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Molten Dulce de Leche Cakes for Two: A Beginner’s Guide to Decadence

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💕 Make dessert unforgettable with these Molten Dulce de Leche Cakes for Two! 🍰✨ Soft, golden cakes with luscious, molten dulce de leche centers—this is the perfect recipe for beginners wanting to impress. 🌟💛 Whether for date night or just because, this indulgent treat is as easy as it is delicious. 😋💫 Ready to share the sweetest moment with someone special? 🍴💖

#MoltenDulceDeLecheCakes #DessertInspo #EasyAndElegant #DateNightMagic #SweetIndulgence #GooeyDesserts #BeginnerBaking #DulceDeLecheDreams #CozyDesserts #TwoIsBetterThanOne 🍰💕

  • Total Time: 20 minutes
  • Yield: 2 to 4 servings

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. Fill the Ramekins:
    • Divide the batter evenly among the prepared ramekins, leaving a little space at the top for the cakes to rise.
  7. 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.
  8. 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.
  • Author: Paula Susan
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes