White Chocolate And Tahini Lava Cake

INGREDIENTS
1/2 cup butter
1 cup flour
5 eggs
4 1/2 oz white chocolate, chopped
4 tablespoons tahini
4 tablespoons molases


DIRECTIONS
Preheat the oven to 350F. Grease six individual ramekins or muffin tins. 

Melt chopped white chocolate and butter on bain marie or microwave for 20 seconds until just melted. Crack the eggs into another bowl and whisk together with the tahini and molases. Beat in the chocolate and butter mixture. Fold in the flour. Scoop mixture into the muffin tins and freeze them at least 2 hours.

Place the frozen desserts on a baking tray and bake 10-13 minutes until puffed with a 1-inch jiggely circle in center. Begin checking for doneness at 8 minutes. 

Remove the lava cakes from the oven and leave at room temperature for 2 minutes to rest. Carefully turn out onto a serving plate, sprinkle with powdered sugar.