Dulce de leche volcano is the Argentine take on the chocolate lava cake: a small dulce de leche cake with a still-molten center.
It bakes for just a few minutes at high heat so the outside sets and the inside stays creamy.
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Dulce de Leche Volcano Cake
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 6 volcanoes
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 400 g of thick baking dulce de leche (repostero)
- 2 eggs
- 2 egg yolks
- 2 tablespoons of cognac
- 40 g of flour
- Butter and flour, for the molds
- Vanilla ice cream or whipped cream, to serve (optional)
Preparation
- Mix, mix the dulce de leche with the eggs, yolks, and cognac until the dulce de leche loosens a little. Preheat the oven to 200 °C (400 °F).
- Fold in the flour, sift the flour and fold it in gently.
- Fill the molds, butter and flour six individual flan molds and fill them with the mixture using a piping bag.
- Bake and unmold, bake for 5 to 8 minutes, let rest a few minutes, and unmold. Serve with vanilla ice cream or whipped cream if you like.
Tips
- Don’t overbake: the center should stay molten.
- Use baking dulce de leche (repostero), firmer than regular.
How to serve
Serve it warm, freshly unmolded, with ice cream or whipped cream.
Recommended pairings
- Vanilla ice cream
- Coffee
Did you know?
This recipe was shared to celebrate World Dulce de Leche Day, October 11.
Frequently Asked Questions
5 to 8 minutes at 200 °C (400 °F).
Baking dulce de leche (repostero).
Six individual volcanoes.
