Molten Dulce de Leche Cakes

Cut into these Molten Dulce de Leche Cakes and smooth caramel flows from the centre, rich, creamy, and utterly irresistible. A scrumptious dessert in every spoonful.

This month marks another fun round of the Secret Recipe Club. It’s a group of food bloggers who choose a recipe from one another’s sites, keep it secret while they cook, and reveal their dishes together on the big day.

This time, I was paired with my lovely friend Gloria from Canela Kitchen, whose blog I’ve admired for years. Her Chilean recipes always make me smile, and I still remember when I first made her Sopaipillas con Pebre y Pasadas. It was such a beautiful dish and a joy to prepare.

When I saw her Molten Dulce de Leche Cakes, I knew right away what I wanted to bake. Anything made with Dulce de Leche has my full attention. Since it isn’t easy to find here, I made my own using my Homemade Dulce de Leche recipe. These cakes turned out delicious and were incredibly quick to make. I highly recommend them, especially if you love Dulce de Leche as much as I do.

How to Make Molten Dulce de Leche Cakes

Step 1: Grease the ramekins or moulds and coat them with a little flour. Set aside.

Step 2: Beat the egg yolks together with the whole egg using an electric mixer until light, fluffy, and doubled in volume (this takes about 2 or 3 minutes).

Step 3: Add Dulce de Leche and mix well until smooth and fully combined.

Step 4: Gradually add the flour and mix until incorporated.

Step 5: Divide the batter evenly among the prepared ramekins.

Step 6: Bake in a preheated oven at 180°C – 355°F until the outside is golden brown in colour but the centre still jiggles slightly. This will take about 12 to 15 minutes, depending on the oven and ramekins.

Step 7: Remove from the oven and let the cakes cool for a couple of minutes.

Step 8: Run a knife around the edges of the ramekins to loosen the cakes, then invert them onto serving plates.

Step 9: Serve immediately with whipped cream or vanilla ice cream.

Extra Help from the Kitchen

Use an Oven Thermometer – Ovens can vary in temperature, and even a small difference can affect the texture. A thermometer helps you bake at the right heat for a soft centre and set edges.

Chill the Ramekins Before Filling – Cold ramekins slow the heat around the edges so the centre stays molten while the outside bakes evenly.

Sift the Flour Before Adding – Fine, lump-free flour mixes smoothly with the Dulce de Leche and eggs, giving the batter a uniform texture and soft crumb.

Tap the Ramekins to Release Air Bubbles – A gentle tap before baking removes small pockets of air, preventing cracks and helping the cakes rise evenly.

Variations and Twists

Top with Toasted Hazelnuts – Sprinkle finely chopped hazelnuts over the baked cakes for texture and a nutty aroma reminiscent of Italian nocciola desserts.

Add a Pinch of Sea Salt – A small touch of salt highlights the sweetness of the Dulce de Leche and gives the dessert a more balanced flavour, similar to traditional salted caramel.

Incorporate Melted Dark Chocolate – Mix melted dark chocolate into the batter before baking for a chocolate and caramel version that feels rich and comforting. If adding melted dark chocolate, reduce the Dulce de Leche slightly to keep the batter balanced.

Storage and Shelf Life

Store leftover cakes in an airtight container in the refrigerator for up to 2 days. For best results, bake the batter fresh when possible so the centre stays molten.

Unbaked batter can be frozen in greased ramekins for up to 1 month and baked directly from frozen at 180°C – 355°F with about 2 extra minutes of baking time. Baked cakes can also be frozen once cooled and reheated in the oven at 160°C – 320°F for 5 minutes or in the microwave for 10 to 15 seconds until warm.

5 from 1 vote

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Molten Dulce de Leche Cakes

Cut into these Molten Dulce de Leche Cakes and smooth caramel flows from the centre, rich, creamy, and utterly irresistible. A scrumptious dessert in every spoonful.

Course: Dessert

Cuisine: South American

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Author: Recipe adapted from Canela Kitchen

Ingredients

• 590 g – 1 ⅔ cups Homemade Dulce de Leche or store-bought
• 2 ½ tbsp plain flour – plus extra for the ramekins/moulds
• 2 large egg yolks
• 1 large egg
• Butter – for greasing
• Whipped cream or vanilla ice cream – to serve

Instructions

1. Grease the ramekins or moulds and coat them with a little flour. Set aside.
2. Beat the egg yolks together with the whole egg using an electric mixer until light, fluffy, and doubled in volume (this takes about 2 or 3 minutes).
3. Add Dulce de Leche and mix well until smooth and fully combined.
4. Gradually add the flour and mix until incorporated.
5. Divide the batter evenly among the prepared ramekins.
   
6. Bake in a preheated oven at 180°C – 355°F until the outside is golden brown in colour but the centre still jiggles slightly. This will take about 12 to 15 minutes, depending on the oven and ramekins.

7. Remove from the oven and let the cakes cool for a couple of minutes.

8. Run a knife around the edges of the ramekins to loosen the cakes, then invert them onto serving plates.
9. Serve immediately with whipped cream or vanilla ice cream.

You can also see this recipe featured on the Secret Recipe Club page.

Manu

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