I’d like to tell you I was thinking of you when I made this recipe. I really would, because then, somehow, I could justify having eaten as many as I did.
The truth of the matter is, I haven’t thought about much of anything lately except these cakes. And maybe (perhaps?) the fall/Halloween festival at my son’s school which has (maybe?) consumed my entire world for the last month (or three). But also these cakes.
And now? That the fall festival has come and gone (and there was much rejoicing!)? I can focus on you (ahem, I mean, these cakes).
Because holy molten deliciousness, Batman. These are good. No, not good. No. These are sinful. Evil, really. Mostly because they’re much too easy to make. If they were difficult or time consuming, I might not be tempted to make them again. And again. And again.
And it only gets worse. You can add a scoop of vanilla ice cream or a dollop of whipped cream for a truly ridiculous, over-the-top indulgence. That’s how evil this really is. But also? Rich, and creamy, and gooey. It’s really too good to pass up. Terribly, awfully, sinfully good.
So see? I really was thinking of you after all. You’re welcome.
This recipe entered my world via my Facebook newsfeed back at the beginning of the month. It may have appeared in an earlier issue of Bon Appetit magazine, but I got it from bonappetit.com. The ingredient list was comically short: 1 egg, 2 egg yolks, 2 1/2 Tablespoons of flour and a can of dulce de leche. Mix and bake.
The only reason it took me almost a whole month to try it was I couldn’t find the canned dulce de leche they specified in the ingredient list (I wanted to try it exactly as written first – next time I’ll try making my own caramel). I finally decided to check our local Wal-Mart of all places, and voila! There, nestled on the top shelf, next to a variety of cans of la lechera, was a small collection of Nestle-brand dulce de leche. I snatched up four, and scurried home to fulfill my month-long desire for these cakes.
You can find the recipe here. I followed it to the letter, only deviating to add a pinch of salt to the batter before baking (next time I think I’ll add a bit more salt, just because salted caramel is always better in my humble opinion). I also didn’t have any 4-oz ramekins, so I used my 4-oz canning jars, and they worked like a charm. We baked ours in a convection oven for 10 minutes, rather than the 12-14 the recipe specifies, and they were just right when they came out. The whole thing only took 15 minutes start to finish, so you could easily whip these up at a dinner party (or just when you’re craving something sweet. Like, right now). I did mine in a stand mixer, but you could use a hand-held mixer if you don’t want to lug out your Kitchen Aid. I would say you could mix them by hand, but you’d need to whisk pretty vigorously in order to get your eggs to double in volume.
Which, come to think of it, might mean you’d burn off enough calories to justify eating more than one of these little babies. Not that anyone would ever be that self-indulgent. Especially not me.
Enjoy (and Happy Halloween)!