Description
A delightful Biscoff Lava Cake that combines rich chocolate with the unique flavor of Biscoff cookies, featuring a soft, gooey center.
Ingredients
Scale
- 200 grams dark chocolate (about 7 oz)
- 150 grams Biscoff cookie butter (about 5.3 oz)
- 2 large eggs
- 2 large egg yolks
- 50 grams all-purpose flour (about 1/3 cup)
- 100 grams granulated sugar (about 1/2 cup)
- 100 grams unsalted butter (about 7 tablespoons), plus extra for greasing
- Powdered sugar for dusting (about 2 tablespoons)
Instructions
- Preheat your oven to 200°C (400°F).
- In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt over a pot of simmering water and stir until smooth.
- In a separate bowl, whisk together the whole eggs, egg yolks, and granulated sugar until thick and pale.
- Gently fold the melted chocolate mixture into the egg mixture until well combined.
- Sift the all-purpose flour into the chocolate mixture and fold gently. Add the Biscoff cookie butter and fold until evenly distributed.
- Divide the batter among prepared ramekins, filling each about 3/4 full.
- Bake in the preheated oven for about 12-14 minutes, until the edges are set but the centers are still soft.
- Let the cakes cool for about 1 minute, then run a knife around the edges to loosen.
- Invert each ramekin onto a plate, dust with powdered sugar, and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, microwave for 20-30 seconds.
- For freezing, wrap each ramekin tightly and store for up to a month.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg
Keywords: Biscoff, Lava Cake, Chocolate, Dessert, Recipe