Orange Fallen Chocolate Cakes

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

You can substitute 5 ounces of unsweetened baking chocolate for the semisweet if need be, but you'll also have to increase the sugar by 6 tablespoons, for a total of 7/8 cup. 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.

Ingredients

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