Ingredients Jump to Instructions ↓

  1. Dulce de Leche

  2. 3 cups whipping cream

  3. 3 cups dark brown sugar

  4. 1/2 cups sweetened condensed milk Cake

  5. 1/2 pound unsalted butter

  6. 9 ounces bittersweet chocolate

  7. 1 cup sugar

  8. 5 large egg s, room temperature

  9. 1 teaspoon cinnamon

  10. Pinch of salt

  11. 1 tablespoon all purpose flour

Instructions Jump to Ingredients ↑

  1. Make Dulce de Leche: Combine whipping cream and brown sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes. Stir in sweetened condensed milk. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.)

  2. Make Cake: cut butter and chocolate into small bits, melt over, not in, simmering water, stirring occasionally until smooth. Remove from water.

  3. Preheat oven to 325 degrees. Prepare a 9 inch cake pan by lining the bottom with a circle of parchment paper, coating the inside lightly with non stick spray, and sprinkling the bottom and sides with sugar (shaking out the excess).

  4. Whisk sugar, eggs, cinnamon, and salt together to blend. Mix in flour. Stir in warm chocolate mixture. Pour the batter into the prepared pan. Place in a larger baking pan. Add hot water to a level halfway up the sides of the cake pan.

  5. Bake for about an hour, or until top is firm and a skewer inserted near the center comes out with some moist crumbs attached. (Do not overbake. Think of the texture of the center as that of a thick, truffle-like custard. It will set up further as it cools.) Remove cake pan from the water, cool completely on a wire rack. Remove cake by running a thin spatula around the outside and inverting onto a platter.


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