Dulce De Leche Lava Cake Recipe
Inspired by the classic South American dessert, this molten cake is cakey on the outside but breaks apart to reveal a rich and creamy caramel-like dulce de leche!
Ingredients
- ¾ cup Dulche de Leche (I get mine from Sprig Gourmet)
- ¼ cup butter, melted
- 1 egg, whole
- 2 egg yolks
- 2½ tbsp all-purpose flour
- 1½ tsp vanilla extract (I get mine Sprig Gourmet)
- pinch of salt
- butter & flour for greasing
Instructions
- Pre-heat the oven to 180˚C.
- Take 2 to 4 ramekins (depending on the size) and grease each well with butter and flour. This step is essential in ensuring the lava cakes are easy to remove from the ramekin after baking.
- Mix the dulce de leche and melted butter together a medium-sized mixing bowl.
- Add the egg and egg yolks to a separate mixing bowl, beating well (with an electric mixer) until the egg mixture has doubled in size and turns thick (creamy) and pale. To this, add in the dulce de leche mixture and vanilla extract and beat well until evenly mixed.
- Now slowly sift in the flour and salt, folding in the dry ingredients gently until combined.
- Pour out the batter into the prepared ramekins and pop them into bake for 8 – 12 minutes; baking times vary from oven to oven. You’ll know you’re done when the lava cakes have turned golden brown. The edges should be set but the centre still jiggly. Remember, the more you over-bake these cakes, the less lava-like the final cake will be (the centre will be less molten).
- Let the cakes cool down for a minute or so, before gently running a sharp knife around the edges of the ramekin and inverting the cakes out onto individual serving plates.
Notes
You could also serve the lava cakes in the ramekins themselves – the end result will be just as delicious and dramatic!