Name: Miguel's Dulce De Leche Mud Cake with Burnt Swiss Meringue
Total time: 1 h 30 min
Yield: 8
Ingredients: 300ml water; 250g unsalted Butter; 200g Dark Chocolate; 1/3 cup cocoa powder; 1 cup caster sugar; 1 cup brown sugar; 2 eggs lightly beaten; 2 tsp vanilla bean paste; 1 ½ cups self-raising flour; 250g jar dulce de leche; 1 cup (220g) caster sugar; Pinch of cream of tartar; 4 eggwhites

Ingredients

Method

Serves : 8

Time needed : 1h 30m

Difficulty : medium

Rich, dense, and utterly indulgent. That’s right, we’re talking about Miguel Maestre’s delectable and easy-to-make mud cake – a dessert that looks as impressive as it tastes. Go on, level-up your mud cake game and transform it into something extraordinary with this dulce de leche with burnt swiss meringue mud cake recipe! A combination of chocolate and caramel, dulce de leche is sweetened condensed milk, sandwiched between layers of chocolate.

An irresistible dessert that your family and friends will be begging you to make again and again – you can stock up on all the ingredients for this recipe at Stockland.

Ingredients

Method

Ingredients

300ml water

250g unsalted Butter

200g Dark Chocolate

1/3 cup cocoa powder

1 cup caster sugar

1 cup brown sugar

2 eggs lightly beaten

2 tsp vanilla bean paste

1 ½ cups self-raising flour

250g jar dulce de leche

1 cup (220g) caster sugar

Pinch of cream of tartar

4 eggwhites

Ingredients

Method

1. Preheat oven to 170 conventional (150 fan forced).
2. For the mud cake, in a saucepan over low heat melt together, butter, cocoa, chocolate, sugar, vanilla and hot water. When cooled add flour and eggs and mix well. The mixture will be very runny.
3. Pour into a lined 22 cm cake tin. Place in oven and bake at for 1 hour and 15 minutes. Allow to cool for 5 minutes before turning out.
4. For the meringue, place sugar, cream of tartar and egg-white in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch the water), stirring until the sugar has dissolved.
5. Transfer to a stand mixer and whisk on high speed for 8 minutes or until stiff peaks form and meringue has cooled.
6. Spread dulce de leche on top of cooled cake.
7. Spoon on the meringue then use a kitchen blowtorch to caramelise the top of meringue just before serving.

For more everyday inspiration, updates on the latest trends and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news, and exclusive events from your local Stockland Shopping Centre.

All reasonable care has been taken to ensure that the information is correct at the time of the content going live. However, no warranty is given as to the accuracy of that information. The information may change from time to time without notice.

Our Privacy Policy sets out how we, Stockland Corporation Limited and our related companies and trusts (“We”), collect, use, store, disclose and manage your personal information. More information can be found here.