Ingredients

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

7 large eggs, separated

1 1/2 cup (300 g) granulated sugar, divided

Flaky sea salt (optional)

Vanilla ice cream, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9″ springform pan with butter. Line the bottom with parchment paper, then grease the parchment with butter.

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

Step 3: Stir in the cocoa powder, instant coffee, kosher salt, and vanilla extract until fully incorporated.

Step 4: In a large bowl, use a handheld mixer on medium-low speed to beat the egg whites until frothy, about 1 minute. Increase speed to medium-high and gradually add 3/4 cup sugar while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Transfer the egg whites to another large bowl or container.

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

Step 6: Pour the chocolate mixture into the egg yolks and gently fold with a spatula until no streaks remain.

Step 7: Fold the egg whites into the chocolate mixture gently, mixing as little as possible, until mostly combined with few to no streaks.

Step 8: Transfer 1 1/2 cups of the batter to a small bowl. Cover with plastic wrap and refrigerate until ready to use. Pour the remaining batter into the prepared pan and smooth the top with an offset spatula.

Step 9: Bake the cake for 22 to 24 minutes, until the top is firm but the center still yields slightly when pressed. Let it cool for 10 minutes with the oven remaining on.

Step 10: Spread the reserved batter evenly over the cooled cake. Sprinkle with flaky sea salt if desired.

Step 11: Continue baking for another 14 to 16 minutes until the top has a thin crust but remains very soft underneath. Let cool for 5 minutes.

Step 12: Carefully remove the cake from the pan and transfer to a serving platter. Serve warm with vanilla ice cream.

Tips & Variations

Use high-quality chocolate with at least 60% cacao for the richest flavor.

Adding instant coffee enhances the chocolate’s depth without adding a coffee taste.

For a nutty twist, sprinkle toasted chopped nuts on the top batter before the final bake.

Make sure to fold the egg whites gently to keep the batter light and airy.

FAQs

Can I make this lava cake gluten-free?

Yes, this lava cake does not contain any flour, so it is naturally gluten-free as long as your cocoa powder and other ingredients are certified gluten-free.

Can I prepare the batter ahead of time?

You can prepare the batter up to the point of refrigerating the reserved portion in step 8, but for best texture, bake the cake soon after assembling. The batter can be stored covered in the fridge for a day before baking.