We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake.
- 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
- 2 tablespoon natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup chilled heavy cream
- 3 tablespoon powdered sugar
A 9”-diameter springform pan
Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping out any excess.
Combine chocolate, oil, and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
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).
DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.
Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.
Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.
Nutritional Content10 servings, 1 serving contains: Calories (kcal) 570 Fat (g) 47 Saturated Fat (g) 26 Cholesterol (mg) 235 Carbohydrates (g) 38 Dietary Fiber (g) 2 Total Sugars (g) 34 Protein (g) 8 Sodium (mg) 230Reviews Sectionmade this for Passover recently, and it was good! I cut back the sugar a bit and added cardamom and cinnamon to the batter and topping. The cake is dense and rich and very chocolatey, would recommendAnonymousSouth Carolina04/11/20Sunhine- you can simply blend regular sugar in a food processor or bender to make cornstarch free powdered sugar.JuliakWashington DC 04/02/20powdered sugar in a recipe for passover? Not able to use powedered sugar during passover. finding more and more of these recipes that can't be used for passover in this post of 66 recipes for passoverThis cake is off the chain! Fabulous. A must make. Gone is 5 minutes at Thanksgiving.AnonymousWartown , ma 12/05/19I made this for Thanksgiving and it was a huge hit. I didn't have any mascarpone, so I subbed a toasted meringue topping. I suspect the whipped topping would've been just as lovely. The texture is suprising and the chocolate is strong.AnonymousSpringfield, IL12/03/19This is the second time I've made this dessert within the last month! Definitely a crowd pleaser!!ACowans5California11/23/19Brought this to a friends passover dinner last night and it was a hit. For those new to working with egg based desserts, be very careful not to beat the egg whites too much. Take your time folding the whites in with the rest of the chocolate batter. A little bit of parchment paper at the bottom of the cake pan goes a long way. Great recipe, can’t wait to try more of them.MachinewashseparateLos Angeles, CA04/21/19I was looking for a recipe for Passover dinner and stumbled upon this. Since then, this cake has become a tradition of the holiday; we make it every year!loveleighWashington05/06/18
I’m a little ashamed to say this, but I can be pretty shallow when it comes to desserts. What can I say, I enjoy beautiful things. Sue me.
But what *really* gets me going is a dessert that tastes just as beautiful as it looks. That’s where this super chocolatey flourless chocolate cake comes in. It falls and crackles in the most lovely chocolatey way, and with the most tender texture that’s fudgy and light at all once. Plus it’s gluten free!
Fallen Chocolate Soufflé Cakes
Fallen Chocolate Soufflé Cakes are flourless, elegant, incredibly rich, and deceptively easy to make.
Here’s a no-fail, impressive dessert to bake for the one(s) you love and easy enough for the novice baker to pull off. Light, fluffy, and decadently chocolatey, these little soufflés promise loads of sweet comfort. They are devilishly fudgy on the inside with a craggy, crispy top and I know that just by looking at them, they hardly need any selling at all. If the word soufflé conjures images of deflated cakes gone wrong, you will be elated to learn that these are supposed to deflate, crack, and sink once cooled. How fun! When baked, the edges and top develop a delicately crisp crust while the moist and soft center collapses in the middle.
This recipe has a very short main ingredient list: chocolate, eggs, sugar, vanilla, and salt. You can play around with the sugar quantity, as well as using sweeter chocolate, without negatively impacting your cake. At its simplest, all this recipe requires is melting chocolate and butter, whisking half of the sugar with the egg yolks, combining both of those mixtures together, then beating the egg whites with the remaining sugar. You then fold the egg whites with the chocolate mixture, pour into a pan, bake, and enjoy.
Tips For A No-Fail Chocolate Soufflé
Making a successful soufflé is not as difficult as you may think, but it does require attention to detail. Here are my best tips for success:
- Use good quality chocolate.
Chocolate is the star ingredient in this cake so it is important to use a high-quality brand. The recipe calls for bittersweet chocolate, so use one with at least 60% cacao. You could use semi-sweet chocolate if you prefer a sweeter cake.
- Butter and sugar-coat your ramekins.
Liberally butter the base and walls of your pan or ramekins. Be sure to go all the way to the top. This will ensure the soufflés have something to catch on to as they rise up.
- Don't burn the chocolate.
Make sure the bowl does not touch the simmering water when you are melting the chocolate. Melt it gently and don't let it get too hot. Remove the bowl from the water pot as soon as everything has melted.
- Don't over-whip, or under-whip the egg whites.
Over-whipped egg whites become dry and foamy which will, in turn, make your cake dry and foamy. No bueno. Under-whipped egg whites will not provide enough lift and airiness to the batter. This will prevent the soufflé from rising. Also, no bueno. Whip until the whites form glossy, soft peaks.
- Add the whipped egg whites gently.
Pay careful attention to the recipe instructions on how to fold the egg whites into the chocolate mix. You will do this in stages to first lighten the mixture, then carefully, but fully, incorporate the rest.
