Ingredients

4 Tbsp butter, plus extra for greasing ramekins

1/2 cup Soom Chocolate or Chocolate Sea Salt Sesame Spread

2 eggs

1/2 cup granulated sugar or cane sugar

1/3 cup oat flour

Filling: 4 Tbsp Soom Chocolate or Chocolate Sea Salt Sesame Spread, divided

Powdered sugar, for dusting

Flaky sea salt, for topping

Ice cream or whipped topping, for serving

Raspberries or strawberries, for garnish

Instructions

Step 1: Preheat your oven to 375℉. Grease four small (4 oz.) or two large (8 oz.) ramekins with butter and set aside.

Step 2: Melt the butter in a microwave-safe bowl for 30-45 seconds until hot and melted. Whisk in the chocolate sesame spread until smooth, then set aside.

Step 3: In a large mixing bowl, whisk together the eggs, sugar, and oat flour until well combined.

Step 4: Pour the melted chocolate mixture into the egg mixture and whisk until a smooth batter forms. Fill each ramekin halfway with the batter. Place 1 tablespoon of chocolate sesame spread in the center of each ramekin, then top with the remaining batter.

Step 5: Place the ramekins on a baking tray and bake for 15-18 minutes, until the edges are set and the middle is just slightly loose. Be careful not to over-bake.

Step 6: Let the cakes cool for 3-5 minutes. Run a knife around the edges to loosen, then invert each cake onto a plate, or serve directly in the ramekins if preferred.

Step 7: Dust with powdered sugar, sprinkle with flaky sea salt, and top with ice cream or whipped topping. Garnish with fresh raspberries or strawberries. Serve warm and enjoy!

Tips & Variations

Use oat flour to keep the cakes gluten-free and add a subtle sweetness.

For a more intense chocolate flavor, try adding a teaspoon of espresso powder to the batter.

If you don’t have Soom Chocolate Sesame Spread, substitute with your favorite chocolate-hazelnut spread for a different twist.

Serve with a drizzle of caramel or a sprinkle of toasted sesame seeds for added texture.

Storage

Store any leftover lava cakes covered in the refrigerator for up to 2 days. Reheat gently in the microwave for about 20 seconds to restore their warm, gooey texture. These cakes are best enjoyed fresh but can also be frozen before baking for up to 1 month; bake from frozen, adding a few extra minutes to the baking time.

FAQs

Can I make these lava cakes dairy-free?

Yes, substitute the butter with a dairy-free alternative like coconut oil or vegan butter, and ensure the chocolate sesame spread you use is dairy-free.

What if I don’t have ramekins?

You can use small oven-safe bowls or silicone muffin cups as an alternative. Just adjust the baking time as needed since size and material affect cooking.