This Molen Dulce de Leche Cake is too sexy for its own good.
This Molten Dulce de Leche Cake look fancy but only requires 3 ingredients and less than 30 minutes!
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 at 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.
- 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.