I wanted to take something deeply chocolate to a friend’s house the other night, and he needs his food to be gluten-free, so it was a good excuse to finally make this cake. I saw it in Bon Appetit magazine a couple of years ago and tucked it away, I really like the idea of it being an obviously fallen cake. It was dense and fudgy, not overly sweet at all, and really needed the whipped cream to offset the richness of it.
Fallen Chocolate Cake
1/2 c unsalted butter
3/4 c plus 2T sugar
10 oz bittersweet chocolate (61-72% cacao), coarsely chopped
2 T oil
2 T unsweetened cocoa powder
1 t vanilla
3/4 t salt
1 c heavy cream
3 T powdered sugar
Preheat oven to 350 degrees. Lightly butter a 9 inch springform pan and dust with sugar.
Combine chocolate, oil and butter in the top of a double boiler, with the bottom pan filled with simmering water and allow ingredients to melt while stirring over medium heat.
In two bowls, separate 4 eggs with whites in one and yolks in the other. To the yolks bowl add cocoa powder, vanilla, salt, 1/4 c sugar, and remaining two eggs and whisk until smooth. Gradually add yolk mixture to chocolate mixture, blending well.
Using an electric mixer, beat egg whites on high until frothy, add 1/2 c sugar and beat until firm peaks form. Gently fold in egg whites into chocolate mixture in two additions and folding only until incorporated. Scrape batter into prepared springform pan and sprinkle with remaining sugar.
Bake 35-45 minutes, until the top is puffed and starting to crack and cake is pulling away from the pan. Allow to cool completely in the pan, the cake will collapse in the center as it cools. Mix the remaining ingredients on high speed until soft peaks form. Mound the whipped cream in the center of the cake.