more caramel and milk notes to it. Also, if you decide to use the cake batter to make plain cupcakes, the caramel flavor is more pronounced
avrilrj on 2.13.2014
I live in Ontario, Canada and I see Dulce de Leche alongside the Eagle brand condensed milk; not sure if it’s the same brand. Hope this helps. By the way I’m a brand-new member (as of 5 minutes ago) and have a question: is there a way to find the nutrition count of this and other recipes? This loaf looks decadently delicious but oh my, how much sugar and fat does it contain?
Claudia on 1.23.2014
What is “Store Bought Canned Dulce De Leche?” I have never seen it but it does sound like something I’d like to drink.
Patricia @ ButterYum on 1.18.2014
Drooling over your amazing photo – must make soon!!