Cookie Dough Lava Cake


1 Pack Doughlicious Salted Caramel cookie dough

3 cookie doughs Lava Cake Batter

½ cup coconut oil, plus more for greasing the ramekins

1 teaspoon unsweetened cocoa powder

6 ounces dark chocolate finely chopped, or chocolate chips

2 large eggs

2 large egg yolks

¼ cup maple syrup 1 teaspoon vanilla extract

Pinch of Salt

1 Tbsp of almond flour or cassava flour

1 Tbsp Cornstarch


Preparing the Ramekins

Heat the oven to 200c fan with the rack in the middle position.

Set the Ramekins on a baking tray.

Lightly grease four 6-ounce ramekins with oil, and dust with cocoa powder

Lava cake Batter

In a microwave safe bowl, combine chocolate and oil Microwave on high in 30-second intervals, stirring in between, until smooth, it should take about 1 minute total and set aside.

In a medium bowl, add the eggs, egg yolks, maple sugar, vanilla extract, and salt Beat with a hand mixer on high speed or manually with a whisk until slightly thickened and pale, about 2 minutes.

Fold in the almond flour, and cornstarch to the egg mixture Add your melted chocolate to the fluffy egg mixture, mix well until uniform- The batter should thicken and take on the texture of chocolate pudding.

Use a large ice cream scoop to divide the batter evenly into the prepared ramekins.

Add one cookie dough into the centre of each ramekin

Bake and Reveal

Bake for 13-15minutes.

Remove from the oven and release the edge with a knife, using oven mitts reverse the cake onto a plate.

Finish with a dusting of cocoa powder or icing sugar.