Chocolate-Dulce De Leche Pudding
(Percentage of daily recommendation)
|Calorie||1,445 kcal||(69 %)|
|Protein||23.78 g||(24 %)|
|Fat||113.4 g||(98 %)|
|Carbohydrates||112.19 g||(75 %)|
|Sugar added||12.47 g||(50 %)|
|Roughage||1.36 g||(5 %)|
|Vitamin A||541.56 mg||(67,695 %)|
|Vitamin D||0.43 μg||(2 %)|
|Vitamin E||4.5 mg||(38 %)|
|Vitamin B₁||0.11 mg||(11 %)|
|Vitamin B₂||0.63 mg||(57 %)|
|Niacin||3.16 mg||(26 %)|
|Vitamin B₆||0.08 mg||(6 %)|
|Folate||20.71 μg||(7 %)|
|Pantothenic acid||0.94 mg||(16 %)|
|Biotin||12.93 μg||(29 %)|
|Vitamin B₁₂||0.59 μg||(20 %)|
|Vitamin C||2.83 mg||(3 %)|
|Potassium||547.95 mg||(14 %)|
|Calcium||354.37 mg||(35 %)|
|Magnesium||64.41 mg||(21 %)|
|Iron||6.47 mg||(43 %)|
|Iodine||90.09 μg||(45 %)|
|Zinc||1.49 mg||(19 %)|
|Saturated fatty acids||68.92 g|
- For the dulce de leche
- 400 grams sweetened condensed milk
For the dulce de leche: Preheat a convection oven to 220°C (approximately 430°F).
Pour the condensed milk in a glass baking dish. Cover with foil and place on a deep baking sheet. Pour hot water 2/3 up the sides of the baking dish. Bake until the condensed milk is thick and golden, about 1-2 hours. If necessary, add more water to the baking dish. Remove from water bath and allow to cool completely. Refrigerate if necessary.
For the base: Reduce the oven temperature to 180°C (approximately 350°F).
Pulse the cookies in a food processor until fine. In a bowl, Mix the cookie crumbs with the sugar, almonds and butter until thoroughly combined. Grease 12 ramekins and press the crumb mixture into each forming a small edge up the sides. Bake for 10 minutes. Remove and allow to cool. Spread the dulce de leche on top.
For the chocolate cream: Chop the chocolate and place in a bowl. Gently heat the cream in a pot. Pour over the chocolate and whisk until completely melted. Cube the butter and whish a few pieces at a time into the chocolate. Divide between the ramekins. Refrigerate until set, about 1 hour.
For serving: Dust with cocoa powder before serving.