Description
Molten dulce de leche cakes bring irresistible Mexican dessert magic to your table with silky caramel centers that ooze pure indulgence. Sweet chocolate edges and creamy centers make these individual treats a delightful finale for any special meal you’ll savor.
Ingredients
Scale
Cake Batter:
- 1 cup all-purpose flour
- 0.5 cup granulated sugar
- 2 large eggs
- 0.25 cup unsalted butter
- 1 tsp baking powder
- 0.5 tsp vanilla extract
Dulce de Leche Filling:
- 0.75 cup dulce de leche
- 2 tbsp heavy cream
Garnish and Topping:
- 0.25 cup powdered sugar
- 2 tbsp chocolate shavings
- 1 pinch salt
Instructions
- Preheat the oven to 350°F and generously grease individual ramekins or small cake molds with butter to prevent sticking.
- Cream together butter and sugar in a mixing bowl until light and fluffy, creating a smooth base for the cake batter.
- Incorporate eggs one at a time, mixing thoroughly after each addition to ensure a uniform texture.
- Sift flour and baking powder together, then gently fold into the wet mixture, avoiding overmixing to maintain a delicate cake structure.
- Stir in vanilla extract, blending until the batter becomes silky and well-combined.
- Whisk heavy cream into dulce de leche until achieving a smooth, pourable consistency for the cake filling.
- Fill each ramekin halfway with cake batter, then carefully spoon a dollop of dulce de leche mixture into the center.
- Cover the dulce de leche with remaining cake batter, ensuring the filling is completely enclosed.
- Bake for 18-22 minutes until the cake tops are golden and a toothpick inserted near the edge comes out clean.
- Allow cakes to cool for 5 minutes, then gently invert onto serving plates.
- Dust with powdered sugar and sprinkle chocolate shavings over the warm cakes.
- Finish with a tiny pinch of salt to enhance the caramel and chocolate flavors.
- Serve immediately while the dulce de leche center remains delightfully molten and gooey.
Notes
- Choose ramekins with straight sides for a cleaner cake presentation and easier removal.
- Check dulce de leche consistency before adding to ensure smooth, pourable texture that won’t sink into cake batter.
- Refrigerate ramekins briefly after filling to help maintain distinct layers during baking.
- Customize recipe by substituting gluten-free flour for a celiac-friendly version without compromising rich, decadent flavor.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg