I have never been a dulce de leche fan as are many Argentineans and Uruguayans, I don’t know why. I guess I have always been a chocolate person. That is until I moved to France and suddenly, I found myself craving for dulce de leche, and alfajores, and meat, and chocotorta. Basically, everything very Argentinean, which almost always involves dulce de leche, I started to miss a lot. Thankfully I cook and I can do everything at home and placate any craving I might have and especially I can make our friends from here try all the good stuff from back home. I make a lot of dulce de leche based desserts and sweets and am always in the quest for the next big hit in my repertoire.
A few years back, someone gifted me the book of La Huella, a beachfront restaurant in Jose Ignacio, Uruguay where the food is delicious, and mood is relaxed, and drinks are fantastic 😉 I just realized I need to go back there soon! While I was looking at the book, I remembered clearly how my friends always talked about how spectacular their dulce de leche molten cake is and I said to myself that very likely the recipe would be in the book. And I found it. I have never tried it in situ to be honest, it never really called my attention. Until now that I am dulce de leche deprived that is. Hehe.