Molten Dulce De Leche Cakes

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• Molten Dulce de Leche Cakes
• La Huella pastry chef Florencia Courreges gives the gooey molten cake a below-the-equator vibe by adding rich dulce de leche instead of chocolate. The timing is critical; invert and serve the cakes hot, just out of the oven.
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• 6 servings
• Recipe by Florencia Courreges
• Photograph by Eric Wolfinger
• August 2012
• Comments (0).
• Ingredients
• 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 Nestle)
• Vanilla or banana ice cream

1. Preheat oven to 425u0b0. 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.
2. Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12-14 minutes.
3. 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.

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Taken from www.epicurious.com/recipes/member/views/molten-dulce-de-leche-cakes-50189606 (may not work)