I have never been a dulce de leche fan as are many Argentineans and Uruguayans, I don’t know why. I guess I have always been a chocolate person. That is until I moved to France and suddenly, I found myself craving for dulce de leche, and alfajores, and meat, and chocotorta. Basically, everything very Argentinean, which almost always involves dulce de leche, I started to miss a lot. Thankfully I cook and I can do everything at home and placate any craving I might have and especially I can make our friends from here try all the good stuff from back home. I make a lot of dulce de leche based desserts and sweets and am always in the quest for the next big hit in my repertoire.
A few years back, someone gifted me the book of La Huella, a beachfront restaurant in Jose Ignacio, Uruguay where the food is delicious, and mood is relaxed, and drinks are fantastic 😉 I just realized I need to go back there soon! While I was looking at the book, I remembered clearly how my friends always talked about how spectacular their dulce de leche molten cake is and I said to myself that very likely the recipe would be in the book. And I found it. I have never tried it in situ to be honest, it never really called my attention. Until now that I am dulce de leche deprived that is. Hehe.
I made the molten cake and I got very good feedback. People liked it. A lot. It’s so easy to make that while you’re making it you’ll probably think you are forgetting something or doing it wrong. Don’t you worry, you are fine. You are nor forgetting things. It’s just THAT easy. And you can make it in 15 minutes or less and its freaking delicious. And you can double de recipe and freeze a couple to have handy every time you feel like you deserve a treat. It’s the perfect dessert.
Egg yolks 2
Dulce de leche 400 g
Flour 20 g
Pre-heat the oven to 200 degrees Celsius (about 400 Fahrenheit). Butter the molds and transfer onto a baking tray. This is an important step that you shouldn’t take lightly! It will define whether you can unmold the cakes, or you can’t. Spread the butter evenly using a brush. Set aside. I use aluminum disposable molds that make it super easy to unmold and are very practical if you decide to freeze some of the cakes. You can use 100 ml muffin or flan molds.
Whisk the egg with the egg yolk until double in size. Be patient, the eggs will change color and consistency, only then proceed. Add the dulce de leche and mix until you’ve obtained a uniform batter. Add the flour in two times and mix delicately with a spatula. Make sure flour doesn’t fall to the bottom of the bowl. You can watch how to prepare the mix on my preferred stories on Instagram @cookwithbelula
Using a ladle fill the molds almost to the top. Bake for about 8 to 10 minutes.
Unmold immediately on the plate you’ll be serving the cake. If you want to go all the way serve with a scoop of Chantilly!
Note: The most important part of this recipe is the baking time. You need to know your oven and be willing to try the recipe several times to nail this and end up with a molten cake with the exact consistency that YOU like and enjoy eating. Trail and error my friends. In my casa for example, I moved recently and it they take 2 minutes longer to bake in the new oven. So, you know work with YOUR oven. In my new oven it took me 12 minutes.