Ingredients for a mold of 18 cm:

FOR THE BASE

  • 280 g self raising flour
  • 1 pinch of salt
  • 3 eggs
  • 230 g brown sugar
  • 100 g melted  butter
  • 1 and a half cups of milk
  • 80 g  cocoa
  • 2 tablespoons hazelnut paste 100%

FOR THE GLAZE

  • 100 g fresh cream
  • 100 g chopped dark chocolate
  • 2 tablespoons of dulce de leche (MOU)

Sift the flour with 30g cocoa and salt.

Mounted well the sugar with the eggs at room temperature until the mixture is tripled.

Add, stirring gently by hand, the flour alternating with a glass of milk. Add 2 SPOON of hazelnut paste and mix well then add the melted butter.

Pour half of mixture into buttered and floured mold. Add to the remaining mixture cocoa and ½ cup of milk.

Pour this mixture over the previous trying to smooth it well. Bake at 170 degrees for 45-50 minutes with static oven. Remove from the oven and let cool in the mold then place it on a wire rack.

Meanwhile, prepare the glaze by placing the chocolate and cream in a small saucepan, heat over low heat until it dissolve then add the dulce de leche.

Pour it slowly on the cake. When it is cooled and “stopped” put sprigs of dulce de leche in a scattered way. With a toothpick from the center of each go to the outside to form the tips as to form stars.

Let thicken in the refrigerator.

You can prepare this cake the day before so that it flavour well. Keep it at room temperature before serving.