Source: bonappetit.com By Alex Beggs
This dulce de leche dessert is one way to say I love you—but you should probably also say that.
The no. 1 clichéd Valentine’s Day restaurant dessert is molten chocolate cake. Maybe there’s something lovey-dovey written in chocolate sauce on the edge of the plate like “Love ya, sweetcheeks.” A piano guy plays instrumental Phil Collins in the background. LOVE IS SO BEAUTIFUL! The chocolate oozes out of the center, and you realize it’s a metaphor. Your heart melts.
Kisskisskiss!
Or something like that. At home, no one goes fullmolten chocolate cake.It requires making a cake, and a ganache, and doing all kinds of cake gymnastics to make sure the sponge is tender and cooked, the ganache properly melted and silky. It’s a lot.
THIS YEAR IT’S GOING TO BE DIFFERENT. Chris Morocco wanted a Valentine Day’s dessert that wasn’t cheesy, difficult, or overdone. (Sorry red velvet, that means you.) Then Chris had an undisputed good idea: moltencaramelcake. “Yes we want that,”—said everyone at the ideas meeting. Continue Reading Here
Get the recipe:
Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center. Well, folks, it worked.
INGREDIENTS
Filling
- ¼ cup store-boughtdulce de leche
- 1 Tbsp. unsalted butter, room temperature
Cakes and Assembly
- ⅔ cup all-purpose flour
- 1 tsp. kosher salt
- ¼ tsp. baking powder
- 6 Tbsp. unsalted butter, plus more for ramekins, room temperature
- ⅓ cup sugar, plus more for ramekins
- ¼ cup store-boughtdulce de leche
- 2 large eggs, room temperature
- ½ tsp. vanilla extract
Special Equipment
- Four6–8-oz. ramekins