Recipes

Fallen Chocolate Cake

1 Mins read
0
44
0
Share
Scroll to recipe
Share
Fallen Chocolate Cake

Fallen Chocolate Cake

amanda

Equipment

  • love

Ingredients

  • 1/2 cup (1 stick) unsalted butter, cut into 1" pieces, plus more, room temperature, for pan

  • 3/4 cup plus 2 tablespoons sugar, divided, plus more for pan

  • 10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped

  • 2 tablespoons vegetable oil

  • 6 large eggs

  • 2 tablespoons natural unsweetened cocoa powder

  • 1 teaspoon vanilla extract

  • 3/4 teaspoon kosher salt

  • 1 cup chilled heavy cream

  • 1/2 cup mascarpone

  • 3 tablespoons powdered sugar

  • A 9"-diameter springform pan

Instructions

1

Instruction 1

Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess.
2

Instruction 2

Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
3

Instruction 3

Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 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.
4

Instruction 4

Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
5

Instruction 5

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 tablespoons sugar.
6

Instruction 6

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). DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.
7

Instruction 7

Using an electric mixer on mediumhigh speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.
8

Instruction 8

Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.
0
44
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *