Our Big-Batch Lava Cake Is A Mol-Ten Out Of Ten

Anya Ptacek
·2 min read

Yields: 10 servings

Prep Time: 25 mins

Total Time: 1 hour

Ingredients

  • 1 c.

    (2 sticks) unsalted butter, cut into 1 Tbsp. pieces, plus more for pan

  • 1/2 c.

    (80 g.) bittersweet chocolate (70% cacao), coarsely chopped

  • 1/2 c.

    (80 g.) dark chocolate (63% cacao), coarsely chopped

  • 2/3 c.

    (70 g.) unsweetened cocoa powder

  • 1 1/2 tsp.

    instant coffee

  • 1 tsp.

    kosher salt

  • 1/2 tsp.

    pure vanilla extract

  • 7

    large eggs, separated

  • 1 1/2 c.

    (300 g.) granulated sugar, divided

  • Flaky sea salt (optional)

Directions

  1. Arrange a rack in center of oven; preheat to 350°. Grease a 9" springform pan with butter. Line bottom of pan with parchment, then grease parchment with butter.

  2. In a medium heatproof bowl set over a medium pot of barely simmering water (do not let bowl touch water), heat butter, bittersweet chocolate, and dark chocolate, stirring frequently, until melted and smooth, about 3 minutes. Remove bowl from heat. (Alternatively, microwave butter and chocolates in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.)

  3. Add cocoa powder, coffee, kosher salt, and vanilla and stir until smooth.

  4. In a large bowl, using a handheld mixer on medium-low speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat egg whites until frothy, about 1 minute. Increase mixer speed to medium-high. Gradually add 3/4 cup sugar and beat until combined. Increase mixer speed to high and continue to beat until stiff peaks form and egg whites are glossy, about 3 minutes. Transfer egg white mixture to another large bowl or container.

  5. Wipe out bowl. Using handheld mixer on medium-high speed, beat egg yolks and remaining 3/4 cup sugar until pale and fluffy, about 2 minutes.

  6. Pour chocolate mixture into egg yolk mixture and fold with a large spatula until no streaks remain. Add egg whites to chocolate mixture and fold, mixing as little as possible, until few to no streaks remain.

  7. Transfer 1 1/2 cups batter to a small bowl, cover with plastic wrap, and refrigerate until ready to use. Pour remaining batter into prepared pan; smooth top with an offset spatula.

  8. Bake cake until firm on top but still slightly soft if you press in the center, 22 to 24 minutes. Let cool 10 minutes. Leave oven on.

  9. Spread reserved batter on top of cooled cake. Sprinkle with sea salt.

  10. Continue to bake until top of cake has a thin crust but is very soft underneath, 14 to 16 minutes more. Let cool 5 minutes.

  11. Carefully remove cake from pan and transfer to a platter. Serve warm.

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