Molten Dulce de Leche Puddings
Updated: Feb 16
So Paul Hollywood, I have a question for you...will you be my Valentine?
I know these are not handshake worthy for their looks on The Great British Bake Off, but they sure do taste good!
This was my first attempt making Paul's Molten Puddings. The original recipe calls for peanut butter as the molten center, but I substituted it with the One Ingredient Dulce de Leche I recently made. Although it was a tasty substitution, it did come with a little bit of technical difficulty when it came to baking them.
The dulce de leche and the ramekins I used increased the original baking time from 8-12 minutes to about 15-18 minutes. I quickly learned they were underbaked when I turned the first one over and the plate was quickly overflowing with molten hot batter and dulce de leche. In the end, they came out okay, but I definitely intend on making them again with either peanut butter or almond butter to test the cooking time.
If you and your special someone are looking for something sweet and decadent to finish off your Valentine's Day, I recommend giving these devilishly delicious puddings a whirl. They will make your hearts skip a beat!
2-3 tbsp cocoa powder, for dusting
1 cup 60% cacao dark chocolate
1 cup unsalted butter, room temperature
3 large eggs, room temperature
3 egg yolks, room temperature
1 tsp vanilla extract
¾ cup granulated sugar
2 tbsp whole wheat flour
4 heaping teaspoons Dulce de Leche
Preheat oven to 400°F. Grease 4 ramekins with unsalted butter. Dust the insides with cocoa powder using a sieve. Set aside.
Place the chocolate and butter in a heat-safe mixing bowl. Fill a saucepan about ¼ full with water and bring to a boil. Reduce the heat to a simmer and fit the bowl into the pot. NOTE: The bottom of the bowl should not reach the water (at least 2-3 inches between the bowl and water). Melt the chocolate and butter together, stirring occasionally, until completely combined. Remove from heat and set aside to cool slightly.
Whisk together the eggs, egg yolks, vanilla extract, and sugar together in a large bowl, until thick and mousse-like.
Gradually fold the melted chocolate and butter into the egg and sugar mixture. Sift the flour over the top and fold in, careful not to knock the air out of the mixture.
Divide ⅔ of the mixture equally between the 6 prepared moulds/ramekins (filled about halfway). Spoon a heaping teaspoon of Dulce de Leche into the middle of each mould/ramekin and spoon over equal amounts of the remaining chocolate mixture.
Place the puddings on a large rimmed baking sheet and bake for 15-18 minutes, until the puddings are risen, but not cracked. They should still have a slight wobble. Turn out and serve immediately.