How To Make Cookie Butter Lava Cake
A satisfying dessert without being overly sweet! This decadent cookie butter lava cake is perfect for those who’d prefer a non-chocolate lava cake.
In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. This creates about 1 cup.
Preheat your oven to 375 degrees F and place a rack on the lower third of the oven.
In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy.
Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.
Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.
Bake the lava cakes for 14 to 15 minutes, or until the edges are set and the center still jiggles slightly.
Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates.
Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed Speculoos cookies. Serve immediately.
- Calories: 1127.06kcal
- Fat: 65.89g
- Saturated Fat: 34.12g
- Trans Fat: 0.01g
- Monounsaturated Fat: 19.54g
- Polyunsaturated Fat: 8.62g
- Carbohydrates: 128.40g
- Fiber: 0.28g
- Sugar: 26.95g
- Protein: 14.89g
- Cholesterol: 326.17mg
- Sodium: 599.33mg
- Calcium: 119.90mg
- Potassium: 449.16mg
- Iron: 5.10mg
- Vitamin A: 465.86µg
- Vitamin C: 0.59mg
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