Dessert Double Chocolat Dulce de Leche 1 Plat
Ingrédients
BATTRE
- 1-1/4 tasses de farine tout usage
- 2 (4-1/2 c. à thé) enveloppes de levure à levée rapide Fleischmann's®
- 1/2 tasse de sucre
- 1/2 tasse de cacao en poudre
- 2 c. à thé de cannelle moulue
- 1/4 to 1/2 teaspoon chipotle chile
- 6 tablespoons butter, melted
- 1/2 tasse de lait très chaud (120° à 130°F)
- 1 egg, slightly beaten
- 1 c. à thé d’extrait de vanille pur
- 2 teaspoons freshly grated orange peel
Garniture
- 1 can (13.5 ounces) dulce de leche OR caramel topping
- 4 ounces semi-sweet chocolate, chopped
- 2 cuillères à soupe de cassonade
- 1/2 cup chopped walnuts, toasted
- 2 cuillères à soupe de beurre froid
PRODUITS
Méthode
- MIX batter ingredients together in pre-sprayed 8 x 8-inch baking dish.
- TOP batter with dollops of dulce de leche. Sprinkle with chocolate, brown sugar and walnuts. Cut butter into small bits and scatter on top of walnuts.
- BAKE by placing in a COLD oven; set temperature to 350°F. Bake for 40 to 45 minutes or until done.
- To toast walnuts, place in a single layer in a shallow pan. Bake at 350°F for 5 to 7 minutes. Watch closely to prevent burning.
