Molten Dulce de Leche Cakes

By á-1292

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.

Ingredients

• 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

Preparation

Step 1

•
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.