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Dulce de leche and double chocolate bars

Dulce de Leche and Double Chocolate Bars

  • Author: Paula │ En Casa
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min
  • Yield: 15 bars 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Argentinean

Description

Recipe inspired in the Argentinean sweet Cabsha, full of dulce de leche and double chocolate ganache. For any time of the day.


Scale

Ingredients

Crust:

  • 100 g butter (room temperature)
  • 100 g sugar
  • 1 egg yolk
  • 1 egg
  • 200 g self-rising flour
  • 1 tbsp vanilla essence

Filling:

  • Dulce de leche (to taste)

Dark Chocolate Ganache:

  • 250 g dark chocolate
  • 250 ml cooking cream

White Chocolate Ganache:

  • 100 g white chocolate
  • 100 ml cooking cream
  • 50 g unsalted butter

Instructions

Crust:

  1. In a large bowl, mix butter and sugar.
  2. Add the yolk, the egg and the vanilla essence, and whisk until well combined in a fluffy and whiter batter.
  3. Add the flour with patience, until it’s well combined.
  4. Once it’s well combined, cover the bowl and pop it into the fridge for around 30 minutes until it’s cold and it hardens a bit.
  5. In the meantime, preheat oven to 180 ºC.
  6. After 30 minutes, roll the crust on the counter around 5 mm and spread on the tart mould (I used a 30×19 cm plate).
  7. Bake for 20 minutes, until the crust in light golden brown.
  8. Let it cool completely before assembling.

Dark Chocolate Ganache:

  1. Heat the cream in a saucepan at medium until it simmers.
  2. Once it simmers, pour on the chocolate without stirring. Let it rest for a few minutes.
  3. Whisk until you get an even consistency.
  4. Let it rest to room temperature.

White Chocolate Ganache:

  1. Heat the cream in a saucepan at medium until it simmers.
  2. Once it simmers, pour on the chocolate without stirring. Let it rest for a few minutes.
  3. Add the butter and whisk until you get an even consistency.
  4. Let it rest to room temperature.

Filling:

  1. Once the crust is room temperature, spread the dulce de leche (as much as you would like), and then pour the dark chocolate ganache (a bit warm).
  2. With a spoon, pour slowly the white chocolate ganache, drawing whatever you desire: doodles, lines, circles. Let your creativity fly!

Notes

FILLING: I suggest pouring both ganache a bit warm (but not super hot), so they are easier to spread and they preserve that amazing glow.

STORAGE: Once they are assembled and cut, you can freeze them without a problem at all.

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