A soft, rich cocoa cake with a molten salted caramel centre. Made in one bowl with simple pantry staples, this is the ultimate quick treat
Ingredients
Cooking Instructions
Download PDFPlace the butter in a ramekin and heat until melted. Pour the butter into a medium-sized bowl. Brush the ramekin with the remaining butter, then dust it with cocoa powder, ensuring all the sides and bottom are completely covered. Add the sugar and egg to the bowl with the butter and whisk until glossy. Add the flour and cocoa powder, stirring until you have a smooth batter.
Pour half the batter into the ramekin, add a spoonful of the dulce de leche, sprinkle over some salt, then cover with the remaining batter so it’s fully hidden.
Airfry at 180°C for 7 minutes until the edges are set but the centre stays soft and gooey. Let it sit for 1 minute, then loosen the edges before carefully turning out onto a plate.
Dust with icing sugar and serve warm with a scoop of salted caramel ice cream on top.
