CLICK HERE FOR BLOGGER TEMPLATES AND MYSPACE LAYOUTS »
.
.
.

Chocolate Dulce de Leche mini cakes


A cross between chocolate soufflés and moist brownies lures me in every time.
Injections of sea salt and Dulce de Leche centers just gave them a deserved ooh la la.



This past month is definitely a time where I got more than my share of Chocolate fixes. 
Alright, who am I kidding...
bitter-sweet chocolate bars are always lingering around for their next use ;o)


One of my favourites is making a super simple chocolate molten style brownie cakes
Since Dulce de Leche was in spare mode, I decided to inject more happiness into these cakes.



A tiny sprinkle of sea salt was just the right spike to bring this dessert up another notch.

This 1-bowl technique is one of the simplest of all the...
molten chocolate type recipes I have in my repertoire. 

Did I forget to mention that you will not need an electric mixer!



One Bowl
Chocolate mini cakes 
with Dulce de Leche centers

No beater required

yields 6 x [1/2 cup (125ml) ramekins]

Printer version

INGREDIENTS:
(American / Metric measures)

. 12 Tbsps. (180ml) Dulce de Leche
. pinch of sea salt
...
. 4 oz. (115g) bitter-sweet (65-70%) Chocolate 
. 1/4 cup (125ml) unsalted butter 
...
. 1 cup (90g) confectioners' sugar 
. 1 tsp. (5ml) pure vanilla extract 
. 3 large eggs 
. 6 Tbsps. (50g) all-purpose flour 

optional topping:
confectioners' sugar


PREPARATION:


Dulce de Leche interiors: (prepare ahead of time for a minimum of 2 hours) 
1. Harden six small scoops (2 Tbsps. each) of Dulce de Leche into the freezer.  Place them onto a parchment or wax paper lined small platter.

Cakes:
. Pre-heat the oven to 425F/220C/Gas5.5
. Position the rack in the center of the oven.
. Grease and lightly dust the ramekins with flour.  Place them on a baking sheet and set aside.

2. Prepare to use a stainless steel or glass bowl that fits snugly onto a small-medium saucepan.  Over a lightly simmering water, place the butter and chocolate together into the bowl.  Stir it once and a while until it's fully melted.  
3. Remove the bowl from the heat and whisk in the confectioners' sugar and vanilla.   Continue whisking while adding one egg at the time and blend well.  Lastly, gradually whisk in the flour.


4. Pour half the chocolate batter evenly throughout the 6 ramekins.  
5. Add the semi-frozen Dulce de Leche balls in each center.  Sprinkle a tiny pinch of sea salt on each.  Afterwards, cover the tops with the remaining batter.



6. Bake them for about 12 minutes or until sides are firm but centers are still soft.  
Let them stand for 2 minutes before carefully running a small knife around edges of cakes to loosen them.  Invert cakes onto dessert plates and remove the cups.  Optional: Decorate with some more confectioners' sugar.  (I used a small stencil)  Remember, this dessert has to be served warm.  Enjoy.
Make Ahead:
You can prepare these ahead of time (up to 3 days) and bake them later.  Cover each ramekin with plastic wrap and place them into the refrigerator.  Leave them out for about 30 minutes before baking them.  If taking them out from the freezer, they should be thawed lightly first in the refrigerator.  Bake as directed.







Who needs a reason to make chocolate desserts?

I've started adding it to my espresso in the morning...talk about a boost to get the day going.

Is this a sign of aging?!?...or just enjoying a gourmet touch to start the day off right?


Have a great week everyone.
Flavourful wishes,
Foodessa



Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com




Go HERE for more SWEET creations.


Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


Here’s just a few more of my Chocolate fixes ;o)