How to Make the Perfect Dubai Chocolate Lava Cake
Middle Eastern Fusion · Medium · 32 min · 4 servings
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.
Why this recipe works
This Dubai Chocolate Lava Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 32 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 150 g dark chocolate 70 percent
- 100 g unsalted butter
- 2 whole large eggs
- 2 whole egg yolks
- 80 g powdered sugar
- 40 g all-purpose flour
- 60 g tahini
- 80 g kataifi pastry shredded
- 30 g unsalted butter melted
- 2 tbsp pistachio cream
Step by step instructions
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- tahini → smooth almond butter for a nuttier mild flavor
- kataifi pastry → crushed shredded wheat biscuits toasted in butter
- dark chocolate 70 percent → semi-sweet chocolate chips for a sweeter result
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overbaking the cakes which causes the center to set completely and eliminates the lava effect
- Skipping the ramekin greasing and cocoa dusting which causes the cakes to stick and break when inverted
- Adding tahini that is too cold which sinks unevenly and does not create a clean molten center
Nutrition facts
Per serving: 520 calories, 8g protein, 48g carbs, 34g fat, 3g fiber.
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