Individual chocolate cakes with dulce de leche and fleur de sel
Cakes
Because of the sticky dulce de leche in the bottom, I use standard 4-ounce (125ml) porcelain ramekins and serve the cakes right in the ramekins. But you can use any kind of ovenproof custard cup for this recipe; the mixture will rise a bit in the oven, but not enough to overflow. <br /> <br />Do be sure to let the cakes cool for at least 5 minutes before serving, and let guests know the little molds are still hot. To cool things down, serve these with a scoop of vanilla or coffee ice cream, or pass a pitcher of cold, heavy cream for guests to help themselves. <br /> <br />Note: You can find dulce de leche at well-stocked supermarkets or stores that specialize in Mexican and South American products, or you can make your own, using the recipe on my website.
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