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Dulce de leche lava cake

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Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 6
Course: Dessert, sweets
Cuisine: Argentinian
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a bowl, mix the dulce de leche and butter until they are well combined.
  3. 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 .
  4. Carefully add in the dulce de leche mixture to the eggs mixture and incorporate using a rubber spatula.
  5. Add in the sifted flour and mix in with the rubber spatual until you get a smooth batter.
  6. 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.
  7. Take the lava cakes out of the oven and carefully turn them out. Serve while still hot along with some vanilla ice cream.

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