The lazy chocolate cake also known as biscuit cake is rich, chocolatey and super decadent!

This No-bake chocolate fridge cake is incredibly delicious and so easy to make! 

It is called lazy cake since it doesn’t require any baking. Anyone can easily make it in less than ten minutes, perfect for lazy days. 

You can enjoy this chocolaty dessert with a cup of cold milk. It's absolutely addictive and comforting.

Making your own caramel sauce at home is a lot easier and faster than you think! 

This salted caramel recipe requires only 4 simple ingredients. 

  Butter and cream should be at room temperature.

 

How to Make Salted Caramel Sauce - Step by step pictures 

Combine sugar and water in a heavy-bottomed pan over medium heat. Allow it to dissolve and gently bubble. Sugar will melt into a thick brown, amber-coloured liquid. Turn off the flame. Immediately add in the room temperature salted butter. The mixture will bubble rapidly when the butter is added. Carefully stir until melted and combined. Slowly pour in the heavy cream. Mix continuously until incorporated. Turn on the flame and let it boil for 1 minute. Let the caramel cool down completely. Pour the caramel into a jar and refrigerate for up to 1 month. The caramel will solidify as it cools down. You can reheat it in the microwave or on the stovetop to bring it back to the liquid consistency.

Creme Caramel is a classic comforting dessert, known by so many names like Flan, Custard Pudding or Caramel Custard.

 

  Donot overcook the crème caramel. Take it out of the oven when it still has a slight wobble in the centre.  It should hold the shape and be cooked all the way. 

 Always remember to strain the custard before pouring.

 

Ingredients for Crème Caramel 

How to make Crème Caramel - Step by step pictures 

 Preheat the oven to 180 °C. In a saucepan, cook the sugar and water. Once the sugar is completely melted, turn the heat to low. Remove caramel from heat when it has turned a rich golden colour. Pour the caramel into a greased baking pan. Swirl the pan to coat the bottom evenly. Set aside to let the caramel harden. Take the eggs, yolks and sugar in a bowl. Whisk together lightly. Mix in the vanilla extract. Gradually pour in the milk and whisk the ingredients thoroughly. Carefully strain and pour the mixture into the baking pan. Prepare a water bath by placing a tray in the bottom of the baking pan. Cover the baking pan with a sheet of foil. Pour the hot water from the kettle into the bottom tray. Bake for 40 - 45 minutes, until the custard, is slightly wobble in the centre. Allow it to cool completely to room temperature. Cover and refrigerate until chilled. Run a knife around the edges of the tin. Place a serving plate on top and quickly invert the custard. Slice and serve!