Molten Dulce de Leche Cakes for Two!
It is mind blowing that something so easy can be as impressive as these Molten Dulce de Leche Cakes! Just a handful of ingredients create one of the most decadent desserts ever invented. The warm dulce de leche oozing out of the cake is pure magic!
Ingredients
- 1 egg
- 2 egg yolks
- 1 tablespoon vanilla extract
- 1 cup dulce de leche
- A pinch of salt
- 3 tablespoons flour
- Butter and flour for greasing and dusting the ramekins
Equipment
Instructions
- Preheat oven to 425 degrees F.
- Grease and flour 2 to 4 ramekins (depending on the size of your ramekins). Reserve.
- In a large bowl, whisk together the egg, egg yolks and vanilla extract until creamy and pale.
- Add the dulce de leche and salt and continue whisking until smooth. Then, add the flour and gently whisk or fold with a wooden spoon, being very careful not to overmix.
- Pour the batter into the prepared ramekins, leaving a little space on top for the cakes to grow.
- Bake the cakes in the preheated oven for about 15 minutes or until the edges are set but the center is still jiggly. Remove from oven and let the dulce de leche cakes cool for about 1 minute.
- Run a sharp knife around the cakes and flip them into individual plates.
- Garnish with powdered sugar and fresh berries, if desired, and serve.
Notes
EQUIPMENT - If you do not have ramekins, you can use a muffin pan instead.
MAKE AHEAD - The batter can be made up to 2 days ahead and refrigerated. When ready to bake, bring to room temperature or bake straight from the fridge, allowing an extra 30 - 60 seconds because of the cold batter.