25 minutes
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.
Cocoa Powder
teaspoons
tablespoons
Bittersweet Chocolate
0 oz
teaspoons
tablespoons
each
each
Prepared Dulce De Leche, kept cold
teaspoons
Confectioners’ Sugar
to taste
Flaky Sea Salt
to taste
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.
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.
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.
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.
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.
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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