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Chocolate Hearts Filled with Dulce de Leche
Prep 15min
Total45min
Ingredients17
Servings8
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Ingredients
Ingredients for the cake:
1 3/4
cup all-purpose flour
1/2
cup vegetable oil
2
eggs
1
cup milk
2
teaspoons vanilla extract
1 1/2
teaspoons baking soda
1
teaspoon salt
3/4
cup powder baking cocoa
1 1/2
teaspoons baking powder
1
cup espresso coffee or 2 teaspoons instant powder coffee
1
cup buttermilk
1
cup sugar
1/2
cup dulce de leche (caramel)
Ingredients for the chocolate cover:
9
oz heavy cream
4
oz unsweetened chocolate (100% cacao)
3
tablespoons confectionery sugar
2
teaspoons softened butter
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Directions
1
How to make the cake:
Heat the oven to 350 °F. Grease and sprinkle flour on two round baking pans (9 inches) or a rectangular baking pan (13x9x2 inches).
2
With electric mixer, mix sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, butter, coffee, oil and vanilla, beating at a medium speed for 2 minutes.
3
Pour dough evenly in 9-inch pans.
4
Bake 30 to 35 minutes if baking on the round pans, from 35 to 40 minutes for the rectangular pan or until a toothpick comes out clean after inserted on the cake.
5
Let it cool for 10 minutes before removing them from the pans, place them on a wire rack.
6
How to make the chocolate cover:
Put the heavy cream to boil. Remove from heat and add chocolate in small chunks, so it melts. Stir with spatula and mix quickly.
7
Once completely mixed, add the confectionary sugar (powdered sugar) previously sifted and mix well again.
8
Lastly, add the butter in little batches; continue to mix.
9
Using a teaspoon, open the center of the heart from the top. Add approximately 1 teaspoon dulce de leche; top with the chocolate mix. Don't forget to place a wide plate underneath to catch the drips of chocolate during this process.
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You can use the chocolate of your choice or use the already made frosting chocolate from Betty Crocker®.
Decorate with strawberries or raspberries.
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No nutrition information available for this recipe
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