Dulce de Leche Molten Lava Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You're going to love this recipe because it comes together in just 45 minutes from start to table. I discovered dulce de leche lava cake when I wanted something decadent but didn't have hours to spend baking. The molten center oozes with sweet caramel when you cut into it, and the cocoa powder brings rich flavor plus antioxidants that make me feel a little better about indulging. Best of all, you probably have most ingredients in your kitchen already, making this an affordable showstopper for impressing guests or treating yourself on a random Tuesday night.
Ella x
Ingredients
- 200 gall-purpose flour
- 100 gcocoa powder
- 400 ggranulated sugar
- 200 gunsalted butter
- 4large eggs
- 200 mldulce de leche
- 20 gespresso powder
- 10 gsalt
- 10 gbaking powder
- 100 mlmilk
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 220°C (425ºfF) and position a rack in the center. Butter six 250ml ramekins and dust them with sugar.
- 2
In a medium bowl, whisk together flour, cocoa powder, and espresso powder.
- 3
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time.
Tip: Use room temperature eggs for better emulsification.
- 4
Melt the dulce de leche in a saucepan over low heat, stirring occasionally.
Tip: If using store-bought dulce de leche, skip this step.
- 5
In a separate bowl, whisk together the milk, vanilla extract, and melted dulce de leche.
- 6
Pour the dry ingredients into the butter mixture and mix until just combined. Pour in the wet ingredients and mix until just combined.
Tip: Don't overmix.
- 7
Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet lined with parchment paper.
- 8
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Use a thermometer to ensure the correct internal temperature (50°C / 122ºfF).
- 9
Remove from the oven and let cool in the ramekins for 1 minute. Run a knife around the edges to loosen the cakes, then invert onto plates.
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