It's been a long time! Last time I blogged I was in Europe. Wow. Since then I've been based in Cambridge and had a summer-full of adventures in Newport, Tahoe, Sonoma County, San Francisco, and New Hampshire.
To celebrate, of course, I baked a cake. Earlier in the summer I made a flourless chocolate cake which other people liked, but I thought it was dry and just not very good. So I vowed to keep trying until I found a better recipe.
Well I don't need to search any longer! This recipe comes from my friend Caroline, who claims it's THE BEST. And you know what? She's right.
Fallen Chocolate Cake(Source)
- ½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
- ¾ cup plus 2 Tbsp. sugar, divided, plus more for pan
- 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
- 2 tablespoon vegetable oil
- 6 large eggs
- 2 tablespoon natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- Preheat oven to 350°. Lightly butter a 9" springform pan.
- In a microwave safe bowl, chocolate, oil, and ½ cup butter. Microwave for 45 seconds at a time, stirring in between, until chocolate is melted.
- Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
- Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in ½ cup sugar; beat until firm peaks form.
- Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 Tbsp. sugar.
- Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).