Individual Fallen Chocolate Cakes
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 temperature. Four hundred degrees was best, yielding a light, cakelike perimeter around a moist well of intense chocolate.