Main
Ingredients
- Cake
- 2 Large Egg
- 6 Tbsp Milk
- 6 Tbsp Grapeseed or Canola oil
- 1/4 tsp salt
- 6 Tbsp cocoa powder
- 8 tbsp flour
- 8 Tbsp Sugar
- 2 tsp baking powder
- Filling
- Dulce de leche (1 can sweetened condensed milk, boiled for 2.5 hrs)
- Cashews
- Ganache
- 400g chocolate (70% Lindt)
- 200ml whipping cream
Steps
- Dulce de leche**
- Fill large pot with water, 1 inch minimum above top of can
- boil for 1 hr
- turn over, boil for 1.5 hrs
- Remove from heat, set aside
- Filling**
- 1/2 Cup Sugar
- Salt
- Little water
- Boil
- add nuts
- Stir constantly. First crystalyzes, then browns
- set aside on baking sheet
- Cake**_
- Mix dry ingredients (flour, cocoa, baking powder, salt)
- Whisk milk & egg, add oil
- Add dry to wet & mix
- Butter pan
- Dust with flour
- 35 minutes @175C(350F)
- Remove, let cool on rack
- cover in saran wrap if you’re not going to make cake right away
- Ganache**
- Warm milk to simmer/just before boil. DO NOT LOOK AWAY
- Pour into glass bowl
- add chocolate
- whisk
- whisk some more, until you get good consistency
- Let cool a few minutes until it gets the right pouring consistency
Notes