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Molten Dulce De Leche

Molten Dulce De Leche

with Peanut Butter Powder


  • 2 oz Butter Blend 60/40 Solid Salted Refrigerated
  • 2/3 oz Flour All Purpose Hotel & Restaurant Bleached Enriched
  • 3 Ea Egg Shell on White Large
  • 9 3/4 oz Spread Dulce De Leche 15.85 Ounce

Peanut Butter Powder (1 serving)

  • 16 oz Tapioca Maltodextrin Molecular Gastronomy Dry
  • 32 oz Peanut Butter Creamy


  1. Preheat oven to 425 degrees F.
  2. Butter and flour 6 (4 oz) ceramic ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat 2 egg yolks and 1 whole 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 flour; beat until well blended. Divide batter among ramekins until 2/3 full.
  3. Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12-14 minutes.
  4. Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes.
  5. Invert cakes onto plates or into shallow bowls. Serve hot with ice cream.

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