Ingredients
- 1 egg
- 2 egg yolks – These contribute to the cake’s rich and creamy texture.
- 1 tablespoon vanilla extract – For a hint of warmth and depth.
- 1 cup dulce de leche – The star of the show, lending its caramel-like sweetness to the dessert.
- A pinch of salt – To balance the sweetness and enhance the flavors.
- 3 tablespoons flour – Just enough to hold the cake together while keeping the center molten.
- Butter and flour – For greasing and dusting the ramekins to ensure the cakes release easily.
Instructions
- Preheat the Oven:
- Set your oven to 425°F (220°C) to ensure it’s at the right temperature by the time you’re ready to bake.
- Prepare the Ramekins:
- Grease 2 to 4 ramekins (depending on their size) with butter and dust them lightly with flour.
- Tip: If you don’t have ramekins, a muffin pan works just as well.
- Mix the Eggs and Vanilla:
- In a large bowl, whisk together the egg, egg yolks, and vanilla extract. Whisk until the mixture becomes creamy and slightly pale.
- Tip: Use a hand whisk for better control. You don’t need a mixer for this recipe!
- Incorporate the Dulce de Leche and Salt:
- Gradually add the dulce de leche to the egg mixture while whisking. Sprinkle in a pinch of salt to balance the sweetness. Continue whisking until the mixture is smooth and well combined.
- Add the Flour:
- Gently fold in the flour with a wooden spoon or spatula. Be careful not to overmix, as this can affect the texture of the cake.
- Fill the Ramekins:
- Divide the batter evenly among the prepared ramekins, leaving a little space at the top for the cakes to rise.
- Bake:
- Place the ramekins on a baking sheet and bake in the preheated oven for about 15 minutes.
- Tip: The cakes are done when the edges are set but the center remains slightly jiggly.
- Cool and Serve:
- Remove the ramekins from the oven and let the cakes cool for 1 minute. Run a sharp knife around the edges to loosen the cakes and carefully flip them onto individual plates.
- Garnish with powdered sugar and fresh berries for a finishing touch.
Notes
- Check for Doneness: The center of the cakes should remain slightly jiggly. Overbaking will result in less molten centers. Start checking at the 12-minute mark to avoid overcooking.
- Avoid Overmixing: When adding the flour, fold gently. Overmixing can make the cakes dense instead of light and gooey.
- Use the Right Tools: A whisk is sufficient for mixing the batter. If you don’t have ramekins, muffin pans or heatproof ceramic cups can be used as substitutes.
- Make Ahead: The batter can be prepared up to 2 days in advance and stored in the refrigerator. If baking straight from the fridge, add an extra 30-60 seconds to the baking time to account for the chilled batter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes