Dulce de Leche Flourless Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Indulge in a rich, creamy, and utterly decadent cake that showcases the deep, velvety texture of dulce de leche.
Ella x
Ingredients
- 250almond flour
- 200granulated sugar
- 150dulce de leche
- 4large eggs
- 100unsalted butter
- 1vanilla extract
- ½salt
- 5espresso powder
- 100dark chocolate chips
- 20water
- 10flaky sea salt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line an 18cm round cake pan with parchment paper.
Tip: Use a springform pan for easier removal.
- 2
In a medium bowl, whisk together almond flour, granulated sugar, salt, and espresso powder.
Tip: A fork can also be used to mix dry ingredients.
- 3
In a large bowl, using an electric mixer, beat together butter and dulce de leche until smooth.
Tip: Make sure butter is room temperature for best results.
- 4
Add eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Avoid overmixing to preserve cake's tender texture.
- 6
Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Chocolate should be melted to a smooth consistency for best results.
- 7
Pour melted chocolate into the cake batter and mix until well combined.
Tip: Chocolate can be incorporated at any stage during mixing process.
- 8
Pour batter into prepared cake pan and smooth the top.
Tip: Make sure batter is evenly distributed for an even bake.
- 9
Bake for 35-40 minutes or until a toothpick inserted 2cm from the edge comes out clean.
Tip: Avoid overbaking, as it can lead to dry cake.
- 10
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Letting cake cool completely helps it set and makes it easier to slice.
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