Love Is Cool But Molten Caramel Cake Will Never Ghost You

Source: 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.


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

Photo by Chelsie Craig, Food Styling by Pearl Jones

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.



  • 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

Go to recipe HERE for preparation and instructions

A.D. Berry

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