Dulce de Leche Volcano Cake
Ingredients:
1 tablespoon butter
2 egg yolks
1 whole egg
one 13.4 ounce can of milk caramel (dulce de leche)
2 1/2 tablespoons flour
Vanilla ice cream to serve
Raspberries, powdered sugar, mint, to garnish
Directions:
Heat oven to 425*F. Grease four 6 oz. individual ramekins with butter, then add a little bit of flour to coat. Remove the excess flour and set aside.
In a bowl whisk the egg yolks and the whole egg for approximately 2 minutes. Add the milk caramel and beat until integrated well. Immediately add the 2 1/2 tablespoons of flour. Divide the mix into 4 ramekins and bake for 12 minutes. Serve promptly, with vanilla ice cream, raspberries, mint, and a sprinkle of powdered sugar.
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