Molinos - Dulce de leche and coco cake
Dulce de leche and coco cake
Exquisita recipes

Dulce de leche and coco cake

Dulce de leche and coco cake


2 packets Exquisita Specialities Chocolate Cake

4 eggs

360 cc milk

200 grams butter

1 Packet Exquisita Dulce de Leche* Custard

1 lt. milk

400 grams cream cheese

200 grams chocolate

½ fortified wine

Butter (for the oven sheet)

Flour (for the oven sheet)


Heat the oven at 160° for 15 minutes.

Butter and flour a rectangular oven sheet of 25 cm x 30 cm and 8 cm height. In a bowl beat the eggs, the milk and the cold butter previously melted. Add the contents of the Exquisita Chocolate Cake packet. Blend and beat for 3 minutes with an electric beater or 5 minutes manually.

Bake for 50 minutes or until a skewer comes out clean and dry. Set aside to cool.

Meanwhile, prepare a Exquisita Dulce de Leche Custard following the instructions of the packet. Pour it into a bowl and cover with a cling film. Set aside to cool. Once it is cool add the cream cheese and stir until the mixture is uniform.

Using a jagged knife for bread, cut the cake into three layers and moisten them with fortified wine. Build the cake alternating the layers of the chocolate cake with the cream cheese mixture. Take into account that you should start with the chocolate cake and finish the cream cheese. Chill until ready to serve.

Finally sprinkle with grated chocolate and serve.

(*) dulce de leche: Argentinean caramel jam