Ingredients
Check off ingredients as you go
For 8 lava cakes
- 200g (7 oz) dark chocolate (60% cacao)
- 80g (⅓ cup) butter (or margarine for a pareve version)
- 8 tsp speculoos cookie butter
- 4 eggs
- 2 heaping tbsp sifted flour
- 80g (⅓ cup) sugar
- 1 pinch fleur de sel (optional)
- Preheat oven to 200°C (400°F).
- Place small dollops of speculoos cookie butter on a plate (or in a silicone mold with very small domes) and freeze until hardened.
- Break the chocolate into pieces, add diced butter, and melt together in a double boiler or microwave. In a mixing bowl, whisk together the eggs, sugar, and sifted flour. Add the melted chocolate-butter mixture and stir until you have a smooth batter.
- If you like to enhance the chocolate flavor with a hint of salt, you can add a pinch of fleur de sel to the batter. Divide this batter among muffin tins (or paper liners), filling only three-quarters full. Carefully press a frozen dollop of speculoos into each cake and bake for about 10 to 12 minutes (depending on your oven and mold size). Let rest for two minutes, unmold gently, and serve.
Tips
For a family-style version instead of individual servings, you can fill a loaf pan and slide a long bar of speculoos down the center. In this case, freeze a long bar of speculoos cookie butter instead of small dollops and extend the baking time.
If you’re making these for guests, and since the preparation is quick, I recommend doing a test run to adjust the baking time perfectly to keep the center molten. The top of the lava cake should form a light, crackled crust. If successful, it will stay molten even after a stint in the refrigerator!