Dulce De Leche Lava Cake
You don’t need to be a chocoholic to appreciate lava cake, especially when it’s made with caramel-y dulce de leche. Look for it in the international section of your grocery store, or in a well-stocked Mexican market.
- 1 stick (½ cup) Challenge Unsalted Butter, plus more for ramekins
- ¾ cup dulce de leche
- 1 cup powdered sugar, plus more for serving
- ½ teaspoon Kosher salt
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
1Preheat oven to 425°F. Generously butter four 6-ounce ramekins, dust with flour and place on a baking sheet.
2Place butter and dulce de leche in a medium saucepan over medium heat and cook, whisking, until melted and combined. Whisk in powdered sugar and salt.
3Add eggs, egg yolks and vanilla and whisk to combine. Mix in flour.
4Divide batter across prepared ramekins and smooth tops. Bake for 15-18 minutes, or until tops are golden brown and edges are firm, but center still wobbles.
5Let cool 2 minutes, then run a knife around the edge of the ramekin and carefully invert onto a plate. Dust with powdered sugar and serve.