Chocolate Cake

Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel

April 24, 2014
2 Ratings
Photo by My Paris Kitchen
Author Notes

Because of the sticky dulce de leche in the bottom, I use standard 4-ounce (125ml) porcelain ramekins and serve the cakes 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.

Note: You can find dulce de leche at well-stocked supermarkets or stores that specialize in Mexican and South American products, or you can make your own, using the recipe on my website. —David Lebovitz

  • Serves 6
Ingredients
  • 8 tablespoons (4 ounces/115g) 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 (225g) bittersweet or semisweet chocolate, chopped
  • 6 tablespoons (90g) packed light brown sugar
  • 4 large eggs
In This Recipe
Directions
  1. Preheat the oven to 400ºF (200ºC).
  2. Butter six ramekins or custard cups. Dust each with cocoa powder and tap out any excess. Put a heaping tablespoon of dulce de leche in each cup, then divide the flaky salt among them by sprinkling it over the dulce de leche. Put the custard cups on a baking sheet.
  3. In a bowl set over a pan of simmering water, melt the chocolate with the butter, stirring until smooth. Remove from the heat and stir in the cocoa powder and the brown sugar. Mix in the eggs, one at a time.
  4. Divide the chocolate mixture among the custard cups and bake for 15 minutes, or until the sides are firm but the center is still shiny and quite jiggly. Let the cakes cool for at least 5 minutes before serving.

See what other Food52ers are saying.

  • Nan
    Nan
  • Hailey7
    Hailey7
  • Tami Ware
    Tami Ware
  • Zensister
    Zensister
  • David Lebovitz
    David Lebovitz

    11 Reviews

    Nan October 4, 2016
    Restaurant quality dessert! Since there were only 4 of us for dessert, I used 7 ounce size ramekins (instead of the recommended 4 ounce size) and divided the batter between them, cooked for about 18-20 minutes. That was too much goodness for one sitting. Very indulgent. All agreed it was as good as we would get in a fancy restaurant.
     
    David L. November 11, 2016
    Very happy you liked them!
     
    bwf17 March 11, 2015
    What size ramekins please?
     
    David L. November 11, 2016
    Hi bwf17: I use 4oz/125ml sized ramekins (that's noted in the headnote, before the recipe) but as Nan noted in this comment thread, she used larger ones and they came out great in them. Happy baking!
     
    Hailey7 May 12, 2014
    They were very good. Warning: if you're particular about texture, you might want to bake them just a little longer, because I thought mine were firm after 13 minutes, but the centers were still very gooey. They are also very, very rich; most of us could only finish half a ramekin, and we're hearty eaters.
     
    FJT May 2, 2014
    Looks like a great gluten-free dessert - definitely going to try this!!
     
    marymary May 2, 2014
    Making this for Mother's Day - Thanks!
     
    Tami W. May 2, 2014
    This looks amazing! I love to make French truffles with Valhrona chocolate! And I adore Paris!
     
    Kelly May 2, 2014
    Poco Dulce Toffee Chocolate
     
    Zensister May 2, 2014
    My favorite indulgence changes with my mood. Today, I'm looking forward to dark chocolate covered marzipan with apricot gelee. If the SoCal heat wave doesn't let up soon, it will be your chocolate sorbet.
     
    hagarita May 1, 2014
    this sounds so delicious! i can't wait to make them.
    i usually go for a good chocolate mousse when i need to satisfy my cacao craving.