Fallen Chocolate Cake

Fallen Chocolate Cake #gf #chocolate #cake

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.
Fallen Chocolate Cake #gf #chocolate #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?

Fallen Chocolate Cake (slightly adapted from Bon Appetit)


  • 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


  1. Preheat the oven to 350 degrees.
  2. Set a medium sized saucepan filled ½ way with water over medium heat.
  3. Lightly butter springform pan with a removable bottom and dust with sugar, tap out any excess.
  4. 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.
  5. Combine cocoa powder, vanilla, salt, ¼ cup sugar, and the 2 whole eggs to the 4 yolks. Whisk until mixture is smooth.
  6. Then, gradually whisk yolk mixture into melted chocolate mixture until thoroughly combined.
  7. 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.
  8. 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.
  9. 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.

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