mousse-y chocolate lava CAKE (gf)

somewhere between a chocolate lava cake and a soufflé, sized to share

while the original intended selling points of this lava cake recipe was that it’s shareable and doesn't require you to purchase little ramekins and is gluten free, i actually think what sets it apart from most of the lava cakes i’ve tried is the texture.

the use of whipped the eggs in the cake, the absence of flour, combined with a formula and method that aren't too dissimilar to a soufflé (but easier, and on the ingredient side there’s also less egg and more chocolate), results in a molten lava cake where the edges are almost mousse-like and melt in your mouth, with a rich chocolaty ooey-gooey center.

if you happen to over-bake your lava cake, don't worry, it will still taste great and will be even better the next day (just store in the fridge overnight)!

while i would normally insist that a lava cake be served with ice cream, chilled whipped cream beautifully complements the airy texture.

if you want to make this but are wondering what to do with the leftovers, it makes a great mix in for ice cream. just take any flavor of ice cream and put it in a bowl, break up the cake into tiny pieces, and stir to combine, pop back into the pint and into your freezer. The cake stays nice and soft and a little gooey even when frozen.

if you want to bake the cake in smaller tins/ramkins you totally can, and it actually made the mousse-like texture even more prominent.