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 canned or jarred dulce de leche (preferably NestlA)
- Vanilla or banana ice cream
- Preheat oven to 425Au0b0. Butter and flour 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 Tbsp. 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, 12a14 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.
butter, flour, egg yolks, egg, vanilla
Taken from www.epicurious.com/recipes/member/views/molten-dulce-de-leche-cakes-58393270 (may not work)