Raspberry Dulce De Leche Chocolate Cake Food

RASPBERRY DULCE DE LECHE CHOCOLATE CAKE

Steps:

• for the chocolate cakes,
• Preheat the oven at 365F or 185C.
• Line the base of a round 20 cm by 8 cm cake mold with parchment paper.
• Sift the flour with powdered cocoa, mix completely.
• In a bowl combine the eggs, sugar, salt, and vanilla using a hand mixer. Place over bain Marie and allow to heat to 115F or 46C. Remove from Bain Marie (careful, the bowl will be hot) and beat with the hand mixer at high speed until the mix rises and is very frothy about six more minutes.
• Sprinkle 1/3 of the flour and cocoa mix and using a spatula and fold gently into the eggs batter, repeat with the following 1/3 and then incorporate the last 1/3.
• Add the melted butter and combine into the mix, always trying to keep the batter from deflating. Just stir as needed.
• Place in the mold and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
• Allow cooling in the mold. Refrigerate in the same mold if it will be filled on the following day.
• For the pastry cream,
• In a bowl, mix with a hand whisk the egg yolks, the egg until frothy, add the sugar (70 grams) and cornstarch until well combined.
• In a medium pot heat the milk and butter, the rest of the sugar (70 grams) and salt, stir to dissolve the sugar, until it starts boiling, remove from the heat and very slowly, in a thread incorporate the mix of egg yolks, beating continuously.
• Return the mix to the pot and cook over medium heat until it thickens and starts bubbling, stirring continuously. Remove from the heat, add the vanilla extract and run through a sieve if you see any lumps. Allow the cream to cool over a bowl of water and ice. Cover with plastic wrap and press right up against the surface. Refrigerate until you use it.
• You can make it 2-3 days ahead of time.
• To assemble the cake,
• Flatten the puff pastry and cut the same size or slightly larger than the chocolate cake. Cook according to instructions on the package and allow to cool. It will grow quite a bit.
• Beat the cooled cream in a cold bowl with a hand mixer at high speed until whipped or Chantilly. Mix with the pastry cream, add 1/3 whipped cream to the pastry cream and combine. Fold in the rest of the cream.
• Unmold the chocolate cake and cut in half. Use the top half as the base layer. Drizzle with half of the raspberry juice. Spread one layer of raspberry jam. Spread one layer of pastry cream and then one layer of raspberries.
• Cut the puff pastry in half. Spread one layer of dulce de leche on top and then place it over the raspberries.
• Then another layer of pastry cream, raspberries, puff pastry with dulce de leche.
• Finish with one layer of chocolate cake moistened and with raspberry jam.
• Use the rest of the cream to even out the surface and cover well. Refrigerate and decorate.
• Allow resting for 4 hours before serving. Keep refrigerated.

DULCE DE LECHE LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
• Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins.
• Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream.

DEVIL'S FOOD CHOCOLATE CAKE WITH DULCE DE LECHE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
• Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.
• In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool.
• For the frosting: Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use.
• To assemble the cake: Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost.

DULCE DE LECHE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with baking spray; set aside.
• Whisk the flour with the baking powder and salt in a medium bowl until combined; set aside.
• Add white sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, 2 to 3 minutes. Add 1/3 cup dulce de leche and vanilla; beat until well combined, 30 seconds, scraping down sides of bowl as needed. Reduce speed to low and add eggs one at a time, beating until just blended after each addition, 45 seconds. Add flour mixture alternately with 3/4 cup milk, beginning and ending with flour mixture and beating on low just until combined after each addition. Evenly divide cake batter between prepared pans.
• Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool cakes in pans for 10 minutes.
• Prepare the glaze: Whisk together 1/4 cup dulce de leche and 2 tablespoons milk until mixture is smooth.
• Invert cakes from pans onto a wire cooling rack; set rack on a baking sheet. Using a wooden skewer or fork, gently poke holes all over flat sides (bottoms) of cakes. Pour dulce de leche glaze mixture over cakes and smooth with an offset spatula to coax mixture into holes. Let cool completely, about 30 minutes.
• Prepare frosting: Beat butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. With mixer running on low speed, gradually add powdered sugar, beating until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in salt. Increase speed to medium, and beat until fluffy, about 2 minutes. Scrape down sides of bowl, and beat in 1/2 cup dulce de leche and rum (if using) on low speed until just incorporated, 45 seconds.
• Assemble the cake: Set a cake layer on a plate with the flat side (bottom) facing up. Evenly spread 1 cup of the frosting over the cake to the edge. Sprinkle with 1/4 cup of hazelnuts. Top with the second cake layer, rounded (top) side up. Spread the remaining frosting over the top and side of the cake. Sprinkle with remaining 1/2 cup of hazelnuts on top.