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Parve
Medium
35 Minutes
Diets 
For a lighter version of the ever-so-popular chocolate lava soufflé, try these spiked ones which use my absolutely favorite liqueur. The vodka adds a subtle punch, making them far from just “plain vanilla”!
7 ounces (200 grams) parve white baking chocolate
1/4 cup (1/2 stick) margarine
3 whole eggs plus 1 yolk
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon Gefen Vanilla Extract
2 tablespoons Walders Vodka and Vanilla Creamy Liqueur
6 tablespoons flour
Gefen Cocoa Powder, for dusting
whipped cream, for garnishing
3/4 cup white chocolate chips, or 4 ounces (110 grams) white baking chocolate
1/4 cup parve milk (I used coconut milk)
2 tablespoons Walders Vodka and Vanilla Creamy Liqueur
Preheat oven to 425 degrees. Grease six 6-ounce(170-gram) ramekins well with cooking spray.
In a small saucepan, melt together white chocolate and margarine over medium heat, stirring until smooth.
In a large bowl, whisk together eggs and egg yolk until foamy. Add sugar and mix well to combine. Add the salt, vanilla, liqueur, and white chocolate mixture, mixing until very smooth. Blend in the flour, mixing until no streaks remain.
Divide batter evenly among prepared ramekins. Bake for 16–18 minutes, until the tops of the soufflés are golden and feel slightly firm to the touch. Remove cakes from oven and prepare to serve immediately.
Run a knife around the outer edge of the ramekin. Place a small dessert plate on top of the ramekin and invert; when inverted, the cake should release from the ramekin. Dust lightly with cocoa and top with whipped cream. Serve with fresh strawberries.
For an even richer and creamier taste, drizzle vodka and vanilla sauce (below) on the perimeter of plate and over the strawberries.
Place sauce ingredients in a heavy saucepan over medium heat until melted. Whisk gently until you have a smooth sauce. Cool to room temperature, or until slightly thickened.
Prepare the sauce before baking the soufflés so that it will have time to cool and thicken.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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