Name: Dulce de Leche Lava Cakes Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Latin American
Ingredients: 2 tbsp Butter, melted (for greasing); 2 tbsp Flour (optional, for dusting); 400g Dulce de Leche; 100g Unsalted butter, melted; 1 Egg yolk; 2 Large eggs; 40g All-purpose flour; Powdered sugar (for dusting)

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Introduction

These Dulce de Leche Lava Cakes are a delightful treat with a rich, gooey center that melts in your mouth. Perfect for impressing guests or indulging in a sweet moment at home.

A round, brown molten lava cake with a soft texture is placed center on a white plate with a white marbled texture background. The top half of the cake is dusted with powdered sugar, some of which is spread artistically on the plate behind it. A portion of the cake is missing from the front, revealing thick, smooth, dark chocolate lava filling flowing out. A black spoon with a small bit of cake rests to the right of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter, melted
2 tbsp flour

400g dulce de leche
100g unsalted butter, melted

1 egg yolk
2 large eggs

40g all-purpose flour
Powdered sugar, for topping

Instructions

Step 1: Preheat the oven to 350ºF (175ºC).

Step 2: Prepare 4 ramekins by coating the sides with melted butter, and optionally sprinkle with flour to prevent sticking.
Step 3: In a bowl, mix the eggs, egg yolk, and 40g of all-purpose flour until creamy and smooth.
Step 4: In a larger bowl, combine the dulce de leche and 100g melted unsalted butter. Stir until well blended.

Step 5: Add the egg and flour mixture to the dulce de leche mixture and mix thoroughly until fully combined.
Step 6: Divide the batter evenly among the prepared ramekins. Bake for about 12 minutes, or until the edges are set but the centers still wobble slightly.
Step 7: Let the cakes cool for 10 minutes. Then carefully invert each ramekin onto a plate using a kitchen towel.

Step 8: Dust the cakes with powdered sugar or decorate as you like before serving. Enjoy your rich, gooey dulce de leche lava cakes!

Tips & Variations

Use high-quality dulce de leche for the best flavor and texture.
Try adding a pinch of sea salt on top to enhance the caramel notes.

Serve with a scoop of vanilla ice cream or fresh berries for contrast.
If ramekins stick, chill before flipping or use silicone molds for easier release.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. To reheat, warm gently in a microwave for 15-20 seconds or in a low oven to maintain the lava texture. For best results, serve immediately after reheating.

How to Serve

A small round chocolate cake with a light brown top dusted heavily with white powdered sugar sits centered on a dark plate, which is decorated with a generous dusting of powdered sugar spreading out from under the cake. The cake has two visible layers: a thicker textured top layer and a thinner dark brown base layer in the middle. In the background, two white ramekins filled with cocoa powder sit on a white marbled surface. In the foreground, three black spoons lie side by side on a white marbled surface just below the plate, and a woman's hand holds a white bowl with dripping chocolate on the left side of the photo. The whole scene rests on a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter ahead of time?

Yes, you can prepare the batter and keep it in the refrigerator for up to 24 hours. Bring it to room temperature before baking for even cooking.

What if my lava cakes don’t have a gooey center?

If the center is fully set, try reducing the baking time by a minute or two. Oven temperatures may vary, so keep an eye on the cakes to catch that perfect wobble in the center.