Ingredients
Bon Appetit PrintE-MailFeedsRecipes & Menus | recipes
Molten Dulce de Leche Cakes
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.
Save Recipe
6 servings
Recipe by Florencia Courreges
Photograph by Eric Wolfinger
August 2012
Comments (0).
Ingredients
Unsalted butter
2 1/2 tablespoons all-purpose flour plus more for ramekins
2 large egg yolks
1 large egg
1 2/3 cups canned or jarred dulce de leche (preferably Nestlé)
Vanilla or banana ice cream
Preparation
Preheat oven to 425°. 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. flour; beat until well blended. Divide batter among ramekins. Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12-14 minutes. 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.
