Part 4/6:

Preheat your oven to 170 degrees Celsius (338 degrees Fahrenheit). The cakes will bake for about 38 to 40 minutes until they are soft yet firm. You can check for doneness with a toothpick; it should come out clean.

Making the Ganache and Filling

After the cakes are baked and cooled, it’s time to prepare the filling and ganache. For the ganache, use 300 grams of dark chocolate (aim for about 70% cocoa for a balance of flavor) combined with dulce de leche. Mix well while the chocolate is still warm, ensuring the dulce de leche is at room temperature to maintain the integrity of the ganache.

To complement the ganache, a light cream made with mascarpone or whipped cream mixed with yogurt and berries rounds out the flavor profile beautifully, creating a balanced dessert.