Molten Dulce de Leche cakes (Bon Appetit)

This is a recipe taken from the August issue of Bon appetit. 6 servings: 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.

Category: Desserts

Cuisine: not set

Ready in 1 hour
by Elipschutz

Ingredients

Unsalted butter

2 1/2 tablespoons All purpose flour plus more for the ramekins

2 large eggs yolks (just yolks)

1 large egg (full egg)

1 2/3 cups canned or jarred dulce de leche (preferably nestle)

Vanilla or Banana ice cream


Directions

SPECIAL EQUIPMENT: Six 4-oz ceramic ramekins Preheat oven to 425 degrees. 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. four; beat until well blended. divide batter among ramekins. 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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