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Chocolate Tahini Lava Cakes Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://ellaeatsdaily.com/chocolate-tahini-lava-cakes-recipe/