March ’11: Dulce de leche, Mocha cake, Dulce de leche brownies

  • Dulce de leche
  • Mocha cake, with dulce de leche glazing
  • Dulce de leche brownies

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Dulce de leche

I always want to try and make this because a jar of dulce de leche is typically 4-6 dollars.  There are many methods to make dulce de leche, afterall it’s just sweetened milk simmered until it caramelizes.  This method is simple: put a can of condensed milk simmered in a slow cooker on low for 8 hours.  You can do it overnight and wake up with a lovely can of dulce de leche😀

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Mocha Cake

with dulce de leche glazing


Tada finally my silicone bundt pan works😆 (good old grease the pan method…. It’s really ridiculous because I shouldn’t need to do this for a silicone bakeware😡 yet it’s the only method that works👿 You have no idea how much I hate this bundt pan now)

This is super moist, and I really mean it.  I felt the chocolate flavour overwhelmed my strong brewed espresso.  My housemate said it’s the right amount of sweetness.

Adapted from http://sticktoyourhips.blogspot.com/2009/08/darkerthe-better.html

Ingredients:

Unbleached flour………………..……2 cups
Salt…………………………………..……….1 teaspoon
Baking powder………………………….1 teaspoon
Baking soda………………………….…..2 teaspoons
Unsweetened cocoa powder.……..3/4 cup
Brown sugar………………………………2 cups
Oil………………………………………………1 cup
Hot coffee………………………………….1 cup
Milk…………………………………………….1 cup [soymilk]
Eggs…………………………………………….2
Vanilla extract…………………………….1 teaspoon

Directions:

Peheat oven to 350 degrees. Coat a 9×13 or two 8-inch rounds with vegetable cooking spray.

Combine flour, salt, baking powder, baking soda, and cocoa in a small bowl and set aside. Combine the sugar, oil, coffee, milk, eggs, and vanilla in a large bowl; beat at medium speed for about 2 minutes. Batter will be thin.

Pour into prepared pans and bake for 25 to 30 minutes, until a toothpick comes out clean near the center.

Do not overbake by waiting until cake comes away from the sides of the pan. Cool in pan on a wire rack and when almost cool place some toothpicks randomly into the cake and cover loosely with plastic wrap or foil. This will keep it even more moist.

Had to thin out the dulce de leche to make it a workable glaze.  It was ruined after I covered the cake with plastic wrap🙄

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Dulce de leche brownies


I’ve been very off this month😐  The day I made this I was going nuts.  Somehow it didn’t come to my mind that my dulce de leche was too viscous and I should thin out the dulce de leche so that I can draw patterns.  I was originally trying to make leaf patterns, and because my dulce de leche was too thick it became some weird cheese curd looking pattern😦

Adapted from The Sweet Life in Paris, taken from David Labovitz

Ingredients:

Salted or unsalted butter, cut into pieces………………….8 tablespoons (115g)
Bittersweet or semisweet chocolate, finely chopped…………..6 ounces (170g)
Unsweetened Dutch-process cocoa powder…………….1/4 cup (25g)
Large eggs………………………………………3
Sugar………………………………………….….1 cup (200g) [cut to ½ cup]
Vanilla extract………………………………..1 teaspoon
Flour……………………………………………….1 cup (140g)
Dulce de Leche (or Cajeta)………………. 1 cup
Toasted pecans or walnuts, coarsely chopped…………………1 cup (100 g) [optional]

Directions:

Preheat the oven to 350 degrees (175 C).

Line a 8-inch (20 cm) square pan with a long sheet of aluminum foil that covers the bottom and reaches up the sides. If it doesn’t reach all the way up and over all four sides, cross another sheet of foil over it, making a large cross with edges that overhang the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.

Scrape half of the batter into the prepared pan. Here comes the fun part.

Drop one-third of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely.

Storage: These brownies actually become better the second day, and will keep well for up to 3 days.

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