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Chocolate and Dulce de Leche Pavé

Indulge in the ultimate dessert experience with Chocolate and Dulce de Leche Pavé! This creamy, mouthwatering treat combines rich chocolate cake with layers of luscious dulce de leche, creating a dessert that is nothing short of heavenly.
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Ingredients Method

Ingredients
  

  • For the Cake:
  • 1 cup of brunette sugar
  • 1 cup of cocoa powder
  • 2 cups of wheat flour
  • 1 cup of milk
  • 6 tablespoons of honey
  • 1 teaspoon of cinnamon powder
  • 1 tablespoon of baking powder
  • Butter and flour for greasing the mold
  • For the Syrup:
  • 1 cup of milk
  • 2 tablespoons of honey
  • 1 tablespoon of grated nutmeg
  • 1 tablespoon of ground ginger
  • For the Filling:
  • 2 cups of cold milk
  • 2 tablespoons of sugar
  • 2 cans 800 g of dulce de leche
  • For the Coverage:
  • 200 g of melted milk chocolate
  • 200 g of sour cream
  • 100 g of melted white chocolate

Method
 

  1. Prepare the Cake:
  2. Preheat your oven to 180°C (350°F).
  3. In a large bowl, mix together the flour, brunette sugar, cocoa powder, honey, cinnamon, and baking powder.
  4. Gradually add the milk, stirring until you have a smooth batter.
  5. Grease and flour a 25 cm x 35 cm baking mold, pour in the mixture, and bake for 20 minutes, or until a toothpick comes out clean.
  6. Allow it to cool completely before removing it from the mold and slicing it into two equal layers.
  7. Make the Syrup:
  8. Combine the milk, honey, nutmeg, and ginger in a bowl, mixing well until everything is blended.
  9. Prepare the Filling:
  10. In a separate bowl, beat the cold milk with sugar until it forms a firm texture, then gently fold in the dulce de leche until fully combined.
  11. Assemble the Pavé:
  12. Place one layer of the chocolate cake in a dish and moisten it with the syrup.
  13. Spread a generous layer of the dulce de leche mixture over it.
  14. Add the second layer of cake, repeating the soaking and filling process.
  15. Refrigerate for about 2 hours to set.
  16. Create the Coverage:
  17. Mix the melted milk chocolate with sour cream until smooth, then cover the entire pavé.
  18. Decorate with melted white chocolate in a beautiful pattern and refrigerate again for 2 hours before serving.