Molten Dulce de Leche Cake is one of the fastest dessert to make and definitely a memorably delicious one but it will require your undivided attention for the timbering of its preparation. I made so many of these over the last 2 weeks while working on the recipe that my darlings at home must be feeling overexposed to dulce de leche by now. I like to add a pinch of salt because it subtlety sharpens the caramel flavor. The cocoa on the other hand, helps achieve a prettier color without really affecting the taste of your Molten Dulce de Leche Cake. This recipe can be doubled to serve 8.
Yields 4 cakes
400ml of dulce de leche
1 egg at room temperature
2 egg yolks at room temperature
1 tsp unsweetened cocoa powder, sifted
pinch of salt
2 1/2 Tbs all purpose flour
Vanilla ice-cream and caramel syrup for serving
Preheat the oven to 210C/425F.
Butter and flour 4 ramekins and place them in a shallow baking sheet.
Make the batter: Beat the eggs for about 3 minutes, or until light and foamy. Add the dulce de leche, the salt and the cocoa and mix until just combined. Add the flour one spoon at a time and beat until fully incorporated, don’t overbeat.
Bake: Divide the mixture between the ramekins and bake in the lower third of the oven for 11-12 minutes or until the tops have browned but the cakes are still a bit jiggly in the center. Remove from the hot baking sheet and let them cool for a couple of minutes.
Serve: Run a sharp knife around your Molten Dulce de Leche cake and gently invert over a plate. Serve with vanilla ice-cream and a drizzle of caramel syrup.
Wine Suggestions: Muscat based wines, such as Muscat de Rivesaltes, or Loire Valley wines such as Bonnezeaux.