By In The Kitchen With Stefano Faita
Yield: 6 servings
Dulce de leche, cold
Sea salt, for dulce de leche center (optional)
Butter, for greasing the pans
Flour, for coating the ramekins
4-ounces milk chocolate
4-ounces dark chocolate
Pinch salt, for chocolate
1/3 cup butter, unsalted, room temperature
1/3 cup sugar
1 tsp. vanilla
1/3 cup flour
1/2 cup whipping cream, for serving
1/4 tsp. cinnamon, for flavouring whipped cream
Icing sugar, as needed
Use 2 small spoons, scoop 6 (1 tsp.) dulce de leche balls on a parchment lined plate or tray. Sprinkle each with a little sea salt. Transfer to freezer to chill completely, about 3 to 4 hours.
Preheat oven to 400 degrees F.
Grease six (1/2 cup) ramekins with butter and then flour. Set aside.
Melt dark and milk chocolate in a double boiler. Stir in a pinch salt. Set aside.
Using an electric hand mixer or stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating to incorporate after each addition. Stir in vanilla. Add flour and beat or stir just to combine. Add melted chocolate. Beat or stir just to combine.
Using 2 spoons or an ice cream scoop, fill batter 1/3 way up prepared ramekin. Add one chilled dulce de leche ball and then spoon more batter on top so each ramekin is about 3/4 full.
Bake until cakes are set around the edges but still a little soft in the centre, about 12 to 14 minutes. Let cool for 5 to 10 minutes. With paring knife, loosen cakes around the edges. Invert cakes directly onto serving plate.
For serving, whip cream to soft peaks and stir in cinnamon and icing sugar to taste. Serve cakes with cinnamon whipped cream and a dusting of icing sugar.
Make-ahead: Prepare lava cakes 1 to 2 hours and then bake as directed.