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    Chocolate Dulce Puddle Cakes

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    Pixicook editorial team

    Indulge in a delightful treat with these Chocolate Dulce Puddle Cakes, perfect for a cozy dessert moment. This recipe yields two small, single-serving cakes, and with just a bit of preparation, you’ll have a delectable dessert ready in no time.

    Ingredients for Chocolate Dulce Puddle Cakes

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Cocoa Powder

    teaspoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Bittersweet Chocolate

    0 oz

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Granulated Sugar

    tablespoons

    Substitute chevron-down

    Large egg

    each

    Substitute chevron-down

    Egg Yolk

    each

    Prepared Dulce De Leche, kept cold

    teaspoons

    Substitute chevron-down

    Confectioners’ Sugar

    to taste

    Substitute chevron-down

    Flaky Sea Salt

    to taste

    Substitute chevron-down

    How to Make Chocolate Dulce Puddle Cakes

    1. Prepare Ramekins

    Preheat your oven to 425°F (220°C). Generously butter two 6-ounce ramekins and dust the insides with cocoa powder.

    2. Melt Chocolate and Butter

    In a heatproof bowl, combine the butter and bittersweet chocolate. Gently melt them together using a microwave on low heat or over simmering water.

    3. Combine Ingredients

    Whisk in the kosher salt and granulated sugar until fully combined. Then, add the whole egg and the egg yolk to the mixture, whisking until smooth.

    4. Add Cocoa Powder

    Incorporate the cocoa powder into the batter, ensuring there are no lumps. Divide the batter evenly between the prepared ramekins.

    5. Add Dulce de Leche and Bake

    Spoon two teaspoons of cold dulce de leche into the center of each ramekin, sprinkle a pinch of flaky sea salt, and bake for about 10 minutes.

    6. Serve

    Let the cakes cool for about 2 minutes after baking. Carefully unmold the cakes onto dessert plates and dust the tops with confectioners’ sugar.

    Pitfalls and tips

    Quality Ingredients

    Start with high-quality chocolate, ideally a bittersweet or dark chocolate with at least 70% cocoa content. The better the chocolate, the more intense and flavorful your cakes will be. Similarly, use fresh, unsalted butter, and quality eggs for the best texture and taste.

    Timing is Everything

    Bake just until the edges are set but the center still jiggles slightly when shaken—around 10-12 minutes. Every oven is different, so start checking a minute or two early. Remember, the cakes will continue to cook from residual heat after being removed from the oven.

    Temper Chocolate and Butter Carefully

    Melt the chocolate and butter together over a double boiler to prevent burning and ensure a silky consistency. This gentle heating method maintains the chocolate’s structure and shine. Stir constantly, and remove from heat just before completely melted, letting residual heat finish the job.

    Prep the Baking Vessels

    Thoroughly butter and flour your ramekins or molds to ensure that the cakes release easily after baking. Consider dusting with cocoa powder instead of flour for an extra chocolatey finish and to eliminate any white residue.

    Perfect the Emulsification

    When combining the melted chocolate mixture with the eggs, ensure the eggs are at room temperature to prevent the chocolate from seizing. Gradually whisk the chocolate into the eggs to create a smooth, uniform batter with no lumps.


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