Dulce De Leche Lava Cake

You don’t need to be a chocoholic to appreciate lava cake, especially when it’s made with caramel-y dulce de leche. Look for it in the international section of your grocery store, or in a well-stocked Mexican market.







  • 1 stick (½ cup) Challenge Unsalted Butter, plus more for ramekins
  • ¾ cup dulce de leche
  • 1 cup powdered sugar, plus more for serving
  • ½ teaspoon kosher salt
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour


  • 1

    Preheat oven to 425°F. Generously butter four 6-ounce ramekins, dust with flour and place on a baking sheet.

  • 2

    Place butter and dulce de leche in a medium saucepan over medium heat and cook, whisking, until melted and combined. Whisk in powdered sugar and salt.

  • 3

    Add eggs, egg yolks and vanilla and whisk to combine. Mix in flour.

  • 4

    Divide batter across prepared ramekins and smooth tops. Bake for 15-18 minutes, or until tops are golden brown and edges are firm, but center still wobbles.

  • 5

    Let cool 2 minutes, then run a knife around the edge of the ramekin and carefully invert onto a plate. Dust with powdered sugar and serve.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.