Description

Indulge in the rich and gooey delight of Chocolate Tahini Lava Cakes, featuring a luscious molten center made with Soom Chocolate Sea Salt Sesame Spread. These individual ramekin cakes combine the nutty flavors of tahini with decadent chocolate for a unique twist on classic lava cakes. Perfectly tender on the outside and molten in the middle, these treats are ideal for a special dessert served warm with a sprinkle of flaky sea salt, powdered sugar, and fresh berries or ice cream.

Ingredients

Scale

Cake Batter

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 & Toppings

4 Tbsp Soom Chocolate or Chocolate Sea Salt Sesame Spread (divided)
Powdered sugar, for dusting
Flaky sea salt, for garnish
Ice cream or whipped topping, for serving
Raspberries or strawberries, for garnish

Instructions

Preheat and Prepare Ramekins: Preheat your oven to 375℉ (190℃). Grease four small (4 oz) or two large (8 oz) ramekins generously with butter, then set them aside to prepare for the batter.
Melt Butter and Combine With Chocolate Spread: In a microwave-safe bowl, melt 4 tablespoons of butter by heating for 30 to 45 seconds until hot and fully melted. Whisk in 1/2 cup of Soom Chocolate or Chocolate Sea Salt Sesame Spread until the mixture is smooth and uniform. Set this aside to cool slightly.
Mix Wet and Dry Ingredients: In a large mixing bowl, whisk together 2 eggs, 1/2 cup sugar, and 1/3 cup oat flour until the mixture is fully combined and slightly pale, forming the base of your cake batter.
Combine the Chocolate Mixture With Egg Batter: Pour the melted chocolate and butter mixture into the egg mixture. Whisk thoroughly until you create a smooth, consistent batter.
Fill Ramekins and Add Filling: Spoon the batter halfway into each prepared ramekin. Add 1 tablespoon of Soom Chocolate or Chocolate Sea Salt Sesame Spread into the center of each. Then, top the filling with the remaining batter, ensuring the filling is fully covered.
Bake the Lava Cakes: Place the ramekins on a baking tray for stability and bake in the preheated oven for 15 to 18 minutes. The edges should be set and cooked through, while the center remains slightly loose and molten – be careful not to overbake.
Cool and Unmold: Let the cakes cool for 3 to 5 minutes so they firm up slightly. Run a knife gently around the edges to loosen the cakes, then invert each ramekin onto a serving plate. Alternatively, you can serve them directly in the ramekins if preferred.
Garnish and Serve: Dust with powdered sugar and sprinkle flaky sea salt on top to enhance the flavors. Add fresh raspberries or strawberries for a fruity contrast and a scoop of ice cream or whipped topping for extra indulgence. Enjoy these warm for the best molten experience.

Notes

Use oat flour as a gluten-free alternative, but you can substitute with all-purpose flour if preferred.
Do not overbake; the center should remain molten for the signature lava effect.
For extra richness, serve with vanilla ice cream or a dollop of whipped cream.
Ensure the ramekins are well greased to prevent sticking and ease unmolding.
Store any leftovers covered in the refrigerator and reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 15-18 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Keywords: Chocolate Tahini Lava Cakes, molten lava cake, tahini dessert, Soom chocolate sesame spread, gluten-free lava cake, molten chocolate cake, individual lava cakes