Dulce de Leche Lava Cakes

   

These lava cakes are easy to make and very delicious. I paired these cakes with my roasted strawberry ice. The only thing about these cakes is that you have to watch them bake. Don't overcook them. I did, and ended up with cakes, just plain cakes, not molten lava cakes, just plain cakes. I didn't have any ramekins so I just used a cupcake tin, which worked out perfectly.    

Makes six cakes.


unsalted butter for the ramekins
2 1/2 tablespoons all-purpose flour plus more for ramekins
2 large egg yolks
1 large egg
1 1/3 cups canned dulce de leche
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
strawberry or vanilla ice cream, or, any ice cream of your choice

You'll need six 4-oz. ceramic ramekins.

Preheat oven to 425°. Butter and flour ramekins and transfer to a rimmed baking sheet. 

Using an electric mixer, with the whisk attachment, beat the egg and egg yolks until doubled in volume and forms a ribbon and slowly disappears, about 2 1/2 minutes. Add dulce de leche and mix until well blended, then gradually add the flour; mix until well blended. Divide batter among ramekins.

Bake the cakes until the outsides are golden brown in color but the centers still jiggle, 10–14 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.

Bon appétit!