Thinking of You {Molten Dulce de Leche Cakes}

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   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)!


7 thoughts on “Thinking of You {Molten Dulce de Leche Cakes}

  1. you know.. I had a client request these for an upcoming party, so I had to go looking for them. I saw these the other day on the BA site and immediately started to drool. and, I should say, I’m terribly jealous that you made them first 🙂

    My issue is – I’ve got to try and make them gluten / lactose free….. I may just have to make me some “full fat and bad things” just for me 🙂

  2. I really do think you were thinking of me since we talked about these at length when we were last together. Right?! They look so good. I’m definitely going to try these. I may be near a Wal-Mart this afternoon (technically, aren’t we all always near a Wal-Mart?) and perhaps I’ll run in to see if I can dig up some cans of dulce de leche. Although – I was interested in the homemade version we were thinking about. Maybe I’ll just pop a can of sweetened condensed milk in some boiling water and see what kind of trouble I can get into.

  3. I just stumbled on this and NEED to make these, stat! … A friend of mine is doing a mexican themed dinner party and asked that I bring the dessert. I really am not too into flan so after searching, I found this gorgeousness!

    I wonder though…. If I under bake them slightly (so they have a serious jiggle, like 8 minutes), do you think I could bring them to my friend’s place still in the ramekins, then just finish them in the over for a minute or two to warm them and finish cooking? What do you think? … Because surely after all of these months, you much certainly be an expert at these by now.

    Thank you!!

    1. Hi Lindsay:

      To be honest, I’m not sure how that would work. I’ve only ever done them just before serving. They continue to set after you take them from the oven. I wonder if you couldn’t just take the batter in a sealed container and pour them and bake them at the party. I wish I could be more help!

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