Fall in lava with this lavalicious dessert!
Peel the paper packaging off the condensed milk can and place the can on its side in a large pot. Fill the pot with water making sure the water level is at least two inches above the can. Set the pot over high heat and simmer for 2-3 hours. Add warm water as needed. When done, remove the can from the pot and let it cool before handling again.
In a bowl mix together the dulce de leche and melted butter. Set aside.
Prepare the ramekin by coating them with softened butter and all-purpose flour. Make sure to tap out the excess flour.
In a separate bowl mix the egg yolks and whole eggs. Once combined, add the dulce de leche mixture. Mix until everything is well blended.
Add the all-purpose flour gradually and mix until smooth.
Pour the cake batter into the prepared ramekins/baking containers. Make sure to leave about ¼ inches from the top. Bake in a preheated 220°C oven for 12-14 minutes. When done remove from heat and let it cool.
Gently unmold the dulce de leche lava cake using an offset spatula and invert onto a serving plate.
Once inverted, place the mango cubes on top of the dulce de leche lava cake and garnish with chopped cashew nuts. Serve with a scoop of ice cream on the side.
Servings 0