Dulce de Leche Sachertorte (Austrian × Argentine)

Method

1. Preheat the oven to 170°C for 15 min. Separate the eggs, putting the whites in a grease-free bowl.

   oven

2. Line the base of a 12 cm round springform tin with paper and butter the sides. Melt the chocolate and butter together in a bowl over barely simmering water on low heat for 4 min, stirring, then let it cool until lukewarm.

   Add in this stepDark chocolate (60–70% cocoa) 45 gUnsalted butter 45 g

   low heat

3. Whisk the yolks with half the brown sugar and the vanilla for 3 min until thick and paler, then stir in the melted chocolate and butter.

   Add in this stepEggs, room temperature 1Light brown sugar 23 gVanilla extract ½ tsp

4. Whisk the whites with the salt until foamy, add the rest of the brown sugar gradually and whisk for 3 min to soft, curling peaks. Stir a third of the meringue into the chocolate mixture, then fold in the rest together with the sifted flour and cinnamon, gently, with a spatula.

   Add in this stepEggs, room temperature 1Salt 1 pinchLight brown sugar 23 gPlain flour 45 gGround cinnamon ½ tsp

5. Pour into the tin and bake in the oven at 170°C for 30 min, until a skewer comes out free of wet batter. After 10 minutes, unmould and cool completely on a rack for 1 h.

   oven

6. Split the cake horizontally, spread two thirds of the dulce de leche on the bottom layer, replace the top and spread the rest thinly over it. Chill for 15 min so the caramel firms up and doesn't mix into the ganache.

   Add in this stepDulce de leche (thick milk caramel) 100 g

7. Chop the ganache chocolate into a bowl. Heat the cream on medium-low heat for 2 min, until it bubbles at the edge, pour it over, wait 1 minute and stir until smooth. Let it cool slightly, pour it over the cake in one go so it runs down the sides, and scatter a few flakes of salt on top. Leave to set for 30 min before slicing.

   Add in this stepDark chocolate for the ganache 70 gCream for the ganache 70 mlFlaky sea salt 1 pinch

   medium-low heat