Speculoos Chocolate Lava Cakes
Warm up with some delicious Speculoos Chocolate Lava Cakes!
- 6 ounces (170g) high quality semi-sweet chocolate, such as Ghirardelli or Lindt
- 1/2 cup (115g; 1 stick) unsalted butter
- 1/4 cup (31g) all-purpose flour
- 1/2 cup (60g) confectioners' sugar
- 1/8 teaspoon salt
- 2 large eggs
- 2 large egg yolks
- 8 teaspoons (42g) creamy Speculoos cokkie butter (about 2 teaspoons per cake)
optional for serving: ice cream, melted Speculoos cookie butter and/or chocolate syrup for drizzling
- four 6-ounce ramekins (like these 6 ounce oven-proof custard cups or these 6 ounce ramekins)
- Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step
- Preheat oven to 425°F (218°C).
- Coarsely chop the chocolate.
- Place butter into a medium heat-proof bowl, then add chopped chocolate on top.
- Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners' sugar, and salt together in a small bowl.
- Whisk the eggs and egg yolks together until combined in another small bowl.
- Pour the flour mixture and eggs into the bowl of chocolate.
- Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
- Spoon chocolate batter evenly into each prepared ramekin.
- Top with Speculoos cookie butter and use a spoon to slightly press it down into the batter. Some may still be exposed..
- Place ramekins onto a baking sheet and bake for 12-13 minutes until the sides appear solid and firm. The top may still look slightly soft.
- Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin.
- Top with ice cream and melted Speculoos cookie butter and/or chocolate syrup for serving, if desired. Serve immediately.