Ingredients
portions
For the base
- 200 gram flour
- 150 gram butter
- 100 gram sugar
- 1 egg yolk
- 1 tsp vanilla extract
- pinch of salt
For the topping
- 1 can dulche de leche
- 200 gram dark chocolate
- 25 gram white chocolate
Equipment
- Square baking tin 20 x 20 cm / 8 x 8 inch (or similar)
- Handmixer
- double boiler
- Piping bag
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 175 degrees Celsius / 347 Fahrenheit with top and bottom heat.
- Mix all the ingredients for the base together until you have a nice compact dough and spread it over a greased baking tin.
- Bake the base in the oven for about 15-20 minutes until the edges are lightly golden brown.
- Leave the base to cool.
- Stir the dulce de leche/caramel until smooth or beat with a mixer and spread over the top of the base.
- Leave to set in the fridge for half an hour.
- Melt the dark chocolate and white chocolate (separately) in a double boiler.
- Spread the dark chocolate over the caramel layer.
- Put the white chocolate in a piping bag and pipe lines (horizontally).
- Use a skewer to draw lines (vertically). Leave to harden in the refrigerator (at least 1 hour) and then cut into slices.* Enjoy!
Good to know:
*To get nice straight slices, use a very sharp knife and heat it under hot running water (then dry it) each time before cutting.
Nutrition information per portion
Calories: 299kcal | Carbohydrates: 30g | Proteins: 3g | Fats: 18g | Saturated fats: 11g
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