DULCE DE LECHE CREPE CAKE
Provided by Food Network Kitchen
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crepes: Combine the milk, eggs, flour, cocoa powder, granulated sugar, vanilla and salt in a blender and process until smooth. Refrigerate the batter 30 minutes.
- Lightly brush a 10-inch nonstick skillet with melted butter and place over medium heat. Add a scant 1/4 cup of batter and quickly swirl the pan to coat the bottom. Cook until set on top and golden on the bottom, about 30 seconds. Carefully lift the edge of the crepe with a rubber spatula, then flip with your fingers and cook 20 more seconds. Invert the crepe onto a plate. Repeat with the remaining batter to make 14 to 18 crepes, brushing the skillet with more butter as needed. Stack the finished crepes on the plate and let cool completely. (The crepes can be made up to 1 day ahead; let cool, then wrap the stack in plastic wrap and refrigerate.)
- Make the filling: Beat the butter in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy. Add 2 3/4 cups confectioners' sugar in 2 batches, beating until smooth and fluffy. Add the dulce de leche and beat until combined. (The filling can be made up to 1 day ahead; cover with plastic wrap and refrigerate, then beat for a few minutes with a mixer before using.)
- Assemble the cake just before serving: Place 1 crepe on a platter or cake stand. Spread with a scant 1/4 cup of the filling, then top with another crepe. Repeat with the remaining filling and crepes, ending with a crepe on top.
- Beat the heavy cream and the remaining 1 tablespoon confectioners' sugar in a stand mixer fitted with the whisk attachment until stiff peaks form. Spread on top of the cake and drizzle with dulce de leche. Serve immediately.
DULCE DE LECHE LAVA CAKE RECIPE BY TASTY
Here's what you need: doce de leite, butter, egg yolks, eggs, flour, butter, flour, ramekins
Provided by Tasty
Categories Bakery Goods
Time 30m
Yield 4 cakes
Number Of Ingredients 8
Steps:
- In a medium bowl, mix Doce de Leite and melted butter.
- In a separate medium bowl, mix egg yolks and eggs. Once combined, mix in Doce de Leite mixture.
- Add in flour, a little at a time, to ensure everything is mixed evenly and the batter is smooth.
- Line ramekins with butter and flour. Pour out excess flour. Divide Doce de Leite batter in each ramekin. Leave about ¼ inches (6 mm) from the top.
- Bake the cakes for 425˚F (220˚C) for 12-14 minutes. The cakes should be golden brown and should jiggle in the middle. The more you bake, the less molten the center will be when you cut into it.
- Run a knife along the edges of the ramekin to loosen and invert onto a plate. Serve with ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 510 calories, Carbohydrate 39 grams, Fat 33 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams
DULCE DE LECHE CAKE
Dulce de Leche Cake is one of the best caramel cakes out there. It has dulce de leche in the cake, soaking syrup and the cream, and the hazelnuts add a very pleasant crunch.
Provided by Marina | Let the Baking Begin
Categories Dessert
Time 5h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with the baking rack in the middle. For a rectangular cake: Line 2 large 12" x 18" or 15" x 21" baking sheet pans lined with parchment or silicone mats & set aside (alternatively butter and flour the sheet pans). For a round cake - butter and flour three 8-inch round cake pans*
- Mixture 1: In a bowl of a stand mixer whip together 4 eggs, 1 cup sugar, and ½ tsp salt for ~10 minutes. Eggs should be whipped until the mixture flows off the beater in a ribbon that takes 2-3 seconds to disappear.
- Mixture 2: When the eggs are almost done whipping, in a medium bowl whisk together 1 cup sour cream, 1 can dulce de leche and 1 tsp of baking soda until no lumps of dulce de leche are seen. The mixture will increase in volume from the baking soda, so make sure to use big enough bowl.
- Combine: Fold the two mixtures together, being careful not to overmix and deflate the batter.
- Add the dry: Sift in 2 cups of flour and 2 teaspoons of baking powder, then fold the batter until fully incorporated. Do not overmix or the cake will be tough.
