For the chocolate ganache

1. Melt chocolate. In a small microwave-safe bowl, microwave cream on high for 1 minute or until hot. Add in chocolate. Let stand 2 minutes, then whisk until smooth.
2. Chill. Transfer bowl to the refrigerator and chill chocolate ganache until firm enough to scoop, about 1 hour.

For the dulce de leche cakes

1. Prep oven and ramekins. Heat oven to 425 degrees F. Spray 6 (4-ounce) ramekins with baking spray. Place the ramekins on a rimmed baking sheet.
2. Beat eggs. Using an electric mixer, beat egg yolks and whole egg in a medium bowl on high speed until doubled in volume and eggs hold a slight ribbon, 2-3 minutes.
3. Add other ingredients. Add dulce de leche; beat until well blended. Add flour and beat again until well blended.
4. Fill ramekins. Divide batter among the prepared ramekins.
5. Add ganache. Remove the ganache from the refrigerator. Spoon 1-2 rounded teaspoons of ganache into the center of the cake batter in the ramekins.
6. Bake. Bake cakes in oven until outsides are golden brown in color and the ganache is bubbling, 15-17 minutes.
7. Serve. Transfer sheet to a cooling rack. Carefully run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with sweetened whipped cream or ice cream.