Brownie, Dulce de Leche Cream and Cookie Dough Layer Cake

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 170°C (340°F) and line two 20 ×20 cm square pans with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Melt the chocolate and butter in a double boiler.

   Double boiler (bain-marie)
3. 3
   Add the sugar and mix.
4. 4
   Add the eggs and beat until smooth.

   Hand mixerorWhisk
5. 5
   Sift the flour and cocoa over it, add the salt and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold the flour in gently and don't beat after it goes in: too much mixing develops gluten, and the brownies come out cakey instead of dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Pour half of the batter into each pan.

   Baking pan
7. 7
   Bake 18–20 minutes, until the center is set but still moist.

   ⚙ BakingOvenBaking pan

   💡Take them out of the oven while the center is still soft: brownies keep setting as they cool.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Let cool completely in the pans.
9. 9
   Spread the flour on a baking sheet and bake for 5 minutes in the same oven, so it is safe to eat without baking. Let cool and sift.

   Baking panSifter
10. 10
    Whip the soft butter with the brown sugar 2 minutes, until the mixture is smooth.

    ⚙ WhippingBowlHand mixerorStand mixerorWhisk

    💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
11. 11
    Add the milk and vanilla extract, then the toasted flour. Mix in the chocolate chunks.
12. 12
    Whip the cold cream on medium speed, until it starts to thicken.

    ⚙ WhippingBowlHand mixerorStand mixer

    💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

    💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
13. 13
    Keep whipping on high speed to soft peaks.

    Hand mixerorStand mixer
14. 14
    Fold the milk jam into the whipped cream gently in three additions.

    ⚙ FoldingSilicone spatula
15. 15
    Assemble in one pan: leave one brownie layer in it, spread the cream on top in an even layer and set the second brownie layer over it.

    Offset spatula
16. 16
    Flatten the cookie dough between two sheets of parchment paper into a 20 ×20 cm square, remove one sheet and flip it onto the cake. Press lightly.

    Parchment paper
17. 17
    Chill at least 6 hours, preferably overnight. Cut with a hot knife, wiping it between cuts.

    RefrigeratorKnife
18. 18
    Melt the chocolate and drizzle stripes with a spoon onto the serving plates; set a slice next to the stripes.

    MicrowaveorDouble boiler (bain-marie)