Ingredients
Check off ingredients as you go
Makes 8 lava cakes
- 200 g (7 oz) dark chocolate (60% cocoa)
- 80 g (⅓ cup) butter (or margarine for a parve version)
- 8 tsp speculoos cookie butter (Biscoff spread)
- 4 large eggs
- 2 heaping Tbsp sifted all-purpose flour (plain flour)
- 80 g (⅓ cup + 1 Tbsp) sugar
- 1 pinch flaky sea salt (optional)
- Preheat the oven to 200°C (400°F).
- Drop small dollops of speculoos cookie butter onto a plate (or into a silicone mold with very small domes) and place in the freezer until they harden.
- Break the chocolate into pieces, add the diced butter and melt them together in a double boiler or in the microwave. In a large bowl, whisk the eggs with the sugar and the sifted flour. Add the melted chocolate and butter and mix until the batter is smooth.
- If you like to sharpen the chocolate flavor with a touch of salt, you can add a pinch of flaky sea salt to the batter. Divide the batter among muffin cups (or paper liners), filling them only three-quarters full. Carefully push a frozen dollop of cookie butter into each little cake and bake for about 10 to 12 minutes (it all depends on your oven and the size of the mold). Let rest for two minutes, unmold gently and serve.
Tips
For a family-size version instead of individual cakes, you can fill a loaf pan and slide a long bar of speculoos down the middle. In that case, freeze a long bar of cookie butter instead of the small dollops and extend the baking time.
If you plan to make these for guests, and since the batter comes together quickly, I recommend doing a test run to fine-tune the baking time so the center stays molten. The top of the cake should form a light, crackled crust. If you get it right, it will stay gooey even after a stint in the fridge!