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Dulce de Leche Lava Cake

Published: Nov 9, 2012 · Modified: Sep 20, 2022 by Pilar Hernandez · This post may contain affiliate links.

Versión en español

Volcán de manjarLooking 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.

Visit our collection of Chilean recipes here.

Easy Dulce de Leche Lava Cake

for 4 servings, and a test one
Ingredients:

  • 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 ½ tablespoon all-purpose flour
  • 5 (½ cup) ceramic ramekins

Preparation:

  1. Preheat oven to 425F or 210C.
  2. Butter and flour the ramekins. Place them on a baking sheet.
  3. 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.
  4. Distribute the batter among the 5 ramekins.
  5. Bake in preheated oven until edges are cooked but the center still moves and giggles, 9-11 minutes.
  6. Run a knife around edge to loosen, unmold on a dessert plate.
  7. Serve immediately with ice cream

Adapted from  Bon Appetit.
Easy Dulce de Leche Lava Cake

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I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

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