Dulce De Leche Lava Cakes Recipes

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DULCE DE LECHE LAVA CAKE RECIPE BY TASTY



Dulce De Leche Lava Cake Recipe by Tasty image

Here's what you need: doce de leite, butter, egg yolks, eggs, flour, butter, flour, ramekins

Provided by Tasty

Categories     Bakery Goods

Time 30m

Yield 4 cakes

Number Of Ingredients 8

1 ⅔ cups doce de leite
½ cup butter, melted
2 egg yolks
2 eggs, whole
¼ cup flour
butter, to line ramekins
flour, to line ramekins
4 ramekins

Steps:

  • In a medium bowl, mix Doce de Leite and melted butter.
  • In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
  • Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
  • Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
  • Bake the cakes for 425˚F (220˚C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
  • Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
  • Enjoy!

Nutrition Facts : Calories 510 calories, Carbohydrate 39 grams, Fat 33 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams

MOLTEN DULCE DE LECHE CAKES



Molten Dulce De Leche Cakes image

Make and share this Molten Dulce De Leche Cakes recipe from Food.com.

Provided by Member 610488

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

unsalted butter
2 1/2 tablespoons all-purpose flour (plus more for ramekins)
2 large egg yolks
1 large egg
1 2/3 cups dulce de leche (preferably Nestle)
ice cream (vanilla or banana)

Steps:

  • Preheat oven to 425 degrees F. Butter and flour 6 (4 oz) ceramic ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes.
  • Add dulce de leche; beat until well blended, then gradually add 2 1/2 tablespoons flour; beat until well blended. Divide batter among ramekins.
  • Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12-14 minutes.
  • Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.

Nutrition Facts : Calories 41.5, Fat 2.3, SaturatedFat 0.8, Cholesterol 92.5, Sodium 14.6, Carbohydrate 2.6, Fiber 0.1, Sugar 0.1, Protein 2.3

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