Ingredients
40speculoos cookiessuch as Lotus Biscoff
¼cupbrown sugar
¾cupheavy cream
2egg yolkslarge
2eggslarge
⅓cupgranulated sugar
1tspvanilla extract
⅓cupall-purpose flourplus more for dusting
non-stick cooking sprayfor greasing
vanilla ice creamfor serving
caramel saucefor serving
speculoos cookiefor serving
Preparation
In a food processor, combine the speculoos cookies and brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth. Transfer to a bowl and set aside. This creates about 1 cup.
Preheat your oven to 375 degrees F and place a rack on the lower third of the oven.
In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy.
Add the sugar, vanilla and cookie butter and mix until just combined. Sift in the flour and mix again until incorporated and the batter is smooth.
Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet and evenly divide the batter between the ramekins.
Bake the lava cakes for 14 to 15 minutes, or until the edges are set and the center still jiggles slightly.
Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates.
Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed Speculoos cookies. Serve immediately.
Enjoy!
