Molten Chocolate and Dulce de Leche Cake |

Molten Chocolate and Dulce de Leche Cake

  • Author: Taming of the Spoon
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x



For the chocolate ganache

  • 1/2 cup whipping cream
  • 4 ounces semi-sweet chocolate, chopped

For the dulce de leche cakes

  • Baking spray with flour (such as Baker’s Joy)
  • 2 large egg yolks
  • 1 large egg
  • 1 2/3 cups canned or jarred dulce de leche
  • 2 1/2 tablespoons all-purpose flour
  • Sweetened whipped cream or vanilla ice-cream for serving


For the chocolate ganache

  1. 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. Transfer bowl to the refrigerator and chill chocolate ganache until firm enough to scoop, about 1 hour.

For the dulce de leche cakes

  1. Preheat oven to 425 degrees. Spray 6 (4-ounce) ramekins with baking spray. Place the ramekins on a rimmed baking sheet.
  2. 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. Add dulce de leche; beat until well blended. Add flour and beat again until well blended. Divide batter among the prepared ramekins. Remove the ganache from the refrigerator. Spoon 1-2 rounded teaspoons of ganache into the center of the cake batter in the ramekins.
  3. Bake cakes in oven until outsides are golden brown in color and the ganache is bubbling, 15-17 minutes.
  4. 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.


Recipe adapted from Bon App├ętit.