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)

method:

  1. 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.
  2. Preheat oven to 210 degrees Celcius.
  3. Melt chocolate and butter together in a double boiler or microwave, then set aside to cool slightly.
  4. Beat egg, egg yolk, sugar, vanilla, and salt until thickened and pale.
  5. Sift and fold flour in then fold in chocolate/butter mixture.
  6. Distribute evenly between two ramekins, placing frozen biscoff spread in the centre of each lava cake.
  7. 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).
  8. Remove from oven and let sit for a couple of minutes before attempting to remove from ramekins.

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