Molten Dulce de Leche Cakes
La Huella pastry chef Florencia Courreges gives the gooey molten cake a below-the-equator vibe by adding rich dulce de leche instead of chocolate. The timing is critical; invert and serve the cakes hot, just out of the oven.
- special equipment:
- Unsalted butter
- 2 1/2 tablespoonsall-purpose flour plus more for ramekins
- 2 large egg yolks
- 1 large egg
- 1 2/3 cupscanned or jarred dulce de leche (preferably Nestlé)
- Vanilla or banana ice cream
- Six 4-oz. ceramic ramekins
Preheat oven to 425°. Butter and flour ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add dulce de leche; beat until well blended, then gradually add 2 1/2 Tbsp. flour; beat until well blended. Divide batter among ramekins.
Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.
Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.