Molten Dulce de Leche Cakes

By Addie

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. (Bon Appetit)

Ingredients

• Equipment:
• Unsalted butter
• 2 1/2 tablespoons all-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
• ........................................
• 6 4-oz. ceramic ramekins

Details

Adapted from keyingredient.com

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.
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COMMENTS:

This recipe was very easy to make, and delicious! Definitely great for a dinner party. I also made these ahead, as one of the other reviewers mentioned, and they turned out really well. I just reheated the desserts in the microwave for 30 seconds.

I guess I left mine in the oven too long because they didn't come out looking exactly like the photo--the inside of the cakes was somewhat gooey but certainly didn't run out like molten lava. Nevertheless the cakes tasted wonderful alongside some vanilla ice cream. They were simple to make and came out of the ramekins easily. I will definitely make these again.

Yes! Just reheated the fifth one for 25 seconds. Came out great! So you CAN make these ahead of time.

I made this exactly as the recipe suggested and it came out great. They baked for 13 minutes and I was able to get them out of the ramekins easily.My recipe made 5 instead of 6 servings. I had one left over so I put it into the refrigerator and will see how it is when I rewarm it. If it works out then I will be able to make them ahead of time and that will make a dinner party more enjoyable for me.