Dulce de Leche Molten Cakes
MAKES
Makes 2 molten cakes
TAKES
Prep time: 20 minutes
Cook time: 15 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
This style of “molten” or “lava” cake is actually just a lightly underbaked cake. These individual cakes bake from the outside, in - and when the exterior of the cake is fully set, the interior is warm and heated through, but not fully set - which means it forms it’s own thick “sauce” as you dive into it - preferably warm. Whipped cream or ice cream make an excellent accompaniment.
INGREDIENTS
56 g / 1 large egg
21 g / 1 large egg yolk
225 g / ¾ cup dulce de leche
4 g / ¾ teaspoon vanilla bean paste or extract
30 g / ¼ cup all purpose flour
2 g / ½ teaspoon fine sea salt
powdered sugar, as needed for finishing
More Cake This Way:
METHOD
1. Heat the oven to 425°F / 220°C with the oven rack in the center of the oven. Lightly grease two 8-ounce / 240 mL baking dishes, such as ramekins, with nonstick spray. Place on a small baking sheet.
2. In a medium bowl using an electric hand mixer, whip the egg and egg yolks until the mixture is very thick and pale yellow, 5-6 minutes.
3. Add the dulce de leche and vanilla and mix on low speed until evenly combined, 1-2 minutes.
4. Sift the flour and salt into the bowl, and mix on low speed just until incorporated - do not over-mix.
5. Divide the batter between the two ramekins - they should be just over 3/4 way full.
6. Transfer to the oven and bake for 12-15 minutes, until the cake appears visibly set around the outer edges, but when touched in the center is jiggly and visibly yields.
7. Remove the cakes from the oven and cool for 5 minutes, then run a paring knife carefully around the outside edges of the cakes, and invert each one onto a plate.
8. Garnish with powdered sugar and serve immediately, warm.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
