Molten Dulce De Leche Cakes
- 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)
- 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.
unsalted butter, flour, egg yolks, egg, dulce de leche, cream
Taken from www.food.com/recipe/molten-dulce-de-leche-cakes-483950 (may not work)