Molten Caramel Cakes
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- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 cups/ 500ml chopped white chocolate
- 1⁄4 cup/ 60ml butter, plus more for the ramekins
- 2 cups/ 500ml store-bought dulce de leche
- 4 eggs, at room temperature
- 1⁄4 cup/ 60ml sugar
- 1 cup/ 250ml all-purpose flour
- maldon sea salt, for sprinkling on top
directions
- Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.
- Preheat the oven to 425 degrees F (220 degrees C).
- Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.
- Divide the batter among 6 ramekins.
- Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.