- Pour & Bake: Divide the batter between the 2 prepared baking sheet pans (or 3 rounds ones for a round cake) into an even layer. Bake for ~9 minutes for the rectangular pans or ~12 min for round cake pans, or until the top is lightly golden and springs back when touched, or when the toothpick inserted into the middle comes out clean. Remove from the oven, allow to cool for 5 minutes, then invert onto a cooling rack to cool completely.
- Roast: Preheat oven to 325F° with the baking rack in the center.Place the hazelnuts onto a rimmed baking sheet and bake for about 15 minutes, tossing the nuts about every 4 minutes and tasting to see if they're roasted to your liking. Remove from the oven and allow to cool completely.
- Skin the hazelnuts: Add the nuts to a ziplock bag and keep shaking and rubbing the hazelnuts between the palms of your hands until the skin is removed. Next, shake the bag so that hazelnut skins sink to the bottom of the bag, and remove the nuts to a separate bowl, discarding the skins. Leave 20 or so hazelnuts whole, chop the rest of the nuts with a sharp knife to a medium size, or pulse a few times in the food processor, or add to a ziplock bag and crush with a rolling pin.
- Combine the evaporated milk and the dulce de leche with a whisk or an immersion blender until smooth. Pour into a squirt bottle if available.
- If using heavy whipping cream instead of whipped topping, whip the cream with a mixer until medium peaks and refrigerate.
- Whip 8 oz of cubed room temperature butter and 8 oz cubed cream cheese for about 4-5 minutes or until the mixture is very fluffy. Scrape down the bowl several times throughout. Add the dulce de leche in 2 additions and whip after each until just incorporated.
- Fold in the refrigerated whipped cream (or whipped topping) into the caramel cream in two additions.
- Flip each cake upside down and peel off the parchment paper or the silicone mat from the back. Cut the rectangular cakes widthwise into two equal pieces (you will have 4 cake layers now). For the round cakes use a long serrated knife to split each cake layer in half, horizontally (giving you 6 total layers).
- Reserve about 2 cups of cream and set aside (1 1/2 cups for a round cake)Place a dab of frosting onto the serving plate. Now top with the fist cake layer and press to adhere. Layer the cake by soaking each layer with the soaking syrup, then spreading some caramel cream and sprinkling some chopped hazelnuts. Repeat the process with the rest of the layers.
- Add the final layer, then use 1 1/2 cups of the reserved caramel cream (1 1/4 cups for round) to cover the top and sides of the cake.
- Cover the cream with chocolate flakes by sprinkling the top and pressing it against the sides. OR prepare chocolate ganache and pour it over the top of the cake.
- Use the remaining cream ( 1/2 cup for rectangular or 1/4 cup for round) to pipe on cake top and decorate with whole roasted hazelnuts (use chopped hazelnuts for round version).
- Refrigerate the cake for about 2-3 hours before serving. Serve cold or room temperature.
Nutrition Facts : Calories 287 kcal, Carbohydrate 26 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 174 mg, Sugar 20 g, ServingSize 1 serving
MOLTEN DULCE DE LECHE CAKES
Make and share this Molten Dulce De Leche Cakes recipe from Food.com.
Provided by Member 610488
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Butter and flour 6 (4 oz) ceramic ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes.
- Add dulce de leche; beat until well blended, then gradually add 2 1/2 tablespoons flour; beat until well blended. Divide batter among ramekins.
- Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12-14 minutes.
- Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.
Nutrition Facts : Calories 41.5, Fat 2.3, SaturatedFat 0.8, Cholesterol 92.5, Sodium 14.6, Carbohydrate 2.6, Fiber 0.1, Sugar 0.1, Protein 2.3
DULCE DE LECHE LAVA CAKES
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray two 6-ounce ramekins generously with cooking spray and place on a baking sheet.
- Microwave the dulce de leche and butter together in a medium microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth. Stir in the powdered sugar until well blended. Whisk in the egg and yolk, then add the vanilla. Stir in the flour until you have a smooth batter. Divide between the prepared ramekins.
- Bake until the edges of the cakes are firm but the centers are still soft, 11 to 13 minutes. Let stand for 1 minute, then run a butter knife around the edges of the cakes and invert onto individual plates while still warm. Sprinkle with powdered sugar and serve with the ice cream.
