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David Lebovitz's Individual Chocolate Cakes

By • May 1, 2014 • 130 Comments

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All week long David Lebovitz -- professional cook, baker, and blogger -- will be sharing recipes from his new book, My Paris Kitchen. Follow along to win one of six copies we're giving away -- and find out why Paris really is always a good idea.

Today: Dessert, just the way we like it -- personalized, with a molten surprise inside.

Because of the sticky dulce de leche in the bottom of these cakes, I use standard 4-ounce porcelain ramekins and serve them right in the ramekins. But you can use any kind of ovenproof custard cup for this recipe; the mixture will rise a bit in the oven, but not enough to overflow. 

Do be sure to let the cakes cool for at least 5 minutes before serving, and let guests know the little molds are still hot. To cool things down, serve these with a scoop of vanilla or coffee ice cream, or pass a pitcher of cold, heavy cream for guests to help themselves. 

You can find dulce de leche at well-stocked supermarkets or stores that specialize in Mexican and South American products, or try making your own.

Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel 

Serves 6

8 tablespoons (4 ounces) unsalted butter, cubed
2 tablespoons unsweetened cocoa powder, plus more for the ramekins
6 generous tablespoons dulce de leche (see note)
1 scant teaspoon flaky sea salt, preferably fleur de sel
8 ounces (225 grams) bittersweet or semisweet chocolate, chopped
6 tablespoons (90 grams) packed light brown sugar
4 large eggs 

See the full recipe (and save and print it) here.

We're giving away a little piece of Paris every day this week! To enter to win today's copy of My Paris Kitchen, tell us in the comments: What's your favorite chocolate indulgence? We'll pick six winners at random this Friday, May 2nd!

Photos excerpted from the book My Paris Kitchen by David Lebovitz. © 2014 by David Lebovitz. Reprinted by permission of Ten Speed Press. All rights reserved.

Jump to Comments (130)

Tags: david lebovitz, chocolate cake, molten, individual, dulce de leche, fleur de sel, desserts, my paris kitchen

Comments (130)


5 months ago Susana Oliveira

too too sweet, won't do them again


11 months ago Katelinlee

I might be too late for the contest, but my favorite discovery lately is David's "Chocolate Idiot Cake."


11 months ago Ren

chocolate gelato


11 months ago Melissa

dark chocolate bars. I recently had a coconut toffee one - amazing.


11 months ago Megan

I love my chocolate salted cookies!


11 months ago Jen

dark chocolate and roasted unsalted almonds


11 months ago SallyM

choclate ice cream!


11 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

These sound divine.


11 months ago Melissa

anything chocolate! chocolate cake, chocolate chip cookies, a bar of dark chocolate!


11 months ago Jen

Fave indulgence is always the piece or two that somehow goes missing whenever I'm making a chocolate dessert...


11 months ago Cristina Sciarra

I am pretty into Madecasse's Citrus & Pink Pepper dark chocolate at the moment.


11 months ago Anders G. Gustafson

Insanely gooey chocolate chip cookies. All day.


11 months ago clementinebakes

I love chocolate mousse, preferably Julia Child's recipe, with a little salt and vanilla added in for extra flavor!


11 months ago mariana

Anything made of chocolate, really.


11 months ago Deb

My husband's homemade chocolate chip cookies!


11 months ago Valerie

Double chocolate brownies.


11 months ago deb oswald

DARK CHOCOLATE of the best quality. I really love the bars that come with some sea salt mixed in. DIVINE


11 months ago Emma

Chocolate chip cookies! Nothing exciting, but they always hit the spot!


11 months ago DT

David, please enlighten us about the great divide between French versus American food photography. As a Top Chef France enthusiast and recent subscriber to your feed, I now find the literal mutilation of these fondants au chocolat a bit jarring. Ghislaine Arabian would not be pleased. I hear her saying, “ C’est pas elegant, ça donne pas envie.”… I recently showed my French office mate at food blog of a North American friend. She was not impressed by the whole rustic look. She said, “non, c’est pas assez fin pour moi.” I am convinced that the American –French divide in food photography aesthetics is massive. Is it about accessibility? I admit my Pierre Hermé tome has yet to be cooked from.


11 months ago masapas