This is too sexy for its own good.
I seriously have mood music in my head as I am typing this blog post. When I say mood music, I mean slow sexy jazz music. That is what comes to mind as I am staring this picture that you are drooling over. I wanted to slow dance with this cake, let it whisper sweet things in my ear, and I would even let its hands (if it had hands) slip a little low down my back side. That is how flirtatious and inviting this cake is. Don’t you think? I couldn’t stop staring at it! Partially because I couldn’t believe that something so “hott” and decadent came out of my kitchen. I was very pleased and happy with myself. Let me let you in on why making this Molten Dulce de Leche Cake is such a big deal to me.
I am a good baker, but I am not the most confident baker. Especially when it comes to making cakes. This is why the majority of the cakes you find on my blog are made in bundt cake or angel food pans. I am not that great at making cakes look beautiful. I will leave that to the professionals out there. Anyway, I am particularly proud of this cake because molten cakes have always intimidated me. I always use to wonder how bakers baked the cakes to be just right where you have the gooey stuff in the middle just ease on out the way it does in the pictures. I always thought you had to have some sort of special skill or equipment but you don’t! This is one of the easiest things I ever baked. And it is a cake that gives the illusion that I am this amazing pastry chef or baker with a ton of experience. I am telling you my god-daughter could make this cake. So for all the “bakernoids” (paranoid bakers) out there, I am here to tell you that can do this if you are not the best baker in the world. Now, if you do end up making this dessert there is a term in the directions that most people may not understand or be familiar with. That term is “ribbon”. You have to beat the eggs until they create a ribbon effect. I can show you better than I can tell you.
*Recipe adapted from Bon Appetit.com
- unsalted butter (used to butter the ramekins)
- 2½ tbsp. flour (more for ramekins)
- 2 large egg yolks
- 1 large egg
- 1⅔ c. dulce de leche
- vanilla ice cream (if desired)
- Preheat oven to 425°.
- Butter and flour ramekins and place on a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg on high speed in a medium bowl until doubled in volume and eggs hold a slight ribbon, which should take about 3½ minutes. Add dulce de leche and beat until well blended, then gradually add 2½ Tbsp. flour. 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 (I kept mine in for 13 minutes).
- Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; transfer to plates or shallow bowls. Serve hot with ice cream.