Ingredients

For the Dulce de Leche Center

  • 1/2 cup dulce de leche (store-bought or homemade)
  • 2 tablespoons heavy cream
  • Pinch of sea salt

For the Pumpkin Cake

  • 1/2 cup unsalted butter
  • 4 oz dark chocolate (70% cocoa), chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/3 cup pumpkin puree
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

For Serving

  • Powdered sugar for dusting
  • Vanilla ice cream (optional)
  • Cinnamon stick for garnish

Equipment Needed

  • 6 ramekins (6 oz each)
  • Double boiler or microwave-safe bowl
  • Electric mixer or whisk
  • Fine-mesh sieve

Instructions

Prepare the Dulce de Leche Centers

  1. In a small bowl, whisk together dulce de leche, heavy cream, and sea salt until smooth.
  2. Divide mixture into 6 portions and place on a parchment-lined plate.
  3. Freeze for at least 2 hours or until solid.

Prepare the Ramekins

  1. Preheat oven to 425°F (220°C).
  2. Generously butter six 6-oz ramekins.
  3. Dust with cocoa powder or flour, tapping out excess.
  4. Place ramekins on a baking sheet.

Make the Pumpkin Cake Batter

  1. Melt butter and chopped chocolate together in a double boiler or microwave, stirring until smooth. Let cool slightly.
  2. In a medium bowl, whisk together whole eggs, egg yolks, granulated sugar, and brown sugar until thick and pale (about 3 minutes).
  3. Stir in pumpkin puree and vanilla extract.
  4. Gradually whisk in the melted chocolate mixture.
  5. Sift together flour, pumpkin pie spice, and salt. Fold into the chocolate-pumpkin mixture until just combined.

Assemble and Bake

  1. Divide half the batter among the prepared ramekins (about 2 tablespoons each).
  2. Place one frozen dulce de leche portion in the center of each ramekin.
  3. Top with remaining batter, covering the dulce de leche completely.
  4. Bake for 12-14 minutes, until edges are firm but centers still jiggle slightly when shaken.
  5. Remove from oven and let rest for 1 minute.

Serve

  1. Run a knife around the edges of each ramekin to loosen.
  2. Place a serving plate upside down over each ramekin and quickly flip both together.
  3. Let sit for 10 seconds, then gently lift the ramekin.
  4. Dust with powdered sugar and serve immediately with vanilla ice cream if desired.

Pro Tips

  • Make Ahead: Assembled unbaked cakes can be covered and refrigerated for up to 4 hours. Add 1-2 extra minutes to baking time if baking from cold.
  • Dulce de Leche Alternative: If you can’t find dulce de leche, make a quick version by simmering 1 can of sweetened condensed milk in a water bath for 2-3 hours until thick and caramel-colored.
  • Timing is Key: The cakes are best served immediately while the center is still molten. Don’t let them sit too long after baking.
  • Test for Doneness: The edges should be set and spring back when lightly touched, but the center should still be soft.

Storage

These cakes are best enjoyed fresh and hot from the oven. Leftover baked cakes can be gently rewarmed in a 300°F oven for 3-4 minutes to re-melt the center.

Prep Time: 30 minutes (plus 2 hours freezing time)
Cook Time: 12-14 minutes
Total Time: 2 hours 45 minutes