1. Preheat oven to 170 conventional (150 fan forced).
2. For the mud cake, in a saucepan over low heat melt together, butter, cocoa, chocolate, sugar, vanilla and hot water. When cooled add flour and eggs and mix well. The mixture will be very runny.
3. Pour into a lined 22 cm cake tin. Place in oven and bake at for 1 hour and 15 minutes. Allow to cool for 5 minutes before turning out.
4. For the meringue, place sugar, cream of tartar and egg-white in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch the water), stirring until the sugar has dissolved.
5. Transfer to a stand mixer and whisk on high speed for 8 minutes or until stiff peaks form and meringue has cooled.
6. Spread dulce de leche on top of cooled cake.
7. Spoon on the meringue then use a kitchen blowtorch to caramelise the top of meringue just before serving.
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