Looking for an idea for a dessert for an American friend we were having over for dinner, I found this recipe for Dulce de Leche Lava Cake at the Bon Appetit site and I was instantly game… the perfect Latino version for an old classic: Molten lava cake. The result is great, sweet and luscious. Don’t worry too much about the lava aspect, as a cake is delicious too and serve warm with cinnamon sorbet an all-around winner.
I did bake one portion before dinner time to test the time.
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Easy Dulce de Leche Lava Cake
for 4 servings, and a test one
- 2 egg yolks at room temperature
- 1 egg at room temperature
- 1 can of Dulce de Leche La Lechera, on Latino markets (HEB and Kroger in Texas they usually carry this) at room temperature
- 2 1/2 tablespoon all-purpose flour
- 5 (1/2 cup) ceramic ramekins
- Preheat oven to 425F or 210C.
- Butter and flour the ramekins. Place them on a baking sheet.
- In a large bowl, with a hand mixer on high speed beat the egg yolks and the egg until doubled in volume. Add the Dulce de leche and continue beating on low speed and then at medium speed until incorporated completely. Add the flour little by little dusted.
- Distribute the batter among the 5 ramekins.
- Bake in preheated oven until edges are cooked but the center still moves and giggles, 9-11 minutes.
- Run a knife around edge to loosen, unmold on a dessert plate.
- Serve immediately with ice cream
Adapted from Bon Appetit.