If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
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
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.