Molten Dulce de Leche Lava Cakes

Parmesan-Crumbed Lamb Cutlets


  • 2 eggs
  • 2 egg yolks, extra
  • 1 tsp vanilla extract
  • 1½ cups (450g) store-bought dulce de leche
  • ¼ cup (35g) plain all purpose flour, sifted
  • store bought vanilla ice cream, to serve


Place the eggs, extra yolks and vanilla in the bowl of an electric mixer and whisk for 4–5 minutes or until very thick and pale. Add the dulce de leche and whisk on low speed until just combined.

Add the flour and carefully fold through the mixture. Divide the mixture between 4 x 1-cup-capacity (250ml) metal dariole moulds.

Place the moulds on a small baking tray and cook for 10–12 minutes or until golden brown but still slightly soft in the middle in the Roasting Oven. Allow to stand in the moulds for 1 minute.

Using a small knife, carefully loosen the edges of the mould and invert the puddings onto plates. Serve immediately with ice-cream. Serves 4.

Recipe is from