Molten dulce de leche cakes
I made this for my girlfriend’s birthday from a Bon Appetit recipe. Actually the whole dinner was from that article about La Huella, a beachfront restaurant in Uruguay — shrimp a la plancha, ridiculously good broiled provolone, chimichurri and this quick and rich dessert. Leftover cakes are delicious late at night when you microwave from freezer.
1 2/3 cup dulce de leche
2.25T all-purpose flour (plus extra for flouring ramekins)
2 egg yolks
Preheat oven to 425. Butter and flour 6 4oz ceremic ramekins.
Beat egg and yolks in large bowl, until double in volume (about two minutes). Gradually mix in flour and dulce de leche.
Divide mix evenly among ramekins. Arrange on baking sheet, and bake about 10-12 minutes, until brown with jiggly centers.
Remove ramekins from sheet, and let sit on rack a minute. It’s nice to invert ramekins, but if cakes stick there’s no shame in eating out of ramekin, on a small plate, topped with ice cream. The tart banana ginger ice milk goes really well.