Dulce de Leche Flourless Cake

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Pour batter into prepared cake pan and smooth the top.

   Tip: Make sure batter is evenly distributed for an even bake.

9. 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. 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.