| Level: | Intermediate |
| Total: | 47 min |
| Prep: | 25 min |
| Cook: | 22 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 tablespoon instant coffee
- 2 sticks butter melted
- 8 eggs, separated
- 1 cup sugar
- 1 tablespoon brandy
- 1 teaspoon vanilla
- 16 ounces semisweet chocolate chips melted
- 6 tablespoons flour
- 1 cup chopped walnuts
- Whipped cream, for garnish
Instructions
- Preheat the oven to 400 degrees F. Add instant coffee to melted butter. Set aside.
- Beat the egg whites until stiff, set aside. Beat the egg yolks until lemon colored in an upright mixer. Add the sugar to the egg yolks and beat until combined. Add the brandy, vanilla, melted butter, and chocolate. Add the flour, just to combine. Fold in the egg whites and walnuts.
- Pour into a greased and floured 9-inch springform pan and bake about 20 minutes. Center will be soft. Serve with whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 605 |
| Total Fat | 43 g |
| Saturated Fat | 21 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 45 g |
| Protein | 9 g |
| Cholesterol | 177 mg |
| Sodium | 57 mg |
Reviews
I made this cake. I was looking for a mousse cake- I may have done something wrong, but my cake didn’t come out like a mousse…but it did come out similar to a lava cake! A small piece of this cake went a long way. What I liked about it is that it was rich, without being too sweet. A lot of rich chocolate cakes are immensely too sweet- but this one wasn’t. I would cut a small piece, put it in the microwave for a few seconds, and then top it with ice cream….it tasted perfect! The heat softened the center – each bite was delicious. Dreamy even. The boyfriend liked it too. I will be making this cake again to take into work. I can’t see serving the cake without heating it and putting ice cream on top though.
I found this three weeks ago and since then I have made 5 for two different occassions… Everyone has raved about it… I’m no baker but this is my go to cake when I want to please family and freinds..
I made this cake for my girlfriend for Valentine’s day and she loved it! It was the first time I had cooked for her so I wanted to make something to impress, and this sure did the trick. I wanted an extra rich cake so I made it with semi-sweet chocolate chips. The cake ended up lasting a long time just because it was so hard to actually be able to finish a big piece it was so rich and filling. When you make it you should NOT cut it immediately. I’d say that the cake was sitting for around 20-25 minutes before I sliced it, just because it came out of the oven and then had to wait until we finished the first course. If you watched the episode the lady said that you should no expect the center to be fully cooked. All in all I’m very pleased with this recipe. It was very quick to make, and there actually weren’t as many dirty dishes as some people were complaining about.
You were not annoying or bossy. It was your recipe. Thanks for a great recipe.
This wonderful!
This takes a bit of patience and in my opinion not for someone with little experience in the kitchen. It is almost just the type of recipie I have been looking for for years. I had the “lava” cake a couple times and loved it, but they were always individual portions. This is just like that ,except Family size.
I must say that this is not anything you would make if you can’t handle cleaning up a big mess and MANY dirty sticky bowls,but it is worth the trouble. My only big criticism is that the recipie calls for too much instant coffee for my tastes. Next time I will leave that out. I used dark rum instead of brandy,and that was a good call…any strongly flavored liquor would work( like Chambord, Frangelico,Amaretto,or Goldschlager).Also, do not beat the egg white until they are TOO stiff or they will be difficult to fold in.You are not making merangue to put on top of a pie here.It also looks very pretty if you place a paper doily over the top when it comes out and sprinkle it with powdered sugar.Then remove the doily for a fancy presentation
I must say that this is not anything you would make if you can’t handle cleaning up a big mess and MANY dirty sticky bowls,but it is worth the trouble. My only big criticism is that the recipie calls for too much instant coffee for my tastes. Next time I will leave that out. I used dark rum instead of brandy,and that was a good call…any strongly flavored liquor would work( like Chambord, Frangelico,Amaretto,or Goldschlager).Also, do not beat the egg white until they are TOO stiff or they will be difficult to fold in.You are not making merangue to put on top of a pie here.It also looks very pretty if you place a paper doily over the top when it comes out and sprinkle it with powdered sugar.Then remove the doily for a fancy presentation
Easy to make (although lots of dishes) and so delicious. My family loved the soft center. We ate it warm with whipped cream and also cold the next day and it was great both ways. Warm, it reminds me of the molten lava cakes. The center is supposed to be soft. The right pan size makes a difference.
This is a very good and rich recipe. It is quick and easy to make, but you need to set aside a few hours for chilling in the fridge. Just a reminder mousse is severed cold. I also added a little extra coffee and some chamborge to give it a raspberry flavor that went great with the chocolate and coffee. All in all a very good recipe but not my fav.
If you cut it right away, it’s extremely gooey. If you refrigerate it, it’s hard as a rock. Nice idea, poor execution.
I’m not normally good with egg whites , namely the whipping and folding in process, but I decided this recipe was worth the effort and chance that I might actually succeed. My egg whites whipped up ok and the cake came out great! I found that it was better chilled, the cake is loose in the middle and chilling it for 2 or more hours really helped it solidify for better cutting and taste. Delicious , a small piece will go a long way!