Baking the Perfect Molten Lava Cake with Claire Saffitz

Ingredients

• 8 oz Semi-Sweet Chocolate (chopped)
• 0.75 cup Olive Oil (extra‑virgin, good flavor)
• 2 tablespoons Unsalted Butter (room temperature, for greasing molds)
• 2 tablespoons All-Purpose Flour (plus extra for dusting molds)
• 0.5 cup Granulated Sugar
• 3 whole Large Eggs (room temperature)
• 6 large Egg Yolks (room temperature)
• 0.5 teaspoon Kosher Salt (or 0.25 tsp Morton)
• 2 teaspoons Vanilla Extract (pure)

Instructions

1. Grease and Flour Molds

   Rub each mini brioche mold with room‑temperature butter, then sprinkle a pinch of flour, rotate to coat all surfaces, and tap out excess.

   Time: PT10M

2. Melt Chocolate and Olive Oil

   Place chopped semi‑sweet chocolate and olive oil in a heat‑proof bowl over a saucepan of simmering water. Stir until completely smooth and remove from heat to cool slightly.

   Time: PT5M

3. Beat Eggs, Yolks, Sugar, and Salt

   In a medium bowl, combine whole eggs, egg yolks, granulated sugar, and kosher salt. Using a hand mixer, beat on low then high until the mixture becomes pale, thick, and roughly doubled in volume.

   Time: PT5M

4. Add Vanilla and Flour

   Add pure vanilla extract and the two tablespoons of all‑purpose flour to the egg mixture and mix on low just until incorporated.

   Time: PT2M

5. Combine Chocolate with Egg Mixture

   With the mixer on low, slowly stream the melted chocolate‑olive oil mixture into the egg bowl, mixing just until fully combined. Avoid over‑mixing.

   Time: PT2M

6. Portion Batter into Molds

   Divide the batter evenly among the prepared molds, filling each about three‑quarters full (≈½ cup). Tap molds gently to settle batter and remove air bubbles.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 450°F (232°C) with a rack in the center for even air circulation.

   Time: PT5M

   Temperature: 450°F

8. Bake Cakes

   Place the filled molds on the rack and bake for 6 minutes. The edges should be set and the tops matte, while the center remains shiny and liquid.

   Time: PT6M

   Temperature: 450°F

9. Unmold and Serve

   Using oven mitts, let the cakes rest 1 minute, then invert each mold onto a plate and gently lift away. Serve immediately, optionally with whipped cream or ice cream.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

35g

Fat

22g

Fiber

3g