Ingredients

The following ingredients have 288 Servings
  • 1 1/2 cups dulce de leche
  • About 30 ounces bittersweet chocolate, chopped
  • 1 1/4 cups whole milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup honey
  • 5 eggs
  • 1 1/2 cups brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour

Instruction

  • Preheat oven to 350 degrees F. Grease and dust 24 4-ounce ramekins with cocoa powder. Reserve.
  • Combine the milk, cinnamon, cloves and nutmeg in a small saucepan. Heat it, over medium heat, until it starts to simmer. Remove from heat and add the honey, stirring until the honey has dissolved. The milk fats might separate, that is ok. Cover and reserve until cooled to room temperature.
  • Once the infused milk has cooled, transfer to the jar of a blender and add the eggs, brown sugar, vanilla extract, salt and vegetable oil. Blend until well combined.
  • Pour the liquid mixture into a large bowl. Start adding the dry ingredients, sifting them into the bowl with the aid of a fine mesh sieve. Start with the cocoa powder, followed by baking soda, baking powder and flour. Whisk to combine, being careful not to overmix.
  • Pour the batter into the prepared ramekins. Place them in baking sheets and bake until a toothpick inserted in the center of a cake comes out clean, 15-20 minutes.
  • When cakes are done, remove from oven and let them cool. Then, run a butter knife along the circumference and unmold the cakes.
  • Using a serrated knife, cut each cake in half. Spread about 2 tablespoons of dulce de leche in the cut side of one of the halves. Top with the second half, creating a sandwich. Repeat with all the cakes. Reserve.
  • Temper the chocolate: Place two-thirds of the chopped chocolate in the top pan of a double boiler or in a large bowl set over a smaller saucepan filled with barely simmering water. Stir constantly until the chocolate is melted and it reaches a temperature of 118°F (see notes). Remove from the double boiler and add the remaining chocolate, stirring until dissolved and cooled to a temperature of 88 – 89° F. That could take anywhere from 10 to 15 minutes. The chocolate is now tempered and ready to use.
  • Dip each cake into the tempered chocolate, with the aid of two forks, and set them into parchment paper to set.
  • Once set, enjoy right away or keep it in an airtight container at room temperature for about 2 weeks, in the fridge for up to one month or freeze for up to 3 months.