Biscoff Lava Cake

Prep time25 minutes
Cook time11 to 13 minutes
Rest time10 minutes
Total time~50 minutes
DifficultyMedium
Servings4 individual lava cakes

A rich cocoa sponge with a molten Biscoff centre. Flows like caramel when you cut into it. Warm and spiced this is a winter dessert designed to be served straight from the oven.

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What we love about this recipe

Biscoff and lava cake, what more could I ask for? The outside is soft and chocolatey, the centre stays molten and rich, and the spiced caramel warmth of Biscoff has both sweetness and depth. Indulgence without the fuss. Best enjoyed warm, spoon-first, while the centre still flows.

Where’s it from?

Lava cakes became popular through French restaurant kitchens, prized for their molten centres and precise baking window. This version keeps introduces Biscoff for a modern twist, adding some spiced caramel notes to this deeply chocolatey tradition.

Why cocoa?

Cocoa gives the sponge its structure and depth. It balances the sweetness of the Biscoff, adds bitterness, and creates contrast between the cake and the molten centre. Without cocoa, the dessert would be flat and overly sweet. With it, the flavour feels rounded and intentional.

Cocoa Recommendation

What cocoa should I use?

This recipe uses cocoa powder in the sponge. It provides richness, colour, and balance while allowing the Biscoff centre to remain the star. A good-quality cocoa powder ensures the cake tastes chocolatey rather than sugary and helps the sponge hold its structure around the molten filling.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

For the lava cakes

100 g dark cocoa drops (70%)
100 g unsalted butter
2 eggs
1 egg yolk
70 g sugar
25 g flour
10 g cocoa powder
1 g salt
4 teaspoons Biscoff spread, cold

For the ramekins

Melted butter, for brushing
Cocoa powder or sugar, for dusting

Method

Prepare the centres

Scoop four teaspoons of Biscoff spread onto a small tray lined with baking paper. Freeze for at least 30 minutes until firm.

Melt the chocolate and butter

Melt the dark cocoa drops and butter together over a bain marie until smooth. Set aside and allow to cool slightly


Whisk the eggs and sugar

In a bowl, whisk the eggs, egg yolk, and sugar until pale and slightly thickened.


Combine the mixtures

Pour the melted chocolate mixture into the egg mixture and whisk gently until smooth.

Add the dry ingredients

Sift in the flour, cocoa powder, and salt. Fold gently until just combined.

Prepare the ramekins

Brush four small ramekins with melted butter and dust with cocoa powder or sugar, tapping out the excess.

Fill and freeze

Spoon half the batter into each ramekin. Place one frozen Biscoff portion in the centre, then cover with the remaining batter. Freeze for 15 to 20 minutes.

Bake

Bake at 200°C fan 180°C for 11 to 13 minutes. The edges should be set and the centre should still wobble slightly.

Serve


Rest for one minute, loosen the edges with a knife, and invert onto plates. Serve immediately.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

The Perfect Biscoff Lava Cake

Join us as we demonstrate how to make a delicious Biscoff lava cake, perfect for a sweet treat. This video provides easy recipes for baking a delightful dessert recipe every time. Watch as we combine a soft cocoa sponge with molten Biscoff to create a fantastic lava cake!

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