Boterkoek (Dutch Butter Cake)

Ingredients

• 200g Butter
• 200g Sugar
• 250g All purpose flour
• 1 Salt
• 200g Dulce de leche
• 75g Dark Chocolate
• 1 beaten Egg

Directions

1. Step 1: Preheat the oven to 180°C/350˚F (conventional oven).
2. Step 2: Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
3. Step 3: Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
4. Step 4: Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.
5. Step 5: Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.
6. Step 6: This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked! Brush the pastry with the beaten egg.
7. Step 7: Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.
8. Step 8: Cut into small pieces when it has cooled completely!
9. Step 9: Notes
10. Step 10: Storing: Store in an airtight container outside of the fridge for about 2-3 days or in the fridge for 5 days. Freeze for up to three months.