[TCF April] Lazy Choco Lava Souffle w/ coffee caramel sauce

100 g dark chocolate
100 g unsalted butter approx 1 stick
3 eggs separated
3 tbsp caster sugar(separate 1 tbsp)
3 tbsp self-rising flour
vanilla bean or 1 tsp vanilla extract

optional powdered sugar, candy bars, nuts or any garnish like fruit or ice cream

grease some ramekins with butter
(I don't have any so I used soup bowls)

melt chocolate and butter in a double boiler. set aside
(I don't have a double boiler so I improvise

whisk egg yolks, 1 tbsp sugar, vanilla til frothy

pour melted chocolate in yolk mixture while mixing

stir flour and cocoa. set aside


whisk egg whites. add sugar 1 tbsp at a time when ribbons form until soft peaks

fold in choco mixture in egg whites


* note. in folding; it takes a lot of care. to make sure not to knock out the air that you have painstakingly put in the egg whites, but in this recipe you have no worries, it will still rise. which is why I named it lazy

pour mixture into ramekins up until 3/4 full
(this is where you get playful you can press down in the middle some candies mini chocolate bars etc.)

bake in a preheated 180C oven for 12-15 min (6 oz) [10-12 min for 4 oz]

remove from oven. this looks undercooked but moistness is what we desire...

cool for 1- min. loosen edges with knife then invert to serving plate. garnish with desired topping

another reason why I called this lazy is because you don’t have to consume it immediately unlike other soufflés you can refrigerate the cooked cake for 1-2 wks then you can warm it

dulce de leche
milk or cream to thin it out
5g instant coffee granules about 2 tsp




you can make this ahead of time
boil 390 g canned condensed milk for 2 1/2-3 hrs in pressure cooker
(make sure that the cans are submerged in hot water, keep adding hot water until the pressure time is about 2 1/2 to 3 hrs in total. for example; boil it for 1 hr then de-presurize add hot water cover and wait for it to pressurize again then boil again for 1 hr. repeat til it reaches a total of 3 hrs)

you can also achieve this by boiling the cans of milk for 6-8 hrs make sure that it is submerged in boiling water, keep adding hot water)

open dulce de leche and pour it in a saucepan mixing constantly in very low heat
put instant coffee in milk mix then add to caramel


you can now use this as topping to ice cream, cakes and many more