Once in a while I find a recipe that is irresistibly delicious and gluten free. This Fallen Chocolate Cake certainly fits that description. I’m not sure what I was expecting the first time I found this Bon Appétit recipe but it certainly wasn’t this fudge-y dense bittersweet chocolate cake. I know that cocoa powder can replace a little amount of flour in a recipe but I was expecting this cake to turn out more like a molten chocolate cake. Instead, I found it to be almost mousse like dense chocolate cake. What I will say it is a rich, creamy, chocolate cake. Be sure to serve it with some crème fraîche or some tart yogurt to cut through the richness. I always think berries pair well with chocolate so I added some sliced strawberries to foil this bittersweet cake.
I have to confess that this cake didn’t last long in our house. I baked it for a dinner party as it fit within my parameters of all the ingredients being already in the kitchen. Luckily, the cake was a huge hit. Our guests even requested seconds. I’m thinking about the leftovers in the refrigerator right now. Chocolate cake is ok for breakfast, right?
- ½ C (1 stick) unsalted butter, additional butter for greasing the pan
- ¾ C plus 2 tbsp. sugar, divided, additional sugar for sugaring pan
- 10 oz bittersweet chocolate coarsely broken up
- 2 tbsp melted coconut oil
- 6 large eggs, 4 with whites separated and placed in a separate bowl
- 2 tbsp natural unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp sea salt
- Preheat the oven to 350 degrees.
- Set a medium sized saucepan filled ½ way with water over medium heat.
- Lightly butter springform pan with a removable bottom and dust with sugar, tap out any excess.
- In a large glass bowl combine chocolate, oil, and the ½ C butter. Set the chocolate mixture over the saucepan and heat until the chocolate is melted, stirring often. When melted, set aside.
- Combine cocoa powder, vanilla, salt, ¼ cup sugar, and the 2 whole eggs to the 4 yolks. Whisk until mixture is smooth.
- Then, gradually whisk yolk mixture into melted chocolate mixture until thoroughly combined.
- Beat the 4 egg whites with an electric mixer on high until frothy. Then gradually beat in ½ C sugar; keep beating until firm peaks form.
- With a spatula, gently fold egg whites into chocolate mixture in 2 additions-try not to over mix it. Scrape batter into prepared springform pan; smooth top of cake and sprinkle with remaining 2 tbsp. of sugar.
- Bake cake 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 as it cools). Serve with creme and berries.