Molten Dulce De Leche Cakes Recipes

MOLTEN DULCE DE LECHE CAKES

Molten Dulce De Leche Cakes image

Make and share this Molten Dulce De Leche Cakes recipe from Food.com.

Provided by Member 610488

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

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 dulce de leche (preferably Nestle)
ice cream (vanilla or banana)

Steps:

Preheat oven to 425 degrees F. Butter and flour 6 (4 oz) ceramic 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 tablespoons 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.

Nutrition Facts : Calories 41.5, Fat 2.3, SaturatedFat 0.8, Cholesterol 92.5, Sodium 14.6, Carbohydrate 2.6, Fiber 0.1, Sugar 0.1, Protein 2.3

DULCE DE LECHE LAVA CAKES

Dulce de Leche Lava Cakes image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 25m

Yield 2 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for the ramekins
1/3 cup dulce de leche
4 tablespoons salted butter
2/3 cup powdered sugar, plus more for topping
1 large egg plus 1 large egg yolk
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
Vanilla ice cream, for serving

Steps:

Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins.
Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream.

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