A rich Dutch butter cake with a gooey dulce de leche and dark chocolate centre — dense, buttery and golden, cut into small squares once cooled.
- 200g Butter
- 200g Sugar
- 250g All Purpose Flour
- 1 Salt
- 200g Dulce De Leche
- 75g Dark Chocolate
- 1 beaten Egg
Video
Preparation
- Preheat the oven to 180°C/350°F.
- Cream the softened butter and sugar in a stand mixer until creamy, then add the flour and salt and knead by hand to a smooth dough. Divide into two pieces.
- Line the base of a square or round cake tin (not a springform) with parchment and press the first half of the dough over the base with your fingers and a spoon.
- Using a teaspoon, dot dulce de leche over the base, sprinkle with the chopped chocolate, and cover with the second half of the dough.
- Brush the top with the beaten egg (don't worry if it isn't perfectly neat — it'll be fine once baked).
- Bake for about 30 minutes, until golden brown — it will still be wobbly, as butter cake only firms up as it cools.
- Leave to cool completely, then cut into small pieces.
