Back to ideas wall

Miguel's Dulce De Leche Mud Cake with Burnt Swiss Meringue

Category: food

Rich, dense, and utterly indulgent. That’s right, we’re talking about Miguel Maestre’s delectable and easy-to-make mud cake – a dessert that looks as impressive as it tastes. Go on, level-up your mud cake game and transform it into something extraordinary with this dulce de leche with burnt swiss meringue mud cake recipe! A combination of chocolate and caramel, dulce de leche is sweetened condensed milk, sandwiched between layers of chocolate. 

An irresistible dessert that your family and friends will be begging you to make again and again – you can stock up on all the ingredients for this recipe at Stockland. 

 

Method

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.

For more Mother's Day inspirations, including gift ideas, recipes, activities and more visit www.stockland.com.au/mum

  • Serves: 8
  • Time needed: 1 hour 30 minutes
  • Difficulty Medium


Ingredients

  • 300ml water
  • 250g unsalted Butter
  • 200g Dark Chocolate
  • 1/3 cup cocoa powder
  • 1 cup caster sugar
  • 1 cup brown sugar
  • 2 eggs lightly beaten
  • 2 tsp vanilla bean paste
  • 1 ½ cups self-raising flour
  • 250g jar dulce de leche
  • 1 cup (220g) caster sugar
  • Pinch of cream of tartar
  • 4 eggwhites

Sign up to stay in touch