MOLTEN DULCE de LECHE CAKES

By shirl1_

MOLTEN DULCE de LECHE CAKES

Ingredients

• Unsalted butter
• 2 1/2 Tbsp. all purpose flour plus more for ramekins
• 2 large egg yolks
• 1 large egg
• 1 2/3 cups canned or jarred dulce de leche
• vanilla or banana ice cream

Preparation

Step 1

Directions:
1
Preheat oven to 425 degrees F. Butter and flour 6 (4 oz) ceramic 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.
2
Add dulce de leche; beat until well blended, then gradually add 2 1/2 tablespoons flour; beat until well blended. Divide batter among ramekins.
3
Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.
4
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.