Fallen Chocolate Cake

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This was surprisingly good, which I should have known since it came from the ever fabulous melskitchencafe.com. I think it needs the caramel on top, or at the very least some fresh fruit on the cream. I loved this. I give it a 9. I had a piece and a half and then licked the serving utensils. I have no shame.

Fallen Chocolate Cake

  • 1/2 cup (1 stick, 4 ounces) butter, cut into tablespoon-size pieces
  • 2 tablespoon vegetable, canola, avocado or grapeseed oil
  • 10 ounces (about 1 2/3 cups) semisweet chocolate chips or chopped chocolate (see note)
  • 6 large eggs
  • 2 tablespoons natural unsweetened cocoa powder
  • 3/4 cup + 2 tablespoons granulated sugar, divided (you'll use 1/4 cup in the batter, 1/2 cup in the egg whites and 2 tbsp on top of the batter) I didn’t add any to the top of the batter and cut the others down bvy 1 Tbs. each
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (I use coarse, kosher salt)
Recipe retrieved from:
https://www.melskitchencafe.com/fallen-chocolate-cake/

So, you melt the butter and chocolate together and then stir in oil. You separate out 4 eggs. Then, you add 2 more whole eggs to the egg yolks, as well as the cocoa powder and 1/4 cup of the sugar (I did 3 Tbs), salt,  and vanilla. You pour this into the bowl with the chocolate. Then, you whip the egg whites slowly while you add in 1/2 cup sugar (I did 1 Tbs. less than this). Then, you put half in and fold in, then put the other half in and fold until there are no white streaks. You put in a greased 9 inch springform pan and bake at 350 until it barely starts pulling away from the sides and starts to crack. Mine did neither of these things, so I just did it for 25 minutes. I wouldn’t go longer than this. We added cream to ours and caramel and ground coffee. yum.

Comments

  1. thejohnmfamilyApril 25, 2021 at 5:16 PM

    Soooo, I used the aluminum pan and baked it for like 28 minutes and it was still gooey in the middle.

    ReplyDelete
  2. thejohnmfamilyMay 21, 2021 at 10:48 PM

    So, the normal farberware pan works best and 25 minutes is perfect. NO LONGER. I used Brute cocoa today, and putting 1 Tbs. of sugar on the top does wonders to get it to crack. Also, I was able to put the bowl of egg whites upside down and it did not drip or move.

    ReplyDelete

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