What is it about finishing a big meal, feeling convinced that you don’t have room for another thing, but then the dessert menu comes around and suddenly you’re struck by an irresistible urge for something sweet? I guess this is my cue to show you these beautiful Dulce de Leche Lava Cakes. There’s something deliciously final about finishing a meal with a caramel-cinnamon-sugar treat.
Dulce de Leche Lava Cakes are elegant treats, simple to prepare, filled with a gooey caramel center surrounded by a warm and delicious cake that bursts open when pierced with a fork. A caramel “lava” seeps from its volcanic center. This. Is. Just. So. Good. Dulce de Leche Lavak Cakes will naturally remind you of another beloved Mexican treat, a churro served with a caramel dipping sauce. One isn’t better than the other, but this one holds a special place in my heart.
No fancy baking equipment is required here, just ramekins and a cake filling made with the star ingredient, dulce de leche. The batter is mixed together and poured into flour-coated ramekins; this will help gently release the cake from the ramekin. Inside is the caramel lava that makes its grand appearance when your fork hits the surface. Before that is revealed, let’s talk about how to serve. On its own, the cake is lovely. A dusting of powdered sugar is lovely and so, too, is a scoop of cool vanilla ice cream that melts over the top of the warm lava cake.
I think it’s fair to say that there’s always room for dessert, especially one so alluring as these fabulous Dulce de Leche Lava Cakes. Expect an eruption of oohs and ahs from eager dessert-eaters when this delightful little cake is placed before them. A cinnamon-sugar-caramel treat that is sure to delight.
Dulce de Leche Lava Cakes are from the Baja-Style Taco Party at Table for 12. It is served with Herby Cucumber Salad, Crispy Beer Battered Fish Tacos, and Grilled Corn Esquites, and Borracho Baked Beans.
Dulce de Leche Lava Cakes
Ingredients
- 2 whole eggs
- 4 egg yolks
- 3 cups (2 13oz cans) dulce de leche
- 2 1/2 tablespoons all purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Flour, for dusting
- Vanilla bean Ice Cream, optional for serving
- Powdered sugar, optional for serving
- Unsalted butter to grease the ramekins
Preparation
- Preheat the oven to 425°F and grease 12 ramekins with unsalted butter and then lightly dust with flour, set aside on a sheet tray.
- In a small bowl, combine cinnamon and sugar. Set aside.
- Whisk eggs in a stand mixer until fluffy and ribbony, 2 - 3 minutes.
- Add dulce de leche and mix until combined.
- Fill each ramekin about two-thirds full (a little over 1/2 cup of batter or two scoops from a standard-sized ice cream scoop). Sprinkle cinnamon-sugar mixture over the top of each ramekin.
- Bake for 10 - 12 minutes until the cakes are set up, but still a little jiggly.
- Remove from the oven and flip onto a dessert plate, dust with more cinnamon sugar, and top with vanilla ice cream. Enjoy! Optional: serve directly in the ramekins.
This recipe is from the Baja-Style Taco Party at Table for 12.