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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.
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.
I kept stirring the chocolate pieces and the butter until they melted and the chocolate became smooth.
In a separate bowl, I whisked together egg yolks with cocoa powder, vanilla, salt and sugar.
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.
I gently folded the egg whites into the chocolate mixture in two additions.
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.
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.
After the cake cooled, I prepared the topping and added it to the top of the cake.
Just a reminder, you can find the complete recipe for Fallen Chocolate Cake here.
