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Yes, sugar is bad, but birthdays are good!

Posted in Crazy Wisdom,Recipes on Thursday, September 29, 2011 at 12:50 pm by flerly.

Any and all personal goals notwithstanding, for my birthday I am making this recipe no matter what. THIS is what I want for my birthday, barring another Melting Pot visit for the “Dark Chocolate and Dulce de Leche with Sea Salt” fondue.

Hips, you have been warned.

Chocolate Dulce de Leche Lava Cake


113 g (1 stick) unsalted butter, plus a little more for melting and brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
168 g (6 ounces) dark chocolate (70 percent cacao), chopped
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt

Jar of good quality dulce de leche (you can also make it yourself, learn how to here) (you can also just substitute regular caramel)
Flaky or coarse sea salt for sprinkling
Confectioners’ sugar for sprinkling

1.    Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
2.    In a medium saucepan, melt the  stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
3.    In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
4.    Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of dulcet de leche into each ramekin. Sprinkle with sea salt (if using coarse salt 2 granules is enough) and cover with the remaining chocolate batter.
5.    Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
6.    Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.


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