Chocolate Cookie Butter Lava Cake
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5 from 1 review
Super quick and easy chocolate lava cake filled with a molten chocolate cookie butter spread made from the irresistible biscoff spread aka speculoos.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 1x
- 40 g Dark chocolate, 70% cocoa, finely chopped
- 30 g Unsalted butter (2 1/4 tbsp), plus extra for greasing moulds
- 1 Large egg
- 40 g Sugar (1/3 cup), plus extra for greasing moulds
- 15 g Flour (2 tbsp)
- 2 tsp Biscoff/Cookie butter
- 50 g Whipping cream (1/4 cup), to serve, whipped to medium peaks
- 2 Lotus biscuits, to serve, coarsely crushed
- Preheat the oven to 200°C
- Using a pastry brush coat the bottom and sides of two small ramekins with butter
- Pour some sugar into each and rotate the ramekin, covering the bottom and sides
- Pour out excess sugar
- Melt dark chocolate and butter over a hot water bath, or in the microwave
- To the chocolate mixture add the egg and mix until smooth
- Add the flour and sugar and stir until well combined
- Pour batter 1/3rd of the way up both ramekins and add a teaspoon of biscoff/cookie butter to the centre of each
- Cover with the remaining batter, until 3/4 full
- Place in oven and bake for 6-7 minutes, or until the cake begins to pull from the sides
- Remove from oven and allow to cool for 5 minutes before running a knife around the edges and placing upside down on a serving plate
- Remove the ramekin and serve with whipped cream and crushed lotus/speculoos biscuits