Introduction

Indulge in the rich and gooey delight of Chocolate Tahini Lava Cakes. These individual cakes combine smooth chocolate sea salt sesame spread with a molten center, offering a unique twist on classic lava cakes that’s perfect for any chocolate lover.

A single chocolate lava cake sits at the center of a white plate, showing its rich, dark brown color with a moist, crumbly exterior. On top, there is a layer of white whipped cream that contrasts with the cake, covered partially by a thick, glossy dark chocolate sauce dripping down the sides. Small chocolate chunks and a pinch of coarse salt are scattered on the whipped cream. Three bright red raspberries are placed around the cake, adding vibrant color. The background is a white marbled texture with a bronze spoon resting next to the plate. Photo taken with an iphone --ar 4:5 --v 7

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
4 Tbsp Soom Chocolate or Chocolate Sea Salt Sesame Spread (for filling)
Powdered sugar, for dusting
Flaky sea salt, for garnish
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 thoroughly with butter and set them aside.
Step 2: Melt the butter in a microwave-safe bowl for 30-45 seconds until hot. Whisk in the 1/2 cup of chocolate sesame spread until smooth and set aside.
Step 3: In a large mixing bowl, whisk together the eggs, sugar, and oat flour until the mixture is well combined and smooth.
Step 4: Pour the melted chocolate and butter mixture into the egg mixture and whisk until you have a smooth batter. Fill each ramekin halfway with the batter.
Step 5: Place 1 tablespoon of the chocolate sesame spread in the center of each filled ramekin, then cover with the remaining batter.
Step 6: Arrange the ramekins on a baking tray and bake for 15-18 minutes. The edges should be set while the center remains slightly loose. Avoid over-baking to keep the lava texture.
Step 7: Let the cakes cool for 3-5 minutes. Run a knife around each ramekin to loosen the edges, then invert onto plates or serve directly in the ramekins.
Step 8: Dust with powdered sugar, sprinkle flaky sea salt, and add ice cream or whipped topping. Garnish with fresh raspberries or strawberries, then enjoy warm.

Tips & Variations

Use coconut sugar for a deeper, caramel-like sweetness instead of granulated sugar.
Swap oat flour for almond flour for a nuttier flavor and gluten-free option.
For extra richness, add a pinch of cinnamon or espresso powder to the batter.
Serve with a drizzle of extra Soom Chocolate Sesame Spread for more indulgence.

Storage

These lava cakes are best enjoyed fresh and warm. If needed, store covered in the refrigerator for up to 2 days. Reheat gently in the microwave for 20-30 seconds to soften the center before serving.

How to Serve

A chocolate lava cake with a cracked top, showing thick melted chocolate flowing out from inside, sits on a white plate dusted with powdered sugar. Inside the cake’s hollow center, bright red cherries are stacked, topped with fresh green mint leaves. The cake’s outer texture is rough and crumbly with a dark brown color, while the melted chocolate inside is smooth and glossy. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tahini instead of chocolate sesame spread?

Regular tahini lacks the sweetness and chocolate flavor, so the cake’s taste will be quite different. You can try adding cocoa powder and sugar to plain tahini, but results may vary.

How do I know when the lava cakes are done baking?

The edges should look set and slightly firm, while the center remains a bit jiggly. Over-baking will cause the center to fully set, losing the lava effect.

Chocolate Tahini Lava Cakes Recipe

Print Recipe

★★★★★

4.7 from 129 reviews

Indulge in these rich and gooey Chocolate Tahini Lava Cakes featuring Soom Chocolate Sea Salt Sesame Spread. These individual-sized cakes combine the nutty, salty flavor of tahini with decadent chocolate, creating a molten center that oozes out when you cut into them. Perfect for an elegant dessert or a special treat, these lava cakes are quick to prepare and baked to perfection with a slightly crisp exterior and a luscious, molten middle.

Author: Ella
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
Yield: 4 small lava cakes (4 oz. each) or 2 large (8 oz. each) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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:

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

Toppings (optional):

Powdered sugar for dusting
Flaky sea salt
Ice cream or whipped topping
Fresh raspberries or strawberries
Additional Soom Chocolate or Chocolate Sea Salt Sesame Spread for drizzling

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 and set them aside to prevent sticking.
Melt butter and combine with chocolate sesame spread: In a microwave-safe bowl, melt the butter for 30 to 45 seconds until hot and fully melted. Whisk in the 1/2 cup of Soom Chocolate or Chocolate Sea Salt Sesame Spread until the mixture is smooth and homogeneous. Set aside.
Mix eggs, sugar, and flour: In a large mixing bowl, whisk together the 2 eggs, 1/2 cup granulated or cane sugar, and 1/3 cup oat flour until the mixture is well combined and slightly thickened.
Combine wet and dry mixtures: Pour the melted chocolate and butter mixture into the egg mixture. Whisk everything together until a smooth batter forms with a consistent texture.
Fill ramekins and add molten center: Spoon the batter to fill each ramekin halfway. Then, add 1 tablespoon of the Soom Chocolate or Chocolate Sea Salt Sesame Spread into the center of each ramekin. Top each with the remaining batter, evenly covering the filling.
Bake: Place the ramekins on a baking tray and bake in the preheated oven for 15-18 minutes. The edges should be cooked and slightly firm, while the center remains just set and slightly loose to achieve the signature lava flow effect. Avoid over-baking to keep the molten middle intact.
Cool and unmold: Allow the cakes to cool for 3 to 5 minutes. Run a knife carefully around the edges to loosen the cakes from the ramekins. Then, invert each ramekin onto a plate to release the lava cakes. Alternatively, serve them straight from the ramekins.
Add toppings and serve: Garnish the cakes with powdered sugar, a sprinkle of flaky sea salt, fresh berries, a drizzle of extra chocolate sesame spread, and a side of ice cream or whipped topping. Serve warm for the best indulgent experience.

Notes

For best results, use small ramekins (4 oz.) to ensure proper cooking and easy serving.
Oat flour can be substituted with gluten-free all-purpose flour if preferred.
Do not overbake; the center must remain molten for the signature lava effect.
Using Soom Chocolate Sea Salt Sesame Spread enhances the flavor with a balance of chocolate and salty tahini taste.
Serve immediately after baking for warm molten centers and optimal texture.
Store any leftover batter covered in the fridge up to 1 day but bake fresh when ready.

Keywords: Chocolate Tahini Lava Cakes, Tahini dessert, molten chocolate cake, Soom Chocolate Spread dessert, easy chocolate lava cakes, gluten-free lava cake, individual chocolate cakes