Biscoff Lava Cakes: Indulge in Gooey Lava Delight!
Indulge in these warm, melty, and addictive Biscoff Lava Cakes with a gooey molten center, perfect for a sweet treat.
- Prep Time: 20 minutes (plus 30 min freezing)
- Cook Time: 12 minutes
- Total Time: 32 minutes active
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup Biscoff cookie butter spread (plus more for freezing)
- 1/2 cup white chocolate chips
- 1/4 cup unsalted butter
- 2 large eggs
- 1/4 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Crushed Biscoff cookies (for topping)
- Powdered sugar (for garnish)
Instructions
- Line a plate with parchment paper. Scoop 4 teaspoons of Biscoff spread and freeze until solid (about 30 minutes).
- Preheat oven to 375°F (190°C). Grease 4 ramekins and place on a baking tray.
- In a heatproof bowl, melt white chocolate chips and butter together over simmering water or in the microwave. Stir until smooth.
- In another bowl, whisk eggs, sugar, vanilla, and salt until light and fluffy.
- Fold in melted chocolate mixture, then sift in flour and gently mix until smooth.
- Fill each ramekin halfway with batter, place frozen Biscoff scoop in the center, then top with remaining batter.
- Bake for 11–13 minutes until edges are set and center still slightly jiggly.
- Let rest 1 minute, then invert onto plates or serve in ramekins. Top with crushed cookies and powdered sugar.
Notes
- Freeze the Biscoff center thoroughly for the perfect lava effect.
- Don’t overbake — the center should stay gooey and molten.
- Use dairy-free white chocolate and plant butter for a vegan-friendly version.
Nutrition
- Serving Size: 1 cake
- Calories: 390 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g