Ingredients:
4 ounces of dark chocolate
1/2 cup (1 stick) of unsalted butter
1/2 cup of all-purpose flour
1/2 cup of granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon of vanilla extract
1/4 cup of Biscoff spread
Pinch of salt
Additional Biscoff cookies for garnish
Instructions:
1. Begin by preheating your oven to 425°F (220°C).
Prepare four ramekins by greasing them with non-stick
spray and lightly dusting them with cocoa powder.
2. In a microwave-safe bowl, combine the dark chocolate
and unsalted butter. Heat in 30-second intervals, stirring
between each, until the mixture becomes smooth.
3. In a separate bowl, whisk the large eggs, egg yolks,
granulated sugar, and vanilla extract together until the
mixture is light and fluffy.
4. Gradually fold the melted chocolate and butter mixture
into the egg mixture, being careful to combine them
gently.
5. Sift the all-purpose flour and salt into the mixture, then
stir until just combined—do not overmix.
6. Distribute half of the batter evenly into each ramekin.
Add a tablespoon of Biscoff spread into the center of
each, then cover with the remaining batter.
7. Place the ramekins in the oven and bake for 12-14
minutes, ensuring the edges set while the center remains
soft and gooey.
8. After baking, let the cakes cool for 1 minute before
carefully inverting them onto plates. Serve while warm,
topped with crushed Biscoff cookies for added delight.
Nutrition:
Prep Time: 20 minutes
Cooking Time: 14 minutes
Total Time: 34 minutes
Kcal: 450 kcal
Servings: 4 servings
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