Fallen Chocolate Cake

Published November 1, 1998.

Why this recipe works:

We wanted a fallen chocolate cake recipe with an intense flavor, light texture and an irresistibly runny center. After arriving at satisfactory amounts of butter (1/2 cup), flour (very little), chocolate (a lot), and eggs (four whole eggs plus one yolk), we turned our attention to cooking… read more

We wanted a fallen chocolate cake recipe with an intense flavor, light texture and an irresistibly runny center. After arriving at satisfactory amounts of butter (1/2 cup), flour (very little), chocolate (a lot), and eggs (four whole eggs plus one yolk), we turned our attention to cooking temperature. Four hundred degrees was best, yielding a light, cakelike perimeter around a moist well of intense chocolate.

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Serves 8 to 10

One large fallen chocolate cake can be prepared in either a springform pan or a cake pan with a removable bottom. Do not use a regular cake pan, as the cake will be impossible to remove once baked. To melt the chocolate and butter in a microwave oven, heat chocolate alone at 50 % power for 2 minutes; stir chocolate, add butter, and continue heating at 50 % for another 2 minutes, stopping to stir after 1 minute. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 % power. Though the cake is best when served warm, within about 30 minutes of being unmolded, it can also be held in the pan for up to two hours before serving.

Ingredients

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