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Cookie Butter Lava Cakes

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32min

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6 servings

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These decadent cookie butter lava cakes are a delightful twist on the classic chocolate lava cake. A rich, gooey cookie butter center is encased in a tender, fluffy cake, creating a heavenly dessert that's sure to impress. These individual-sized cakes are perfect for a special occasion or whenever you're craving a sweet and indulgent treat.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
36 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 425°F (220°C). Grease 6 (6-oz) ramekins with cooking spray.

2
Melt butter and chocolate

In a microwave-safe bowl, combine the unsalted butter and semisweet chocolate chips. Microwave in 30-second intervals, stirring between each interval, until the mixture is smooth and fully melted.

3
Whisk eggs and sugar

In a separate bowl, whisk together the eggs and granulated sugar until well combined.

4
Combine ingredients

Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly. Fold in the all-purpose flour until just combined.

5
Fill the ramekins

Divide half of the batter evenly among the prepared ramekins. Place 1 tablespoon of cookie butter in the center of each ramekin, then cover with the remaining batter.

6
Bake the lava cakes

Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set and the centers are still slightly jiggly.

7
Serve

Remove the ramekins from the oven and let the lava cakes cool for 1-2 minutes. Run a knife around the edges of each cake to loosen, then invert onto serving plates. Dust with powdered sugar and serve immediately, enjoying the warm, gooey cookie butter center and the tender, fluffy cake.

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