Molten Dulce de Leche Cake (From Bournemouth Echo)

Molten Dulce de Leche Cake

11:00am Thursday 18th February 2010 in

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Molten Dulce de Leche Cake

Serves 4

115g butter, plus extra for greasing

300ml dulce de leche, at room temperature

2 large egg yolks

2 large eggs

2 tbsp sugar

1/8 tsp salt

1/4 tsp ground cinnamon

1tsp vanilla extract

35g plain flour, sifted, extra for dusting

4 x 175ml foil cake cases or fluted tin cups

Preheat oven to 180°C/Gas Mark 4. Brush cases with butter and dust with flour. Shake off excess flour.

Melt butter in a medium saucepan over very low heat. When just melted, remove pan from heat and add the dulce de leche. Whisk slowly and constantly until blended, 3-5 minutes.

In another bowl, whisk egg yolks and whole eggs together. Add sugar and salt. Pour dulce de leche mixture into eggs and whisk well. Add cinnamon and vanilla and continue to whisk. Add flour and fold in gently with a rubber spatula, making sure there are no lumps.

Pour mixture into cases, filling each one almost to the top. Bake until the edges are set but the centre is still soft, about 6-8 minutes. (Be aware that the cake will not change much in colour during the baking time, nor will it rise.) Remember each oven is different and this is a delicate recipe.

Remove the cakes from the oven.

Immediately invert each case on to a plate and serve with vanilla cream.