WARM DULCE DE LECHE MARBLE CAKE
Try to eat this cake warm, ideally hunched over the kitchen counter, while the rivers of caramel and pools of chocolate are still gooey. It’s the perfect size for two and can be in the oven in less than ten minutes, making it my ideal weeknight dessert.
Preparation 20 minutes Cooking 35 minutes Serves 2
50G UNSALTED BUTTER, PLUS EXTRA
FOR GREASING
50G CASTER SUGAR
1 EGG
40G PLAIN FLOUR
½ TSP BAKING POWDER
2 TBSP MILK
2 TSP COCOA POWDER
25G DARK CHOCOLATE, ROUGHLY CHOPPED 30G DULCE DE LECHE, PLUS EXTRA TO SWIRL
1 Preheat the oven to 180°C (160°C fan) gas mark 4 and lightly grease a small skillet or baking dish.
2 Melt the butter in the microwave or in a pan. 3 In a bowl, beat together the sugar and egg until combined. Pour in the melted butter and stir until smooth. Mix in the flour, baking powder and ¼ tsp salt before stirring in the milk.
4 In a separate bowl, dissolve the cocoa powder in 2 tsp hot water to make a thick paste. Add half of the batter mixture to this cocoa bowl and mix until evenly combined. Stir in the chocolate chunks. Stir the dulce de leche into the other half of the batter.
5 Add alternating spoonfuls of the batter mixtures into your skillet or dish. Drizzle about a teaspoon of extra dulce de leche on top. Use a skewer to gently swirl the batter a little – don’t swirl it too much or the batters will just blend together.
6 Bake for 17-25 minutes, then remove from the oven and let it cool for a few minutes before diving in.