Based on a few recipes in this book, I get the sense that Lebovitz really went through a chocolate-with-salted-caramel (also dulce de leche) phase. And a good thing, too, as these little gems were fabulous!
I haven’t made anything like this in some time–for one of the first dinner parties I ever threw (during grad school) I made molten chocolate cakes with coffee ice cream. They were having a moment back then, when they appeared on every restaurant menu ever–remember that? Then, like kale is now doing, they have sort of fallen by the wayside, even though they’re really quite lovely to make for dinner parties due to the advance prep possibilities.
I overcooked mine, even though I put them in for slightly less time than called for, and they were still awesome. I liked the little trick of adding the spoonful of dulce de leche in the bottom of the cup and then pouring the chocolate mixture over it before baking. Finally, I highly suggest the serving suggestion of ice cream as an accompaniment–I wish I’d remembered to purchase some.
While the other cake we made with dulce de leche was delicious, I really enjoyed the simplicity of this dessert and it is one I’ll likely return to.