Dulce de Leche Molten Cake

November 15, 2012

I am a dreamer and my dreams are big. I can see them in the sky and as far away you think they may be I, on the other hand, can almost touch them. Every step I take towards reaching my goals fills my heart. I get incredible satisfaction by simply moving forward regardless of the outcome. But there are other times when I am weak and I let the lack of immediate results take a toll on my heart and play with my mind, and that my friends, has been happening lately; I have been overanalyzing this blog. I started doing this out of love, passion, and a personal desire. But knowing that there is a world out there that can be engaged calls my name and is fooling me into basing my happiness on the numbers, the visitors, the comments, the likes, the, the… argh! Yes, argh is right. I wish I could be doing a lot more but time and other commitments allow me to only do so much.

Luckily, I was recently inspired by a young girl who, during her remarks after receiving an award explained a concept that seems simple but most times overlooked. What she said gave hope and a sense of fulfillment to my impatient heart. Paso a Paso which means step by step, these were her words. Her speech reminded me that I may not be able to have hundreds of comments yet, I may still not be able to raise money for my Food for Thought cause, and I may not even know if you are reading or liking what you see but what I do know is that paso a paso I am building my vision, I am leaving a legacy for my daughter and I am working towards savoring in the future that big dream in the sky. Today I want you to know that you are doing great things and that paso a paso (step by step) you will achieve your dreams.

Ohh, if only our life and things were as sweet and simple as this next recipe. Really, believe me, it is suuuuper easy. It requires just three ingredients and after following a few short steps, you will have a fairy-tale-like, even-better-than-your-dreams dessert. Enjoy!

Dulce de Leche Molten Cake

As I said, it’s like a fairy tale. It all started once upon a time when sweet dulce de leche, a few eggs and some flour met to become a scrumptious dessert.

The eggs were beaten; the dulce de leche joined the mix and then came the flour all to make me happy as a bee.

The enchanted mix was baked and after 12 short minutes in the oven, Poof! It became dulce de leche molten cake!

Perfect for this princess (wink), who believes in happy endings!

Dulce de Leche Molten Cake – yields 6


5 tablespoons all-purpose flour plus a bit more for flouring the ramekins

4 large egg yolks

2 large eggs

3 1/3 cups canned or jarred dulce de leche


Preheat oven to 425

Butter and flour six 8 ounces ramekins

Beat egg yolks and eggs in a medium bowl for about 3 minutes until eggs double in volume.

Add dulce de leche and beat until well blended.

Add the flour and beat until well blended.

Divide batter among ramekins leaving a ½ inch space on top

Place ramekins on a baking sheet; transfer sheet to oven.

Bake for 12 minutes.


  • Allow cakes to cool down for about one minute before serving.
  • Run a knife around edges of ramekins to loosen cakes for easy removal.
  • Invert one side onto a plate and quickly invert it again if you would like the round side to be on top.
  • Before inverting the cakes make sure the top got fully baked and is not sticky.

Recipe from La Huella pastry chef Florencia Courreges via Bon Appetit

23 Responses to “Dulce de Leche Molten Cake”

  • Raphaelina

    Eso se ve ricooo!!!! <3 dulce de leche. A good treat for thanksgiving day 😉

  • Live.Love.Laugh

    I can tell you what you are doing is incredible. Your blog looks so professional, your pictures make me hungry or at least anxious for the moment I get into the kitchen and start making those tasty and simple recipes (that is how you make them to look…simple). It is a matter of time; be patient and you will see the results. Don’t give up!

  • Keila Pena

    This is AMAZING! The picture alone is delicious …

  • Carolina

    Thank God we live far away from each other because i will be in your place knocking the door everytime you post any of your delicious ideas. Molten Cake one of my favorite. I would like to add vanilla ice cream to the dulce de leche molten cake.

  • I have a lot of dulce de leche and manjar at home, so I will definitely try making this recipe soon. The photos are gorgeous and I’m getting hungry!

  • Oh these molten cakes sound so good!

  • Lana

    I made these last night – they were very delicious!!!
    The recipe ingredients state that 5 tablespoons all-purpose flour are needed, but the preparation only calls for 2.5 tablespoons. Is the 5 tablespoons an error? I only used 2.5 when I made them.

    • Thanks Lana, this was a typo thanks for catching it and I am interested to know how it turned out with just 2.5 tablespoons of flour as the correct amount is 5. I doubled my recipe from the original recipe and that is why I had 2.5 in the directions and 5 in the ingredients. In order to be proportional to rest of the quantities listed in the ingredients list, you should have used 5 tablespoons of flour. How did it turned out with just 2.5? Thanks again.

      • Lana

        Hi Melissa, They turned out great – I would never have know there was too little flour. I made them for my daughter’s birthday and my family raved about them. This is definitely something I’ll make again. My younger daughter wants me to make them with white chocolate instead of Dulce de Leche. Do you know how?

        • Awesome!! so glad it worked I might use 2.5 tablespoons of flour next time myself. For the white chocolate version you will need to replace the dulce the leche for melted white chocolate. I am not sure of the exact quantities right now but I will do my homework and let you know.

  • Lana

    Great. Thanks. One small thing about the 2.5 tbsp of flour – I didn’t remove the cakes from the ramekins so with less flour they might be a bit less “stable” and fall apart on removal.

  • Yeisa

    Genial! Lo haré. Congrats por el blog lo amo 😉 excelente!

  • deborah

    can you prepare the batter the day before,take out and cook the next day after bringing to room temperature?

    • I have not tried that but I dont see why not. There are no leavening agents in this recipe so I think you are safe to do so. let me know how it works. :)

      • deborah

        i made it the day before and it came out beautifully! i just made sure it came to room temperature before putting in the oven. this worked well as i had 40 people to make it for so even though it was a quick and easy recipe, did not want to be cooking with so many guests.

        • Ohh waoo 40 guests! what was the occasion? You are my hero you made 40? tell us more … :) ohh and also great tip, waiting for it to come down to room temperature was a smart move. Did your guests liked them?

          • Candice

            Would any Caramel sauce work? I can’t get Dulce de Leche where I’m from :(

          • I have not tried with caramel, just dulce de leche. But you can make dulce de leche at home. All it is sweetened condensed milk cooked down. Google how to make dulce de leche and there will be many tutorials. My favorite is using the crockpot. Good Luck and let me know how it turns. It is fantastic I promise!

Trackbacks & Pings

Leave a Reply

  • Facebook Pinterest Twitter Instagram