Chocolate Lava Cake for a Crowd | Cook It In Your Dutch Oven by America's Test Kitchen

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: semi-sweet chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while adding sweetness.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Adjust oven rack to middle position and heat oven to 325 degrees.

Melt butter, chocolate, and 2/3 cup cocoa in Dutch oven over low heat, stirring frequently, until smooth, 2 to 4 minutes. Remove pot from heat and let cool slightly.

Whisk brown sugar, 2/3 cup granulated sugar, and remaining 2/3 cup cocoa together in bowl, breaking up any large clumps of brown sugar with fingers. In separate bowl, combine coffee and water.

Whisk milk, vanilla, egg yolks, baking powder, salt, and remaining 1 1/3 cups granulated sugar into cooled chocolate mixture. Whisk in flour until just combined.

Sprinkle brown sugar mixture evenly over top, covering entire surface of batter. Pour water mixture gently over brown sugar mixture.

Scrape down exposed sides of pot, then transfer to oven. Bake, uncovered, until cake begins to pull away from sides of pot and top is just firm to touch, 1 1/4 to 1 1/2 hours, rotating pot halfway through baking.

Remove pot from oven and transfer to wire rack. Let cake cool for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens