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I inherited from a friend a dozen cans of Nestle dulce du leche and have been wondering what on earth to do with it all. Topping brownies is a start but only uses barely a third of a can of the sweet thick caramel. What to do with the rest left me thinking and searching.
Having tasted the caramel by itself its almost too sweet and needs to be rounded off for better depth of flavor. Salt, specifically sea salt, not that iodized crap sold at the groc rounds out the flavor and enables you to cut through all the sweet and enjoy the caramel notes there too.
This took me a couple of tests to get the recipe just right...one not salty and too cakey, another too salty that you needed a gallon of water afterwards. I used a general purpose sea salt, not an expensive flaked like Maldon. Really this final iteration is awesome.
Sea Salt Molten Lava Cakes
- 1 2/3 c caramel sauce
- 1/2 t sea salt
- 1 whole egg
- 2 egg yolks
- 2 1/2 T flour
- butter and extra flour to dust ramekins
Preheat oven to 375f
Butter and dust with flour 4 small ramekins. Place on baking tray and set aside.
Place egg and yolks with salt in a stand mixer. With whisk attachment beat on high until thick ribbon falls from whisk when stopped and raised. About 2 1/2-3 minutes. Beat in caramel until uniform. Reduce speed and sprinkle on flour, beating until just mixed in.
Divide the batter between the 4 ramekins. Place in oven and bake 14-16 minutes until the top is just set and they are still wiggly. Immediately remove from oven.
To serve run a knife around the edge of the cake. Grab hot ramekin in an oven mitt protected hand and place serving plate upside down over the ramekin. Invert. Give the ramekin light tap to to release the cake. Put a scoop or two of good quality coffee ice cream on the plate and serve.
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