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Argentinian dulce de leche fondant

A plate topped with a caramel fondant with mascarpone on the side

Argentinian dulce de leche fondant

Name: Argentinian dulce de leche fondant
Total time: 40 min
Yield: Serves 6
Cuisine: Argentinian
Ingredients: 15g unsalted butter melted; 50g plain flour plus extra for dusting; 800g dulce de leche plus extra to serve; 100g (about 5) egg yolks; 2 eggs; mascarpone to serve; chopped toasted hazelnuts to serve

Fernando Trocca

Published: December 13, 2021 at 11:33 AM

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Serves 6

Easy

Total time: 40 mins

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Dulce de leche brings an extra layer of indulgence to this dessert, served with toasted hazelnuts for gentle crunch. This recipe comes from Soho restaurant, Sucre

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Alternatives

Complete the dish

Try this Argentinian dulce de leche fondant, then try our dulce de leche cheesecake, dulce de leche banana bread, alfajores and more dulce de leche recipes. For another twist on this decadent dessert, also browse our chocolate fondant recipes.

Try our dulce de leche recipe to make your own, or alternatively read our guide on what is dulce de leche for advice on where to buy this ingredient.

You can also learn more about Argentinian food and recreate more Argentinian recipes here.

Ingredients

Nutrition

15g unsalted butter

melted
50g plain flour

plus extra for dusting
800g dulce de leche

plus extra to serve
100g (about 5) egg yolks
2 eggs
mascarpone

to serve
chopped toasted hazelnuts

to serve

Nutrition: per serving

kcal550
fat18.8g
saturates9.3g
carbs80.2g
sugars66.4g
fibre0.3g
protein14.9g
salt0.5g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Brush six dariole moulds or ramekins with the melted butter, then dust the insides of the moulds with flour to completely coat. Whisk together the dulce de leche and egg yolks, then crack in the whole eggs and whisk again until smooth. Sift in the flour, then use a large metal spoon to gently fold in the flour until completely combined. Divide the mixture between the moulds and bake for 20 minutes until risen.
step 2

Spread a little mascarpone over six serving plates, then carefully turn out the fondants onto the plates. Drizzle with more dulce de leche and scatter with toasted hazelnuts before serving.

Here are more indulgent dulce de leche recipes

Authors

Black and white photo of Fernando Trocca

Fernando Trocca

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