Lava Cake Mis en Place.jpeg — *Mis en Place:*

4 oz (113g) Semisweet or Bittersweet Chocolate
4 oz (113g, 1 stick) unsalted butter, sliced, plus more for preparing the baking dishes

1 tsp (5g) instant coffee
1 tbsp (10g) cocoa powder
1 tsp (5g) vanilla

2 Large Eggs (114g)
1/4 cup (57g) powdered sugar
1/4 tsp kosher salt (omit if using salted butter)

1 tbsp (15g) AP flour — or — 2 tsp (10g) corn starch (gluten free option)

Procedure:

This recipe makes around 2 cups of batter for up to 4 cakes, depending on your baking dish. Multiply the ingredients as needed for your desired number of portions.

Preheat the oven to 450F / 230C.

Generously butter (1-2 tbsp) and sugar four 6-8oz CHILLED baking tins or ramekins and refrigerate to set butter. Chilling them helps the butter to set quickly so that it grips the dish and doesn’t puddle in the bottom.

Melt the chocolate and butter together then add the instant coffee, cocoa powder, and vanilla and mix well. Set aside to cool.

**This step is key to the final texture of the batter and the cake**

In a mixing bowl, whisk the eggs, sugar, and salt until mixture “ribbons” and is doubled-ish in size**.

5-7 minutes on a stand mixer on medium to medium-high,

7-9 minutes with a hand mixer on medium to medium-high, or

9-11 minutes by hand. (Not recommended, LOL)

The batter has reached the “ribbon” stage when the batter runs from the coated beater to the bowl in a constant stream without breaking or dripping and looks like a ribbon hanging from the beater(s).

Gently pour the melted chocolate/butter mixture into egg mixture and mix to combine well.

Add flour to the chocolate and egg mixture and fold just until combined.

Divide evenly between the 4 baking tins or ramekins, about a 1/2 cup (4oz) each.

Make these up to three days ahead then portion, cover with plastic wrap and refrigerate until you are ready to bake them.

GAME PLAN: You need 12 minutes from the time you put them in the oven till you can plate and serve them.

Start preheating the oven when you serve the main course and put them in the oven when the main course is being cleared. SET A TIMER!! They will be ready by the time the table is set for dessert.

Cook for 7-8 minutes at 450F/232C. If they are cold when put in the oven, go the full 8 minutes and pull immediately. If they are room temperature when you put them in, pull them at 7 minutes or they will overcook and the centers will set. If you use a larger container and a larger amount of batter in your baking dish, you will have to adjust your cooking time.

Let them rest for 3 minutes before turning them out. Serve these warm but not hot.

Chocolate Lava Cake Before & After baking 8 minutes at 450F.JPG — They look like the top picture here just before you put them in a 450F/232C oven. Slightly firm and chilled with between 1/2”-3/4” space in the top of the baking dish.

8 minutes later…

The bottom picture is how they look right out of the oven. The center will sink a little as they cool, but they look like this when they are ready to come out! The outer ring of cake is set but the center is clearly still “molten”.
Keep in mind that carryover heat will continue to cook them after you take them out, *especially if you cook them in ceramic*, so unmold them after 3 minutes and serve them very warm for the gooiest chocolate lava experience...

Molten.

Chocolate.

Lava.

Cakes.

They look like the top picture here just before you put them in a 450F/232C oven. Slightly firm and chilled with between 1/2”-3/4” space in the top of the baking dish.

8 minutes later…

The bottom picture is how they look right out of the oven. The center will sink a little as they cool, but they look like this when they are ready to come out! The outer ring of cake is set but the center is clearly still “molten”.

Keep in mind that carryover heat will continue to cook them after you take them out, especially if you cook them in ceramic, so unmold them after 3 minutes and serve them very warm for the gooiest chocolate lava experience...