Name: Molten Caramel Cakes
Yield: Makes 4
Ingredients: ¼ cup store-bought dulce de leche; 1 Tbsp. unsalted butter, room temperature; ⅔ cup all-purpose flour; 1 tsp. kosher salt; ¼ tsp. baking powder; 6 Tbsp. unsalted butter, plus more for ramekins, room temperature; ⅓ cup sugar, plus more for ramekins; ¼ cup store-bought dulce de leche; 2 large eggs, room temperature; ½ tsp. vanilla extract; Four 6–8-oz. ramekins

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Photo by Chelsie Craig, Food Styling by Pearl Jones

Everybody has heard of molten chocolate cake, so we thought we’d try to create a caramel version, with a toffee-ish tender cake encasing a runny dulce de leche center. Well, folks, it worked.

Recipe notes