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
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
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