Chocolate Tahini Lava Cakes
Rated 3.8 stars by 15 users
Category
Dessert
Servings
2 large or 4 small
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
4 Tbsp butter + extra for greasing ramekins
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
Powdered sugar
Flaky sea salt
Ice cream or whipped topping
Raspberries or strawberries
Optional toppings
Directions
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 sesame spread until smooth. Set aside.
In a large mixing bowl, whisk eggs, sugar, and flour until well combined.
Pour melted chocolate mixture into egg mixture and whisk until a batter forms. Fill each ramekin halfway. Place 1 tablespoon of chocolate sesame spread 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.
Recipe Note
Dairy-free version: Use coconut oil in place of butter.
Recipe & Photography: Selena Sharpless
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