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Biscoff Lava Cake

A rich and gooey chocolate lava cake with a molten Biscoff spread center, perfect for an indulgent dessert.

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Biscoff Lava Cake - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Biscoff Lava Cake - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Use high-quality dark chocolate for the best flavor.
Do not overbake—this keeps the lava center molten.
Chilling the Biscoff spread makes it easier to keep the molten center intact.
For extra flavor, add a pinch of cinnamon to the batter.
Serve immediately for the best lava effect!
Biscoff Lava Cake - tertiary view

Biscoff Lava Cake

A rich and gooey chocolate lava cake with a molten Biscoff spread center, perfect for an indulgent dessert.

Italian Cream Stuffed Cannoncini
Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
4 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
**For the Lava Cake:**
02
4 oz (115g) dark chocolate (at least 60% cocoa)
03
1/2 cup (115g) unsalted butter
04
1/2 cup (100g) granulated sugar
05
2 large eggs
06
2 large egg yolks
07
1/4 cup (30g) all-purpose flour
08
1/2 teaspoon vanilla extract
09
1/4 teaspoon salt
10
**For the Biscoff Center:**
11
6 tablespoons Biscoff spread
12
**For Serving (Optional):**
13
Powdered sugar (for dusting)
14
Vanilla ice cream
15
Crushed Biscoff cookies
16
Melted chocolate drizzle

Instructions

01
Scoop 6 tablespoons of Biscoff spread onto a parchment-lined baking sheet. Freeze for 30 minutes, or until firm.
02
Preheat oven to 425°F (220°C). Grease and lightly flour four ramekins or muffin cups.
03
In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
04
In another bowl, whisk together the sugar, eggs, and egg yolks until slightly thick and pale.
05
Gently fold the melted chocolate mixture into the egg mixture, stirring until combined.
06
Sift in the flour and salt, and mix until just combined. Do not overmix.
07
Fill each ramekin halfway with batter, place a frozen Biscoff scoop in the center, then cover with more batter until the ramekin is about 3/4 full.
08
Bake for 9-11 minutes, or until the edges are set but the center remains soft.
09
Let the cakes rest for 1-2 minutes before carefully inverting them onto plates.
10
Dust with powdered sugar and serve immediately with ice cream and crushed Biscoff cookies.