This dulce de leche lava cake is great. Whoe does not like dulce de leche? and also, who does not like to eat warm desserts along with some ice cream?. Since we know most of us like both , here we bring you the recipe to make these dulce de leche lava cakes.Jump to Recipe
The trick here is that there is none and is more so just being patient and sometimes even lucky for the lava cake to come out perfect: completely done on the outside but liquid on the inside so that when you cut it open it combines with the ice cream. There are really only few fast and good desserts such as this.
The original lava cake is a chocolate lava cake, the all time favorite which we actually have a recipe for in case you want to make them. The difference is this lava cake is made with dulce de leche and so the texture is different but the concept is the same.
The dulce de leche used to make this recipe can be both the usual sort of liquid type or a thick dulce de leche, but the important thing is that it is not extremely thick because in the end we want to cut open the lava cake and for the liquid dulce de leche to come out.
The special molds to make these lava cakes are called “ramekins”, which are super cute. There are many sizes. You can choose the size you want as long as it is not as big, because they are suppoused to be individual portions. If you do not have these molds and can’t find them, you can make the lava cakes in a cupcake pan or tray but without using the cupcake liners and making sure you grease the pan for the lava cakes not to stick and to turn out easily once baked.
If you like this recipe you have to see our classic chocolate lava cake.
Dulce de leche lava cake
- 1 2/3 C (17.80 zo) (505 gr) dulce de leche , thick consistency
- 1/3 C (2.82 oz) (80 gr) unsalted butter , melted
- 2 eggs yolks
- 1/4 C (1.12 oz) (32 gr) wheat flour (for cakes), sifted
- Preheat the oven to 428º F (220º C). Grease with butter and cover with flour the ramekins (about 4-6 ramekins of your desired size) so the lava cakes don't stick.
- In a bowl, mix the dulce de leche and butter until they are well combined.
- In a different bowl, using an electric mixer or a whisk, beat the egg yolks and eggs for 3 minutes until you get a fluffier and lighter in color mixture .
- Carefully add in the dulce de leche mixture to the eggs mixture and incorporate using a rubber spatula.
- Add in the sifted flour and mix in with the rubber spatual until you get a smooth batter.
- Pour the batter into the ramekins and bake at 428º F (220º C) for 10 to 12 minutes until the lava cakes are firm but not completely cooked, so that when you cut them open some liquid comes out.
- Take the lava cakes out of the oven and carefully turn them out. Serve while still hot along with some vanilla ice cream.