A Dulce de Leche inspired Lava Cake with a perfect gooey center oozing with the creamy goodness of dulce de leche served warm with vanilla ice cream for an ultimate dessert experience.
|Dulce de leche||1/2 + 1/3 cup|
|Melted unsalted butter||2 tbsp|
|Egg yolk||1 pc /20 gm|
|Whole egg||1 pc/ 50 gm|
Method of Preparation:
For the Lava Cake
- Grease and dust the ring moulds and chill for 10-15 min
- Cream the dulce de leche into the bowl, add melted butter and mix well
- Add egg yolk and whole egg gradually while continuously whisking
- Lastly add in the flour and mix
- Pour the mixture into the rings and bake at 180*c for 7- 8 min.
For Dulce de leche
- Fill sauce pan with water half way and place the unopened can of condensed milk in the middle of the sauce pan.
- The can should be covered with water and bring to a boil, for 5-6hrs, add water if evaporates.
- Remove from the pan and leave it to chill in the fridge overnight
Chef Vrushali Jadhav
Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.
Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.
After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.