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Big-Batch Lava Cake

Indulge with a Big-Batch Lava Cake Perfect for Sharing

This Big-Batch Lava Cake is a dessert with a rich, gooey center, perfect for sharing and gluten-free.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 sticks Unsalted Butter Adds moisture and richness; substitute with margarine or coconut oil for a dairy-free option.
  • 80 g Bittersweet Chocolate Provides depth and richness; choose a higher-quality chocolate for the best results.
  • 80 g Dark Chocolate Enhances the chocolate flavor; can use additional bittersweet chocolate if needed.
  • 70 g Unsweetened Cocoa Powder Intensifies the chocolate flavor and contributes to the texture; no direct substitute, but more chocolate can be added.
  • 1.5 tsp Instant Coffee Enhances the chocolate flavor; feel free to omit if you prefer a milder taste.
  • 1 tsp Kosher Salt Balances the sweetness; any table salt can be used as a substitute.
  • 0.5 tsp Pure Vanilla Extract Adds aroma and flavor depth; vanilla bean paste can also be used as an alternative.
  • 7 large Eggs Separated; contributes to structure and richness.
  • 300 g Granulated Sugar Divided; sweetens the cake and helps achieve a light texture; half can be swapped with brown sugar for enhanced richness.
  • Flaky Sea Salt Optional; a delightful sprinkle on top to elevate the flavor contrast of the dessert.
For Serving
  • Vanilla Ice Cream A complementary topping that pairs perfectly; consider using mint chocolate or other flavors for variation.

Equipment

  • Medium Saucepan
  • Large Baking Dish
  • Mixing Bowls
  • Electric Mixer
  • Pastry Brush

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and butter a large baking dish to ensure the cake releases easily after baking.
  2. In a medium saucepan over low heat, melt bittersweet chocolate, dark chocolate, and unsalted butter, stirring continuously until smooth.
  3. Remove the chocolate-butter mixture from heat and sift in cocoa powder, instant coffee, kosher salt, and vanilla extract, stirring until combined.
  4. In a large mixing bowl, whisk egg yolks and 150 g of sugar until pale and slightly thickened, about 3-4 minutes.
  5. Gently fold the warm chocolate mixture into the egg yolk mixture with a spatula.
  6. In a clean bowl, whip egg whites until soft peaks form, then gradually add the remaining sugar until stiff peaks form.
  7. Fold the whipped egg whites into the chocolate mixture until just combined.
Baking
  1. Pour half of the batter into the prepared baking dish and bake for 20 minutes, keeping the center soft.
  2. After 20 minutes, pour the remaining batter on top and return to the oven for an additional 15-20 minutes until edges are set but center is slightly wobbly.
  3. Remove from oven and let cool for about 10 minutes before serving.
Serving Suggestions
  1. Serve warm topped with flaky sea salt and a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

Consider pairing the cake with seasonal twists like peppermint or orange zest for a unique flavor experience.

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