Boterkoek (Dutch Butter Cake)

Ingredients

• 200 gbutter, softened
• 200 gsugar
• 250 gall-purpose flour
• salt, likely 1 pinch or ¼ tsp
• 200 gdulce de leche, for filling
• 75 gdark chocolate, chopped; for filling
• 1egg, beaten; for egg wash on top

Method

1. 1

   Preheat the oven to 180°C / 350°F (conventional oven).

2. 2

   Beat the softened butter and sugar together in a stand mixer until creamy.

3. 3

   Add the flour and salt and knead by hand until a smooth dough forms. Divide into two equal pieces.

4. 4

   Line the base of a square or round cake tin (not a springform tin) with baking parchment. Press the first half of the dough into the tin, flattening with fingers and a spoon.

5. 5

   Spoon dollops of dulce de leche evenly over the base. Sprinkle over the chopped dark chocolate.

6. 6

   Place the second half of dough on top and press to cover. Brush with the beaten egg.

7. 7

   Bake for about 30 minutes until golden-brown. The cake will feel wobbly — this is normal; it firms up as it cools.

8. 8

   Leave to cool completely before cutting into small pieces.