Fallen Chocolate Cake
User Reviews
4.9
Fallen Chocolate Cake
Description
The Fallen Chocolate Cake uses a blend of semisweet chocolate, butter, and vegetable oil melted together to form a smooth base. The batter incorporates beaten egg yolks and whole eggs mixed with cocoa powder, sugar, vanilla, and salt. Whipped egg whites are folded in to provide an airy lift, resulting in a cake that settles with a slightly sunken center, characteristic of this style. The cake bakes in a buttered and sugared springform pan to create a delicate crust.
The dessert has a deep chocolate taste with a moist and tender texture that is not overly dense, thanks to the meringue folding. This cake is ideal as a rich chocolate treat that pairs well with fresh berries or a dollop of sweetened whipped cream to offset the chocolate's intensity. A drizzle of hot fudge or chocolate ganache can enhance the sweetness further.
Quality semisweet chocolate is critical for flavor; brands such as Ghirardelli or Guittard are suggested. The recipe advises careful melting to avoid overheating and emphasizes proper separation of eggs to achieve stiff peaks in the whites for optimal texture. The whipped cream topping can be made by blending heavy cream with powdered sugar until thick.
Ingredients
For the pan:
- 1 tablespoon butter softened, salted
- 1-2 tablespoons granulated sugar
For the cake batter:
- ½ cup butter cut into tablespoon-size pieces, salted
- 2 tablespoon vegetable canola, avocado or grapeseed oil
- 1 ⅔ cups semisweet chocolate chips or chopped chocolate (see note
- 6 egg large
- 2 tablespoons unsweetened cocoa powder natural
- ¾ cup granulated sugar divided (you'll use 1/4 cup in the batter, 1/2 cup in the egg whites and 2 tbsp on top of the batter, 2 tablespoons
- 1 teaspoon vanilla extract
- ¼ teaspoon salt I use coarse, kosher salt
Toppings:
- Whipped Cream sweetened
- fresh berries
- hot fudge sauce see note, or chocolate ganache drizzle
Instructions
- Preheat oven to 350 degrees F. Lightly butter the bottom and sides of a 9-inch springform pan. Dust with 1-2 tablespoons granulated sugar and shake to lightly coat the bottom and sides; tap out any extra sugar.
- In a medium microwave-safe bowl, combine the butter, oil, and chocolate. Microwave for 1-2 minute intervals at 50% power until the mixture is melted and smooth (don't overheat!). This can also be done in a heatproof bowl set over a pan of simmering water. Set aside to cool to room temperature.
- Separate 4 of the eggs, placing whites and yolks in separate medium size bowls. Make sure not to get any bits of yolk or shells into the egg whites or they won't whip to stiff peaks.
- To the egg yolks, add the remaining 2 whole eggs, cocoa powder, 1/4 cup granulated sugar, vanilla, and salt. Whisk until the mixture is well-combined. Pour the egg yolk mixture into the bowl with the melted chocolate/butter mixture and whisk until smooth.
- Using an electric mixer on high speed, beat the egg whites until foamy, about 30 seconds. With the mixer running, gradually add 1/2 cup granulated sugar and continue mixing until stiff, glossy peaks form (the peaks should hold their shape as the mixer is lifted out of the egg whites).
- Add half of the egg whites to the chocolate batter and fold gently with a rubber spatula until partly combined (a few streaks is fine; don't whisk or mix too vigorously or the egg whites will deflate). Add the remaining egg whites and fold gently until just incorporated and no white streaks remain.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle the top with 2 tablespoons granulated sugar (optional).
- Bake the cake until the top is puffed and starting to crack and the cake is pulling away from edge of pan just slightly, 25-30 minutes. Don't overbake! Let the cake cool completely in the pan. The middle of the cake will fall as it cools. Serve warm, at room temp or chilled. The cake can be made 1-2 days ahead of time and refrigerated.
- Top with sweetened whipped cream, fresh berries and hot fudge sauce or chocolate ganache (see note).
Notes
- Use good-quality semisweet chocolate such as Ghirardelli or Guittard for the best flavor.
- Ensure no yolk contaminates the egg whites to achieve firm peaks when whipping.
- For whipped cream, mix heavy cream with powdered sugar until thick and creamy.
- Chocolate drizzle can be made by warming chocolate chips with heavy cream until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings (9-inch cake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 241kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 85mg | 28% |
| Sodium | 128mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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