Molten Dulce De Leche Cake

When I was in France, I adored the simple and elegant Moelleux au Chocolat or molten chocolate cake. If it was on the menu, it was getting devoured by me. That first cut when the chocolate just oozes out of the cake is one of the sexiest things you will ever see. If that’s not the very definition of food porn then I don’t know what is. While travelling through Spain though there was something else that began to vie for my affections. Dulce de Leche! How could something taste both like milk and caramel at the same time. Forget nutella, this is what I want to put in everything from now on. Then it hit me! What if I take my beloved moelleux au chocolat and fill it with this beautiful milky caramel spread. I tried both a vanilla and chocolate version when experimenting with the recipe. While incredibly delicious inside a chocolate cake (and a bit of sea salt), the dulce de leche flavour really comes out inside of a vanilla cake. What’s really great about this recipe is it’s incredibly quick to prepare and make for unexpected guests, or when you’re just feeling like something sweet.

You can always buy prepared dulce de leche from the supermarket now, but making it yourself is super easy and much more cost effective. Simply simmer some cans of sweetened condensed milk in a pot of water on the stove (pay attention to make sure there’s always enough water to keep the cans submerged) for 3 hours, or in a slow cooker if it’s more time effective for you. Either way it’s way too simple to do yourself to justify spending twice as much buying it prepared.


Molten Dulce de Leche Cake  makes 8 mini cakes

113g (1/4 stick) butter, melted

260g (1 cup) dulce de leche, slightly warm

2 egg yolks

2 eggs

2 tbsp sugar

1/8 salt

1/4 tsp cinnamon

1 tsp vanilla

31g (1/4 cup) Flour


1. Preheat oven to 425F. Butter and flour 8 ramekins and transfer to a baking sheet

2. Whisk together dulce de leche and butter, set aside. Sift salt, cinnamon and flour and set aside

3. Whip eggs, yolks and sugar until doubled in volume and can hold a ribbon of mixture without disappearing quickly.

4. Add dulce de leche and whip until combined. Slowly add dry ingredients and vanilla and whisk to combine

5. Divide batter among the ramekins almost to the top. Leave about 1 cm from the top

6. Bake cakes until golden brown but still jiggle in the middle, about 12-14 minutes

7. Run a knife along the edge of the ramekin to loosen and invert onto plate.

8. Serve with whipped cream or ice cream or enjoy as is



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