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Overhead view of a Fallen Chocolate Cake topped with whipped cream

When I first saw the recipe for Fallen Chocolate Cake in the March issue of Bon Appetit, I’m not exaggerating when I tell you it was a picture and a recipe I couldn’t get out of my mind. The picture itself was so beautiful and elegant and the recipe totally do-able.

I enjoy chocolate cake, but this dessert is so much more than a simple chocolate cake. It’s a cross between a rich piece of creamy fudge and a moist and chewy fudge brownie. The intense flavor of chocolate is intoxicating.

Right in the center of the cake is a mound of heavenly goodness made of heavy cream, mascarpone cheese and powdered sugar. The topping is slightly sweet so it provides the perfect balance to a rich, delicious chocolate.

A slice of Fallen Chocolate Cake topped with a layer of whipped cream on a small plate

I won’t post the recipe in it’s entirety, you can find it here…

but I will show you the steps…

I melted chocolate and butter along with a little oil in a large bowl set on top of a pot with about an inch of simmering water.

Melting chocolate chips and a stick of butter in a large mixing bowl over a pot of water

I kept stirring the chocolate pieces and the butter until they melted and the chocolate became smooth.

A large bowl of melted chocolate

In a separate bowl, I whisked together egg yolks with cocoa powder, vanilla, salt and sugar.

Whisking together egg yolks with cocoa powder, vanilla, salt and sugar in a large mixing bowl

In another bowl, using an electric mixer, I beat the egg whites until they became frothy, then added sugar and continued to beat them until firm peaks formed.

Beating egg whites and sugar in a large measuring cup with an electric mixer with a bag of white sugar and measuring spoon in the background

I gently folded the egg whites into the chocolate mixture in two additions.

Folding egg whites into chocolate mixture in large mixing bowl
Egg whites and chocolate mixture all mixed together in glass bowl

Finally, I poured the batter into a prepared pan, sprinkled a little sugar on top and baked it in the oven for about 35 minutes.

Fallen Chocolate Cake batter in a pan dusted with white sugar

The cake comes out of the oven puffed and in just a few short minutes the cake collapses in the center. Unfortunately, I didn’t take a picture of the cake after I took it out of the oven, but this is what it looked like after a few minutes. As the cake cools, little cracks form.

Fallen Chocolate Cake just out of the oven dusted with white sugar

After the cake cooled, I prepared the topping and added it to the top of the cake.

Overhead view of fallen chocolate cake topped with whipped cream

Just a reminder, you can find the complete recipe for Fallen Chocolate Cake here.

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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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