Dulce de leche molten cakes - an easy peasy recipe + a fantastic movie

I have a terrible habit that I think some of you might share: even though there are thousands of great movies out there I sometimes ended up watching the same ones over and over again. :)

There are times, however, when watching movies more than once is necessary: my husband hadn’t watched Whiplash yet, and since this was the best movie I saw last year I was more than willing to watch it again, this time with him. He absolutely loved it – Whiplash is, to me, the kind of fantastic movie which almost impossible to describe without using four letter words. :D
I got to watch J.K. Simmons being beyond fantastic again – he pulled a Cate Blanchett and won each and every award with that role, not to mention one of the most deserved Oscars in History.

I liked J.K. Simmons before – I am a Law and Order devotee, after all – but I really did not think he could be that great. What a pleasant surprise.

A surprise similar to the one I had with the recipe I bring you today: with so few ingredients and put together in a matter of moments, I did not expect these cakes to be so good – well, I was wrong, very wrong: they are delicious and so easy to make I see myself repeating this recipe to exhaustion – the same way I see myself watching Whiplash at least once a year from now on. :D

Dulce de leche molten cakes
from the always gorgeous and delicious Donna Hay Magazine

2 eggs
2 egg yolks
1 teaspoon vanilla extract
1 cup (300g) dulce de leche
4 tablespoons (40g) all purpose flour
pinch of salt

Preheat oven to 220°C/425°F. Generously butter six 120ml capacity muffin pans or mini cake pans.

Place the eggs, yolks and vanilla in the bowl of an electric mixer and whisk for 4–5 minutes or until very thick and pale. Add the dulce de leche and whisk on low speed until just combined.
Add the flour and salt and carefully fold through the mixture. Divide the mixture between the prepared pans.

Bake for 6-8 minutes or puffed and still slightly soft in the middle. Allow to stand in the pan for 1 minute, then very carefully run a knife around the edges to release the cakes from the pan and invert them onto a plate. Serve immediately with ice-cream.

Serves 6