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Molten dulce de leche cake served with fresh raspberries and a scoop of whipped cream on a blue tablecloth.

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 tablespoon 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.
    Collage showing different stages of making molten dulce de leche cakes.
  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.