Molten, caramel-filled chocolate-free lava cakes – rich, gooey, and irresistibly decadentDulce de Leche Lava Cakes
(Photo: Eric Wolfinger / YaDa Chef)These Dulce de Leche Lava Cakes deliver everything you love about classic lava cake — a warm, tender exterior with a luscious, flowing center — but with the deep, milky caramel flavor of dulce de leche instead of chocolate. Simple to make yet incredibly impressive, they’re perfect for date nights, dinner parties, or anytime you need a quick sweet fix.Why You’ll Love This Recipe
(Photo: Eric Wolfinger / YaDa Chef)These Dulce de Leche Lava Cakes deliver everything you love about classic lava cake — a warm, tender exterior with a luscious, flowing center — but with the deep, milky caramel flavor of dulce de leche instead of chocolate. Simple to make yet incredibly impressive, they’re perfect for date nights, dinner parties, or anytime you need a quick sweet fix.Why You’ll Love This Recipe
- Ready in under 30 minutes
- Only 5 main ingredients
- No chocolate needed — great for chocolate-averse guests
- Naturally gluten-light (just a touch of flour)
- Individual portions baked in ramekins
Ingredients (Serves 6)
- Unsalted butter (for greasing ramekins)
- 2½ tablespoons (37ml / 20g) all-purpose flour, plus more for dusting ramekins
- 2 large egg yolks
- 1 large whole egg
- 1⅔ cups (394ml / 406g) dulce de leche
- Banana ice cream or vanilla ice cream, for serving
Serves 6
Unsalted butter
2 1/2 tablespoons/37ml/20g all-purpose flour plus more for ramekins
2 large egg yolks
1 large egg
1 2/3 cups/394ml/406g dulce de leche
Banana ice cream
Preheat oven to 425F/218C/Gas 7
Butter and flour ramekins. Place on a baking sheet. In a large mixing bowl beat egg yolks and egg with an electric mixer (or by hand if you are a masochist) until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add dulce de leche, beat until well blended, then gradually add the flour mixing until well blended. Divide batter among ramekins.
Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.
Transfer sheet to a rack. Let cool for 2-3 minutes. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.
Recipe by Florencia Courreges
Photograph by Eric Wolfinger
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