Dule de Leche Brownie Torte

Preheat oven to 350 degrees F and line and grease a 10 inch tart pan with removable sides.

In a heat proof bowl placed over a simmering pot of water, add the condensed milk. Cook, stirring occasionally for about 20 minutes until it thickens and becomes a light caramel colour. Remove from heat.

In a clean saucepan set over medium heat, add the chocolate and butter. Stir until melted and remove from heat to cool.

In a large bowl, mix the eggs, sugar and vanilla on high speed for about 2 minutes. Mix in chocolate mixture until combined and stir in flour and salt. Stir until just combined. Pour into prepared pan and smooth it out so it is even. drizzle over the dulce de leche and top with chopped walnuts. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out with just a few crumbs. Remove from oven and leave on a wire rack to cool.

Make the chocolate sauce by adding the cream to a saucepan set over medium to high heat. Bring to a boil whisk in the golden syrup. Remove from heat and add chopped chocolate. Stir until melted and set aside.

Serve in slices topped with the chocolate sauce.