Happy Valentine’s Day! Not sure why, but whenever I think of romantic desserts—lava cake is the first that comes to mind. There’s just something about it. This is a fun twist on a traditional lava cake (because biscoff spread makes everything better).
recipe (makes two small lotus biscoff lava cakes):
- 1/2 cup (85g) dark chocolate, chopped
- 3 tbsp (40g) unsalted butter
- 3 tbsp sugar
- 1 egg & 1 egg yolk
- splash of vanilla paste or essence/extract
- pinch of salt
- 2 tbsp all-purpose flour
- lotus biscoff spread (cookie butter)
- Scoop two teaspoons of biscoff spread onto a plate and place in the freezer to harden, then butter and dust a couple of ramekins with cocoa powder. This will make it easy to remove your lava cakes from the ramekins.
- Preheat oven to 210 degrees Celcius.
- Melt chocolate and butter together in a double boiler or microwave, then set aside to cool slightly.
- Beat egg, egg yolk, sugar, vanilla, and salt until thickened and pale.
- Sift and fold flour in then fold in chocolate/butter mixture.
- Distribute evenly between two ramekins, placing frozen biscoff spread in the centre of each lava cake.
- Bake in oven for 8-10 minutes (this will depend on your oven, but when the edges are pulling away from the sides of the ramekin and the middle is still jiggly, it’s ready).
- Remove from oven and let sit for a couple of minutes before attempting to remove from ramekins.