Preheat:
Preheat your oven to 425°F (220°C). Grease and flour 2 to 4 ramekins (depending on their size) and set them aside.
 Whisk:
In a large bowl, whisk together the egg , egg yolks , and vanilla extract  until the mixture is creamy and pale.
 Mix:
Add the dulce de leche  and salt , and whisk until smooth. Gently fold in the flour  with a wooden spoon, being careful not to overmix.
 Fill:
Pour the batter into the prepared ramekins, leaving a little space on top to allow the cakes to rise.
 Bake:
Bake the cakes for about 15 minutes, until the edges are set but the center remains slightly jiggly. Remove from the oven and let the cakes cool for 1 minute. Serve:
Run a sharp knife around the edges of the cakes, then carefully flip them onto individual plates. Garnish with powdered sugar and fresh berries, if desired. Serve immediately and enjoy the molten magic. 

 Preheat:
Preheat your oven to 425°F (220°C). Grease and flour 2 to 4 ramekins (depending on their size) and set them aside.
 Whisk:
In a large bowl, whisk together the egg , egg yolks , and vanilla extract  until the mixture is creamy and pale.
 Mix:
Add the dulce de leche  and salt , and whisk until smooth. Gently fold in the flour  with a wooden spoon, being careful not to overmix.
 Fill:
Pour the batter into the prepared ramekins, leaving a little space on top to allow the cakes to rise.
 Bake:
Bake the cakes for about 15 minutes, until the edges are set but the center remains slightly jiggly. Remove from the oven and let the cakes cool for 1 minute. Serve:
Run a sharp knife around the edges of the cakes, then carefully flip them onto individual plates. Garnish with powdered sugar and fresh berries, if desired. Serve immediately and enjoy the molten magic.