I made this ultra-rich cake from culinate.com, and ate it a la mode every night during my divorce. It’s a big spirit lifter.
It keeps for two weeks in the fridge and can be rejuvenated by nuking individual portions for 10-11 seconds. I use 70% dark chocolate to maximize the intensity.
To cut it more neatly: cool in pan on stove, refrigerate for 2+ hours, and then remove from the pan.
Fallen Chocolate Cake
From the Meera S.T. Vargo collection
| Serves | 10 to 12 |
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Total Time | 1½ hours |
Introduction
I have tried many fallen chocolate-cake recipes, but too many of them resemble fudge. This cake has a lovely crumb and intense chocolate flavor; it’s definitely a dessert, but it’s not too sweet. This is my favorite chocolate cake to serve to dinner guests, often accompanied by vanilla or coffee ice cream. Its elegant appearance belies the ease with which it goes together.
Ingredients
| ½ | cup flour | |
| 1½ | tsp. baking powder | |
| ½ | tsp. salt | |
| 12 | oz. 70% bittersweet or semisweet chocolate, chopped | |
| 1 | cup (2 sticks) butter, at room temperature | |
| 6 | large eggs | |
| 1 | cup sugar | |
| 2 | tsp. vanilla |
Steps
- Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan. (I line the bottom with a circle of waxed paper that is also buttered and floured.)
- In a small bowl, whisk together flour, baking powder, and salt.
- In a small saucepan over medium-low heat, melt chocolate and butter.
- In a large bowl, beat eggs and sugar until combined and eggs are light yellow in color. Add vanilla.
- Sprinkle flour mixture over egg mixture. Fold to combine. Fold in chocolate mixture. Transfer batter to prepared pan.
- Bake cake on the lower middle oven rack for 40 to 50 minutes, until tester inserted into center comes out with moist crumbs still attached. Cool in pan at least 15 minutes.
- Cut around outside of pan to loosen cake and remove pan ring. Cut cake and serve at room temperature, with ice cream if you wish.
Notes
This cake can be made a day in advance. Allow cake to cool to room temperature with ring still attached, then wrap in plastic wrap and then foil. Prior to serving, unwrap cake and heat in a preheated 300-degree oven for 15 to 20 minutes, or until warm. Allow to cool for a few minutes before cutting around outside of pan and removing ring.
