⅓ cup all purpose flour (40 g), plus more for dusting
nonstick cooking spray, for greasing
vanilla ice cream, for serving
caramel sauce, for serving
speculoos cookie, for serving
How to Make It
Make the cookie butter: 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. You should have about 1 cup.
Make the lava cakes: Preheat your oven to 375°F (190°C) 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 14–15 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.