Earlier in the summer I made a flourless chocolate cake for the boyfriend's birthday. He thought it was great, I thought it was dry and just not very good. So I vowed to keep trying until I found a better recipe, and not surprisingly he fully supported this project. Well I don't need to search any longer! This recipe comes from my friend Caroline, who claims it's THE BEST. And you know what? She’s right.
This cake is like the love child of a traditional super-rich and fudgy flourless chocolate cake and a light toasty-edged angel food cake. You definitely get the satisfying decadent chocolateyness, but because the egg whites are beaten and folded in, the cake puffs up and is almost spongey around the edges.
I served it with homemade whipped cream and raspberries. And I will definitely be making this again.
Fallen Chocolate Cake
From Bon Appetit
- 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
- 2 tablespoon vegetable oil
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, plus more, room temperature, for pan
- 6 large eggs
- 2 tablespoon natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
1. Preheat oven to 350 degrees F. Lightly butter a 9-inch springform pan.
2. In a microwave safe bowl, add chocolate, oil, and 1/2 cup butter. Microwave for 45 seconds at a time, stirring in between, until chocolate is melted.
3. Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
4. Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
5. Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
6. Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).
Related post on Eat. Run. Read.: Classic chocolate cake