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MOLTEN CARAMEL CAKES RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (25)Estimated Reading Time 6 minsServings 4
- Stir dulce de leche and butter in a small bowl until well combined. Dollop in 4 equal-size blobs on a metal baking dish or baking sheet. Freeze at least 30 minutes or up to overnight until very firm (the sugar will keep it from freezing completely solid).
- Using an electric mixer on medium-high speed (use the paddle attachment if you’re using a stand mixer), beat ⅓ cup sugar and 6 Tbsp. butter in a medium bowl until light and fluffy, about 4 minutes. Add dulce de leche and continue to beat until incorporated, about 1 minute. Beat in eggs, one at a time, until combined, followed by vanilla. Beat mixture on medium-high speed 1 minute (it might look slightly grainy and separated, and that’s okay!). Reduce mixer speed to low and beat in reserved dry ingredients until smooth.
DULCE DE LECHE MOLTEN LAVA CAKES - HONEST COOKING
From honestcooking.com
4/5 (2)Servings 8Cuisine French And Spanish InspiredCategory Dessert, Baking
DULCE DE LECHE LAVA CAKE, THE BEST RECIPE - HORNO MX
From hornomx.com
Cuisine ArgentinianCategory Dessert, SweetsServings 6Total Time 24 mins
- Preheat the oven to 428º F (220º C). Grease with butter and cover with flour the ramekins (about 4-6 ramekins of your desired size) so the lava cakes don't stick.
- In a different bowl, using an electric mixer or a whisk, beat the egg yolks and eggs for 3 minutes until you get a fluffier and lighter in color mixture .
- Carefully add in the dulce de leche mixture to the eggs mixture and incorporate using a rubber spatula.
DULCE DE LECHE LAVA CAKE RECIPE - THE FOODIE DIARIES
From thefoodiediaries.co
Servings 4Estimated Reading Time 4 minsCategory Dessert
- Take 2 to 4 ramekins (depending on the size) and grease each well with butter and flour. This step is essential in ensuring the lava cakes are easy to remove from the ramekin after baking.
- Add the egg and egg yolks to a separate mixing bowl, beating well (with an electric mixer) until the egg mixture has doubled in size and turns thick (creamy) and pale. To this, add in the dulce de leche mixture and vanilla extract and beat well until evenly mixed.
MOLTEN DULCE DE LECHE CAKES RECIPE - BON APPéTIT
From bonappetit.com
4/5 (136)Servings 6
- Preheat oven to 425°. Butter and flour ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add dulce de leche; beat until well blended, then gradually add 2 1/2 Tbsp. flour; beat until well blended. Divide batter among ramekins.
- Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.
- Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.
EASY DULCE DE LECHE CHOCOLATE CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (23)Total Time 55 minsCategory Chocolate Cake, DessertCalories 358 per serving
- Pre-heat the oven to 180ºC/350ºF. Grease and line a 30cm x 20cm cake pan with parchment/baking paper.
MOLTEN DULCE DE LECHE CAKES - BROWN SUGAR FOOD BLOG
From bsugarmama.com
Servings 4Total Time 23 minsCategory Dessert
- Butter and flour ramekins and place on a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg on high speed in a medium bowl until doubled in volume and eggs hold a slight ribbon, which should take about 3 1/2 minutes. Add dulce de leche and beat until well blended, then gradually add 2 1/2 Tbsp. flour. Divide batter among ramekins.
- Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes (I kept mine in for 13 minutes).
- Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; transfer to plates or shallow bowls. Serve hot with ice cream.
DULCE DE LECHE LAVA CAKE - BELULA - COOKWITHBELULA.COM
From cookwithbelula.com
4/5 (1)Total Time 24 minsCategory Dessert, CakesCalories 261 per serving
- Pre-heat the oven to 200 degrees Celsius (about 400 Fahrenheit). Butter and flour the moulds and transfer onto a baking tray. Spread the butter evenly using a brush. Set aside.
- Whisk the egg with the egg yolk until double in size. Be patient, the eggs will change colour and consistency, only then proceed. Add the dulce de leche and mix until you have obtained a uniform batter. Add the flour in two times and mix delicately with a spatula. Make sure flour does not fall to the bottom of the bowl.
- Remove from the oven let it sit for a couple of minutes and then turn the mould over onto a dessert plate. Sprinkle with powdered sugar and enjoy!
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