Chocolate Dulce de Leche

It’s my turn now! Out of curiosity, I have to try it out myself .... :) First to know about Dulce de Leche (DDL with pronounce Dool-say De Leshay) from Wendyywy – Table for 2 or more ... I used “Milkmaid – Hi Calcium” and stick with the traditional simmering for 3 hours. There are other delicious recipes that you may try it out with DDL posted by our fellow bloggers : Happy Flour, Bakericious, Home Kreation, Quinn’s Baking Diary and Honey Bee Sweets or you may find more thru the net.

Biscuit base:
120 gr Plain flour
75 gr Butter
20 gr sugar

Filling:
200 gr Dulce de Leche
100 gr Cashew nuts

Chocolate topping:
150 gr Cooking chocolate
100 gr Couverture Chocolate
15 gr Butter

Method:
- Preheat oven to 180C
- Biscuit base: Cream butter & sugar for a while, add plain flour, beat until the mixture is crumbly.
- Pour the mixture into the base of 30x10cm tin with non-sticking paper. Press it using back of the spoon until mixture smooth, then prick a few holes on the dough using fork.
- Bake at 20 minutes or till brown.
- Spread evenly Dulce de Leche over the biscuit base.
- Sprinkle the cashew nuts evenly over the Dulce de Leche, then press gently using back of the spoon, so the cashew nuts will mix into Dulce de Leche.
- Bake again for another 10 minutes.
- Chocolate topping : Using double boil method, melt the chocolate and butter.
- When the chocolate mixture has melted, remove from heat and stir until smooth. Pour over the baked Dulce de Leche filling.
- Let it cool, then set in to the fridge.

NOTES:
To prevent the chocolate being too hard, once the chocolate dulce de leche mixture cool, let it set into the fridge for about 15 minutes, then cut into square or bars then re-fridge again for storage.

Step-by-step pictures:

Want to know how is taste? 

It's your turn NOW to try out DDL .... Hahahaha ......