1
Preheat the oven to 180°C/350˚F (conventional oven).
2
Place the softened butter and sugar in the bowl of a stand mixer and whisk until creamy.
3
Add the flour and salt and knead by hand until you have a smooth dough. Divide into two pieces.
4
Line the base of a square or round cake tin with baking parchment (not a springform tin) and place the first half of the pastry on top. Flatten with your fingers and a spoon.
5
Using a teaspoon, sprinkle dollops of dulce de leche over the base. Sprinkle with the chopped chocolate and cover with the second half of the pastry.
6
This is a bit trickier, but if you don’t get it right, don’t worry, it’ll be fine once it’s baked! Brush the pastry with the beaten egg.
7
Bake in the oven for about 30 minutes or until golden brown. It will be wobbly. That's because butter cake only firms up when it cools.
8
Cut into small pieces when it has cooled completely!
9
Notes
10
Storing: 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.