I don't know about you but if I go out for dinner and see a Chocolate
Fondant on the menu, chances are I'll order it. So when I saw a
caramel version in Donna Hay magazine, I immediately made a note
to make these!
I used Caramel Treat to make life easier but if you have the time,
make your own Dulche de Leche. You won't be sorry!
M O L T E N C A R A M E L L A V A C A K E S
2 free range eggs
2 free range egg yolks
1 tsp NOMU vanilla extract
1 tin Caramel Treat or homemade Dulche Le Leche
35g cake flour, sifted
Vanilla ice cream, to serve
Preheat oven to 220 degrees C and lightly grease 4 dariole moulds.
Place the eggs, egg yolks and vanilla in a bowl and beat for 4-5 minutes, or until very thick and pale.
Add the caramel and beat until just combined.
Add the flour and gently fold through. Divide the mixture between the dariole moulds and place these onto a baking tray.
Bake for 12 minutes or until golden brown but still slightly soft in the middle!
Allow to stand in the mould for a minute before flipping them over onto serving plates. Serve immediately with vanilla ice cream.
For a healthier option, use gluten free flour instead of cake flour and serve with skinny scoop's Vanilla Camilla.
PHOTOGRAPHY: Gunther Schubert | Vorsprung Studios