Chocolate & Dulce de leche Torte
If you’re something of a chocoholic, then this is the recipe for you. Rich, decadent yet so easy to make, I can guarantee you’ll impress with this!
This recipe was inspired by the 1kg pot of dulce de leche that I was given at Oli’s Argentinian Supper Club.
Ingredients (Serves 8)
Shortcrust pastry – either cheat and buy from a supermarket or:
225g plain flour
50g icing sugar
3 tbsp water
300ml double cream
2 tbsp white sugar
200g dark/plain chocolate
2 tbsp dulce de leche
- Pre-heat the oven to 220C. Line a tart case (around 10inch diameter with butter/greaseproof paper)
- To make the pastry, rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Add the icing sugar, and then water until you form a delicate dough. Cover in cling film and put in the fridge for 20 minutes.
- Take the pastry out of the fridge and roll out to a 1cm thickness and place in the tart dish. Cover with baking beans or something heavy (so the pastry doesn’t rise in the oven) and pop in for 10 – 15 minutes, or until light browned.
4.Bring the cream and sugar to a boil over a low heat, take off the heat and mix in the butter and chocolate.
5. Take the pastry out of the oven, remove the beans and pour in the chocolate mixture.
6. Lightly melt the dulce de leche and using a knife, lightly marble it into the top of the cake.
7. Leave in the fridge for at least 2 hours.
Because of the richness off the dish, it’s best served with crème fraiche, and maybe some rock salt on top to give it that extra edge.