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Chocolate Cookie Butter Lava Cake

Chocolate and 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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 200°C
  2. Using a pastry brush coat the bottom and sides of two small ramekins with butter
  3. Pour some sugar into each and rotate the ramekin, covering the bottom and sides
  4. Pour out excess sugar
  5. Melt dark chocolate and butter over a hot water bath, or in the microwave
  6. To the chocolate mixture add the egg and mix until smooth
  7. Add the flour and sugar and stir until well combined
  8. Pour batter 1/3rd of the way up both ramekins and add a teaspoon of biscoff/cookie butter to the centre of each
  9. Cover with the remaining batter, until 3/4 full
  10. Place in oven and bake for 6-7 minutes, or until the cake begins to pull from the sides
  11. 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
  12. Remove the ramekin and serve with whipped cream and crushed lotus/speculoos biscuits
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