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.
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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!