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Big-Batch Lava Cake Recipe

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★★★★★

4.5 from 129 reviews

This Big-Batch Lava Cake is a decadent and rich chocolate dessert perfect for sharing. Featuring a luscious molten center, this cake combines bittersweet and dark chocolate with a hint of coffee for depth, baked in a springform pan and served warm with vanilla ice cream for an irresistible treat.

Ingredients

Scale

Chocolate Mixture

  • 1 cup (2 sticks) unsalted butter, cut into 1 Tbsp. pieces, plus more for pan
  • 1/2 cup (80 g) bittersweet chocolate (70% cacao), coarsely chopped
  • 1/2 cup (80 g) dark chocolate (63% cacao), coarsely chopped
  • 2/3 cup (70 g) unsweetened cocoa powder
  • 1 1/2 tsp instant coffee
  • 1 tsp kosher salt
  • 1/2 tsp pure vanilla extract

Egg Mixture

  • 7 large eggs, separated
  • 1 1/2 cups (300 g) granulated sugar, divided

Finishing & Serving

  • Flaky sea salt (optional)
  • Vanilla ice cream, for serving

Instructions

  1. Prepare Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ springform pan thoroughly with butter. Line the bottom with parchment paper and grease the parchment to prevent sticking.
  2. Melt Chocolate and Butter: In a medium heatproof bowl placed over a pot of barely simmering water (making sure the bowl doesn’t touch the water), melt the butter, bittersweet chocolate, and dark chocolate together, stirring frequently until smooth, about 3 minutes. Alternatively, melt in the microwave in 30-second increments, stirring between them, for approximately 90 seconds total. Remove from heat.
  3. Add Cocoa and Flavorings: Stir in the unsweetened cocoa powder, instant coffee, kosher salt, and vanilla extract into the melted chocolate mixture until smooth and fully combined.
  4. Beat Egg Whites: In a large clean bowl, use a handheld or stand mixer on medium-low speed to beat the egg whites until frothy, about 1 minute. Gradually add 3/4 cup of the granulated sugar and increase the speed to medium-high, then to high until stiff, glossy peaks form, about 3 minutes. Transfer the beaten egg whites to a separate large bowl.
  5. Beat Egg Yolks: Clean the mixing bowl and use the mixer on medium-high speed to beat the egg yolks with the remaining 3/4 cup sugar until pale and fluffy, which takes about 2 minutes.
  6. Combine Chocolate and Yolks: Pour the chocolate mixture into the egg yolks and gently fold with a large spatula until there are no streaks of chocolate or egg yolk remaining.
  7. Incorporate Egg Whites: Carefully fold the beaten egg whites into the chocolate mixture, mixing as little as possible to maintain the airiness, until the batter is mostly uniform with few to no streaks.
  8. Reserve Batter and Pour Into Pan: Scoop 1 1/2 cups of batter into a small bowl, cover with plastic wrap, and refrigerate for later. Pour the remaining batter into the prepared springform pan and smooth the top with an offset spatula for an even surface.
  9. First Bake: Bake the cake in the preheated oven for 22 to 24 minutes, or until the top is firm but still slightly soft when pressed gently in the center. Remove from oven and let cool for 10 minutes. Keep the oven on.
  10. Top With Reserved Batter and Salt: Spread the reserved batter evenly over the cooled cake. Optionally, sprinkle flaky sea salt on top to enhance flavor.
  11. Second Bake: Return the cake to the oven and bake for another 14 to 16 minutes, until the top develops a thin crust but the interior remains soft and molten.
  12. Cool and Serve: Let the cake cool for 5 minutes. Carefully remove the cake from the springform pan and transfer it to a serving platter. Serve warm with sides of vanilla ice cream for a classic and indulgent dessert experience.

Notes

  • Use a springform pan for easy removal and neat edges.
  • Be gentle when folding in the egg whites to keep as much air as possible for a light texture.
  • Instant coffee intensifies the chocolate flavor but can be omitted if desired.
  • Flaky sea salt on top adds a delightful contrast to the rich chocolate.
  • Serve immediately for the best molten lava center, though leftovers can be gently reheated.

Keywords: lava cake, molten chocolate cake, chocolate dessert, big batch dessert, springform cake

Find it online: https://zarameals.com/big-batch-lava-cake-recipe/