Chocolate Tahini Lava Cakes
2 large or 4 small
4 Tbsp butter + extra for greasing ramekins
1/2 cup Soom Chocolate Tahini (or Dark Chocolate Tahini with Sea Salt)
1/2 cup granulated sugar or cane sugar
1/3 cup oat flour
Filling: 4 tablespoons Soom Chocolate Tahini or Dark Chocolate Tahini with Sea Salt, divided
Flaky sea salt
Ice cream or whipped topping
Soom Chocolate Tahini or Dark Chocolate Tahini with Sea Salt
Preheat oven to 375℉. Grease four small (4 oz.) or two large (8 oz.) ramekins with butter and set aside.
Melt butter in a microwave-safe bowl for 30-45 seconds or until melted and hot. Whisk in the chocolate tahini until smooth. Set aside.
In a large mixing bowl, whisk eggs, sugar, and flour until well combined.
Pour melted tahini mixture into egg mixture and whisk until a batter forms. Fill each ramekin halfway. Place 1 tablespoon of chocolate tahini in the middle of each ramekin, then top with the remaining batter.
Place ramekins on a baking tray and bake for 15-18 minutes until the sides are cooked through and the middle is just set. The center should still be slightly loose. Do not over-bake!
Allow to cool for 3-5 minutes, then run a knife around the sides to loosen the edges. Turn upside down onto a plate. Alternatively, serve in the ramekins.
Top with desired toppings and enjoy! Best served warm.
Dairy-free version: Use coconut oil in place of butter.
Recipe & Photography: Selena Sharpless