You will not believe how rich this recipe is and the least you will believe is when I tell you that this Chocolate Cake and dulce de lechel is Healthy
- No need for an oven
- It does not have gluten
- It has no eggs
- It does not have flour
I love it because it combines very healthy ingredients and the greatest discovery is for me the Dulce de Leche that Roberto 
The Chocolate Cake and Dulce de Leche is made with a nougat base, filled with a delicate ganache of very soft black Chocolate and decorated with the tremendous Dulce de Leche de Miel ... all a divinity for the palate.
The cake I will prepare with an adjustable frame to a size of 16 cm or you can also mount it in a mold of 16 cm in diameter removable. For the unmolding to be perfect I always put a strip of high acetate, like this one.
Ingredients for the nougat base
200 gr of almonds in natural
40 g of cocoa butter
40 gr of honey (you can substitute another sweetener with the same texture, such as maple syrup or agave syrup)
Ingredients for filling and decoration
150 gr of dark chocolate of 54%, I always use Callebaut's
150 gr of cream
70 gr of melted butter
40 ml of milk
Dulce de leche made with honey *
For the recipe of Dulce de Leche, I have not had time to take pictures and so on, so I'll put it on the blog, but for now to find out how I prepared it, I made Roberto's recipe that he has posted on his Youtube channel . He makes it by hand in a saucepan little by little, I made it in the Thermomix with the same ingredients, but I put the machine at Varoma speed, speed 5 for 45 minutes and that's it. The Dulce de Leche recipe I leave here.
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Preparation
Step 1 Preparing the base
First of all you have to toast the almonds, you can do it in two ways, or little by little in a pan and stirring constantly or in the oven at 180ºC for about 15 to 20 minutes stirring so that they are evenly browned. Once ready let cool.
Chop the almonds in a food processor or chopper to make flour, without passing so that it does not release its natural fat.
We add the cocoa butter that we have previously melted and honey and mix. We will have a more or less dense and perfect mass to be able to put as base of our cake.
With the mold or adjustable frame prepared with acetate, we put pressing this dough, both at the base and up a bit by the walls to create the shape you can see in the photos, up a little on the walls. For this I always use a tiny spatula that is the sea of fix because it is tiny and nothing sticks what I am crushing.
We reserve the base in the fridge while we prepare the filling.
Step 2 Preparation of the filling
We heat the cream and when it is about to boil, pour it over the chocolate and butter to remove everything.
Once well mixed and melted, we add the milk, and mix.
We apply the filling on the base of nougat and to rest in the refrigerator.
Step 3 Decoration with Dulce de Leche
Once the minimum pie is at rest for 5 to 6 hours or if it is more comfortable from one day to the next, we heat the dulce de leche that is more manageable and apply it over the cake. Decorate with some fresh fruits and ready to eat.
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To enjoy it much more I recommend that you take it out about 15 minutes before consuming it, so you will appreciate all the flavors and it will melt in your mouth ... seriously it is a divinity.
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