Prepare to embark on a decadent journey that will transform your dessert game forever! These Molten Dulce de Leche Cakes are not just a dessert; they're a luxurious experience that promises to tantalize your taste buds with an irresistible combination of rich chocolate and creamy caramel. Imagine cutting into a warm, velvety cake and watching as a river of golden dulce de leche cascades onto your plate - pure culinary magic that will make you the star of any dinner party or romantic evening.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Mexican
Serves: 4 cakes
Ingredients
- 1/2 cup unsalted butter
- 1 cup chocolate chips
- 2 eggs
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 cup dulce de leche
- Pinch of salt
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for creating the molten center of the cakes.
- Prepare four ramekins by greasing them generously with unsalted butter. Then, lightly dust the insides with flour to prevent the cakes from sticking. Tap out any excess flour.
- In a medium saucepan over low heat, melt the unsalted butter and chocolate chips together. Stir frequently until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
- In a separate mixing bowl, whisk together the eggs and sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Slowly pour the melted chocolate mixture into the egg and sugar mixture, stirring continuously to combine. Make sure the chocolate is not too hot to avoid cooking the eggs.
- Gently fold in the all-purpose flour and a pinch of salt until just combined. Be careful not to overmix; the batter should be smooth but may still have some lumps.
- Divide half of the batter evenly among the prepared ramekins, filling each about halfway.
- Next, add a generous tablespoon of dulce de leche into the center of each ramekin, then cover with the remaining batter, filling each ramekin almost to the top.
- Place the ramekins on a baking sheet for easier handling and to catch any drips. Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the center is still soft and slightly jiggly.
- Once baked, remove the cakes from the oven and let them cool for about 1 minute. Carefully run a knife around the edges of each cake to loosen them.
- Invert each ramekin onto a dessert plate and gently lift it off. The cakes should release easily, revealing a molten center.
- Serve immediately, optionally drizzling with extra dulce de leche or dusting with powdered sugar for garnish. Enjoy your delicious molten dulce de leche cakes!
Tips
- Temperature is Key: Ensure your oven is precisely preheated to 425°F for that perfect molten center.
- Don't Overmix: Gently fold your batter to maintain a light, airy texture.
- Ramekin Preparation: Generous buttering and flouring prevents sticking and ensures easy cake release.
- Timing is Crucial: Watch your cakes closely - 10-12 minutes is the sweet spot for a gooey center.
- Serve Immediately: These cakes are best enjoyed right out of the oven when the center is still wonderfully liquid.
- Optional Garnish: A dusting of powdered sugar or an extra drizzle of dulce de leche can elevate the presentation.
- Room Temperature Ingredients: Use eggs and other ingredients at room temperature for smoother mixing.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 110mg
