I love being able to share what I bake with my family. It’s something I’ve not really done much of because I didn’t catch the baking bug until I moved to London in 2009. It’s a wonderful feeling, putting your heart and soul into making something for people you love and seeing them enjoy it, it makes you feel all warm and gooey inside… like a molten lava cake!
If I had to use a taste or smell to characterise my family, Speculaas would definitely be one of them. It’s sweet, warm and comforting, and reminds me of visits to my Oma & Opa’s house. But what makes this particular recipe extraordinarily special is that a few weeks ago my younger brother and I shared them for dessert the night before he was involved in a terrible car accident. We bonded over a familiar flavour, something we both grew up with, but tasted by each of us in a new way. So this recipe is dedicated to my amazing little brother, Nick, whom I love and adore, and who has a heart of gold.
Speculaas Molten Lava Cakes
~ makes around 10 cakes
15g crushed Speculaas cookies, plus extra to decorate
120g unsalted butter, plus extra for greasing
100g white chocolate
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg, ginger & cardamom
2 egg yolks
100g brown sugar
50g golden caster sugar
60g plain flour, sifted
A pinch of sea salt
Lightly grease a 10-12 cup muffin tray and coat with Speculaas cookie crumbs.
In a heatproof bowl set over gently simmering water (Bain-Marie), melt the white chocolate and butter, then stir in the vanilla and spices. Set aside to cool slightly.
In the bowl of a freestanding mixer using the whisk attachment, mix together the eggs and egg yolks. Add the sugars and whisk until dissolved, then pour in the butter mixture, flour and salt and whisk until just combined.
Spoon the batter into the prepared muffin tray and refrigerate for at least an hour.
Preheat the oven to 170 degrees Celsius/350 degrees Fahrenheit.
Bake the cakes for 10-12 minutes, or until they start to come away from the sides of the tin but still have a slight wobble in the middle. Leave to cool in the tin for a couple of minutes, then carefully remove the cakes from the tin and serve warm with vanilla ice cream or custard and a sprinkling of Speculaas cookie crumbs.