petite dulce de leche sundaes

Categories: Desserts, Posted by Sandy Bergsten


12 frozen Petite Fudge Cakes (recipe below)

1 pint premium vanilla ice cream

¼ cup dulce de leche caramel sauce



Using a melon baller or small ice cream scoop top each petite fudge cake with a small scoop of premieum vanilla ice cream.

Warm a few spoonfuls of dulce de leche in a microwave safe bowl on 50% power for one minute.

Drizzle caramel sauce over the ice cream and serve.


Serves 6

Note: Hours ahead of time take the paper liners off the cakes, place on a plate, cover and put back in the freezer. Make the ice cream balls ahead of time too, place in a bowl, cover and freeze. When’s it’s time to serve, warm the sauce and assemble.



petite fudge cakes


5 oz semisweet chocolate chips

1 cup unsalted butter softened

pinch of salt

1 ¾ cups sugar

1 cup flour

4 large eggs, unbeaten

1 teaspoon vanilla



Melt the chocolate and butter in the microwave on 50% power, stirring often.

In another bowl combine the sugar, flour, pinch of salt, and eggs. Stir with a spoon until combined.

Stir in the chocolate mixture. Add the vanilla.

Pour the batter into lightly greased or lined small muffin tins.

Bake at 325 degrees for approximately 12 minutes. Be careful not to over bake, the cakes should be gooey in the center. Check with a toothpick three quarters of the time through.

Cool in the pans for 4 minutes then place on a rack to cool completely.

Dust lightly with confectioner’s sugar.

Place in a Ziploc bag and freeze.


Makes 48 mini cakes


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