Chuck Hughes' molten caramel cakes are impressive single-size desserts, oozing with rich molten white chocolate.
Recipe courtesy of Chuck Hughes
Print
Total:
25 min
Active:
5 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
8 servings
Level:
Easy

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

Watch how to make this recipe.

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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