Flourless Fallen Chocolate Cake Recipe
Do you love chocolate? This Flourless Fallen Chocolate Cake Recipe is for you. It is rich, dark, and very fudgy.
Equipment
- 8-inch springform pan.
- Parchment paper
- Two large mixing bowls.
- A hand mixer or whisk.
- A rubber spatula.
- A small saucepan.
Ingredients
- Bittersweet chocolate: 8 ounces chopped.
- Unsalted butter: 1/2 cup cubed.
- Large eggs: 4 room temperature.
- Granulated sugar: 3/4 cup.
- Vanilla extract: 1 teaspoon.
- Salt: 1/4 teaspoon.
- Cocoa powder: For dusting.
Instructions
- Heat your oven to 350°F. Grease your cake pan well. Line the bottom with parchment paper.
- Put chocolate and butter in a bowl. Melt them over simmering water. Stir until the mix is smooth. Let it cool slightly.
- Separate your egg whites and yolks. Whisk yolks with half the sugar. Add vanilla and salt. Stir in the melted chocolate.
- Beat egg whites in a clean bowl. Add the rest of the sugar slowly. Whip until you see soft peaks.
- Gently fold whites into the chocolate mix. Use a spatula. Do not stir too hard. Keep the air inside.
- Pour the batter into the pan. Bake for 30 to 35 minutes. The edges should be firm. The center will stay soft.
- Take the cake out of the oven. Let it cool in the pan. The center will sink down. This is normal!
Notes
- Use high-quality chocolate for the best taste.
- Do not overbake the cake.
- It should stay moist inside.
- Always use room-temperature eggs.
- They whip up much better.
- Serve it with fresh berries or cream.