Never heard of Maillard reaction right? What about if I said it helps you wake up everyday? Yes, the Maillard reaction occurs during coffee bean roasting. And it is also involved in the creation of this delight: dulce de leche (obtained by slowly heating sweetened milk).
There are very few things tastier than dulce de leche but, funny enough, Argentinians say that to “row in dulce de leche” might not be the best thing. I must strongly disagree…
Dulce de Leche Argentinian Cake
- 150 g dark chocolate
- 150 g butter
- 6 eggs, separated
- 40 g sugar
- 250 g Dulce de leche
- 300 ml double cream
- 2 tbsp sugar
- 0.5 tsp vanilla extract
Melt the chocolate and butter together.
Beat the egg yolks with the sugar until pale, then beat in the chocolate mixture.
Beat the egg whites until stiff and fold into the other ingredients.
Pour into a 23 cm round tin, spread uniformly and flatten the surface.
Bake for 30 minutes at 140 °C fan.
Whip the cream with the sugar and vanilla extract
When the cake is cold, spread the dulce de leche on top and finally cover with cream.