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 cups (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-inch springform pan with butter. Line the bottom with parchment paper, then grease the parchment with butter as well.

Step 2: In a medium heatproof bowl set 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, microwave in 30-second increments, stirring between each, until fully melted, about 90 seconds total. Remove from heat.

Step 3: Stir in the cocoa powder, instant coffee, kosher salt, and vanilla extract until the mixture is smooth and even.

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, beating until combined. Then increase to high speed 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, beat the egg yolks with the remaining 3/4 cup sugar on medium-high speed until the mixture is pale and fluffy, about 2 minutes.

Step 6: Pour the chocolate mixture into the egg yolks and gently fold with a large spatula until no streaks remain. Then gently fold in the beaten egg whites, mixing as little as possible, until mostly combined with few streaks remaining.

Step 7: Transfer 1 1/2 cups of the batter to a small bowl, cover with plastic wrap, and refrigerate until needed. Pour the remaining batter into the prepared pan and smooth the top with an offset spatula.

Step 8: Bake for 22 to 24 minutes, until the cake is firm on top but slightly soft when pressed in the center. Let cool for 10 minutes, leaving the oven on.

Step 9: Spread the reserved batter evenly over the cooled cake. Sprinkle with flaky sea salt if using.

Step 10: Return the cake to the oven and bake for an additional 14 to 16 minutes, until the top has a thin crust but remains very soft underneath. Let cool for 5 minutes.

Step 11: Carefully remove the cake from the springform pan and transfer to a serving platter. Serve warm with vanilla ice cream alongside.

Tips & Variations

Use high-quality chocolate and cocoa powder for the richest flavor.

If you don’t have instant coffee, substitute with espresso powder or omit for a subtler chocolate taste.

For extra texture, sprinkle chopped toasted nuts on top before the second bake.

Make sure not to overmix when folding in egg whites to keep the cake light and airy.

FAQs

Can I make this lava cake ahead of time?

Yes, you can prepare the batter up to step 7, refrigerate the reserved batter, and bake the cake when ready. Just be sure to let it cool slightly before adding the reserved batter for the second bake.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan, but greasing and lining it well is important to remove the cake easily. The springform pan makes transferring and serving simpler but is not strictly necessary.