Dubai Chocolate Lava Cake
A rich molten chocolate cake infused with tahini and topped with crushed kataifi pastry for a luxurious Dubai-inspired twist. The gooey center melts into a silky chocolate river with every bite.
Decadent molten chocolate lava cakes with a tahini core and crispy kataifi topping inspired by the viral Dubai chocolate trend.
Nutrition per serving
Ingredients
batter
filling
topping
Instructions
Prepare the Kataifi Topping
Preheat oven to 200C. Toss shredded kataifi pastry with melted butter in a pan over medium heat. Stir constantly for 4 to 5 minutes until golden and crispy. Remove from heat and stir in pistachio cream. Set aside to cool.
Melt Chocolate and Butter
Combine dark chocolate and unsalted butter in a heatproof bowl. Microwave in 30-second intervals stirring between each until fully melted and smooth. Allow to cool for 5 minutes before proceeding.
Make the Batter
Whisk eggs, egg yolks, and powdered sugar together vigorously until pale and slightly thickened. Pour in the cooled chocolate mixture and fold gently. Sift in flour and fold until just combined. Do not overmix the batter.
Fill and Layer the Ramekins
Grease 4 ramekins with butter and dust with cocoa powder. Fill each halfway with batter. Add a small spoonful of tahini in the center of each. Cover with remaining batter filling to about three quarters full.
Bake and Serve
Bake at 200C for 10 to 12 minutes until the edges are set but the center still has a slight jiggle. Run a knife around the edges and invert onto plates immediately. Top with the crispy kataifi mixture and serve at once.
Substitutions
Common mistakes
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