Prep Time
Cook Time
4 - 6 People
Serves 1
Difficulty 0


1/2 cup self-rising flour (sub with oat flour for a healthier alternative)

1/4 cup cacao powder 

1 tsp freeze-dried espresso coffee powder 

1/4 tsp baking powder 

1/3 cup light brown sugar 

pinch of salt 

1/2 cup coconut or soy milk with 1 tbsp apple cider vinegar to curdle

2 1/2 tbsp coconut oil 

1 tsp vanilla extract 

Chocolate ganache filling 

100g dark chocolate chips 

1/4 tbsp Biscoff spread or any other cookie dough/ nut butter spread 

1-2 tbsp chilled milk 


  1. Sift the flour, cacao powder, espresso powder, baking powder, salt, and sugar in a bowl. 
  2. Meanwhile add the apple cider vinegar to the milk and let it curdle, add the curdled milk, coconut oil and vanilla to the dry mixture and mix well with a spatula until there are no lumps. 
  3. Gradually melt the chocolate and once melted add the Biscoff and the milk until the ganache starts to thicken. Let it chill for 5 minutes. 
  4. Preheat your oven or air-fryer to 180 degrees Celcius. 
  5. Spray three ramekins with non-stick spray or melted coconut oil, dust the ramekins with extra cacao power and then add 1/3 cup of the batter, add a dollop of the ganache in the center along with more chocolate or Biscoff and top off with more batter.
  6. bake the ramekins for 10 minutes in the air fryer and 10-12 minutes in the oven. 
  7. remove to chill for a few minutes before loosing the sides, tipping over onto a plate, and serving with whipped cream and fresh raspberries. 

Photo Gallery

Hope you love this recipe, if you’re a chocolate lover then absolutely yes!