Boterkoek (Dutch Butter Cake)

Steps

1. 1
   Step 1:

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

2. 2
   Step 2:

   Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.

3. 3
   Step 3:

   Add the flour and salt, then knead by hand until you have a smooth dough.

4. 4
   Step 4:

   Divide the dough into two pieces.

5. 5
   Step 5:

   Line the base of a square or round cake tin with baking parchment; do not use a springform tin.

6. 6
   Step 6:

   Place the first half of the pastry on top and flatten it with your fingers and a spoon.

7. 7
   Step 7:

   Using a teaspoon, sprinkle dollops of dulce de leche over the base.

8. 8
   Step 8:

   Sprinkle with the chopped chocolate and cover with the second half of the pastry.

9. 9
   Step 9:

   Brush the pastry with the beaten egg.

10. 10
    Step 10:

    Bake for about 30 minutes, or until golden brown. The cake will be wobbly and will firm up as it cools.

    30 min
11. 11
    Step 11:

    Cool completely, then cut into small pieces.

12. 12
    Step 12:

    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.