These little cakes are deceptively easy and wickedly indulgent. Make them once and you will be making them over and over, even in the absence of anything to celebrate. Serving them all by themselves is perfectly fine. But for a truly decadent experience, serve your cakes with an evocatively indulgent whipped mascarpone cream. Because should you do so, you will be telling everyone that cares to listen that you have never eaten anything so good in your entire life.
For the ramekins (or pan):
- 8 6-ounce ramekins (or use a 9-inch springform pan)
- 1-2 tablespoons soft or melted butter
- 3-4 tablespoons sugar (plus more, if needed)
For the chocolate soufflé:
- 10 ounces bittersweet chocolate (60% cacao or higher, coarsely chopped)
- 8 tablespoons salted or unsalted butter (1 stick) (cut into 1-inch pieces)
- 5 large eggs (yolks and whites separated, preferably at room temperature - *see notes)
- 2⁄3 cup granulated sugar, (divided)
- 2 teaspoons vanilla extract
- ½ teaspoon salt (omit if using salted butter)
- 2 tablespoons powdered sugar
- 2 tablespoons cocoa powder
- ½ cup fresh raspberries
- For the whipped mascarpone cream
- 1 cup mascarpone
- 1 ¼ cups heavy cream
- 2 tablespoons powdered sugar (or more to taste)
How To Make Fallen Chocolate Soufflé Cakes
- Preheat oven to 400°. Brush insides and rims of ramekins with butter, using straight upward strokes all the way around sides. Place the 3 tablespoons of sugar inside 1 ramekin (or pan) and swirl it around to coat. Tap out the excess into the next ramekin and repeat until all ramekins are well coated, using more sugar if necessary. Set aside.
- Combine the chopped chocolate and butter pieces in a large heatproof bowl. Place the bowl over a large saucepan with just a few inches of simmering water. (The bowl should not be touching the water). Stir gently with a rubber spatula just until chocolate is melted and the mixture is smooth. Remove the bowl from the pan and set it aside to cool slightly.
- In a medium bowl, whisk egg yolks, 1/3 cup sugar, vanilla extract, and salt. Slowly whisk the yolk mixture into the chocolate mixture and combine well.
- Using a stand mixer, or handheld electric mixer on medium speed, beat egg whites until frothy, about 30 seconds. Once the egg whites look frothy, increase speed to medium-high, and with mixer running, gradually add remaining 1/3 cup sugar beat until glossy and soft peaks form that hold their shape but aren't too stiff or dry about 2 to 3 more minutes.
- Using a large spatula, very gently fold about one-third of egg whites into the chocolate mixture to lighten it. Use large deliberate but gentle strokes by gliding your spatula down the middle of the mixture, then folding it over to incorporate the whites without deflating them. Using the same technique gently and carefully fold in remaining egg whites in 2 additions, until barely any streaks remain.
- Spoon into prepared ramekins right to the top and gently smooth the tops with a knife or offset spatula. Place ramekins on a rimmed baking sheet and transfer to oven. Immediately lower temperature to 375° and bake soufflés until they have risen and wobble slightly when jostled, 14 to 16 minutes, depending on how hot your oven is, or how fudgy you like them. If baking in a 9-inch pan, the batter will not come to the top cook for 30 to 40 minutes.
- While the cakes cool, make the whipped mascarpone cream. Place the mascarpone, cream, and powdered sugar in the bowl of a stand mixer (or use a handheld mixer). Beat on medium-low to combine the ingredients then increase speed to high. Beat until thick and creamy, about 2 minutes.
- Serve the chocolate soufflés with optional toppings, and whipped mascarpone cream, if desired.
*Room temperature egg whites will whip up easier and have more volume.
Halve the recipe: Use 3 eggs, and halve all the remaining ingredients.
Make Ahead And Freeze
Chocolate soufflé cakes are best served the day you make them get the full effect of the crispy top and the soft interior. That said, I have made them up to 2 days ahead and they are no less delicious.
To make ahead: Bake the chocolate soufflé cake(s) and allow it to cool completely. Cover with plastic wrap and store on the counter for up to two days. If you prefer to serve them warm, you can cover the unbaked, batter-filled ramekins (or pan) with plastic wrap and place them in the fridge for up to two hours. Bake as directed.
Tips for Using Leftover Cake
- Most recipes using leftover cake start with cake crumbs. Be sure to read the recipe closely to see if it calls for large crumbs or small crumbsbefore moving forward.
- If you aren&rsquot ready to use the cake right away, you can freeze cake crumbs in a freezer bag until you are ready to use them.
- If the cake has frosting on it, scrape off all of the frosting first. Use any frosting that doesn&rsquot have crumb bits in it to make frosting cookies.
- If the cake is burnt, scrape off the top burnt part before using the overbaked cake for other recipes.
- If the cake is dry, don&rsquot worry about it at all. Most of the recipes for leftover cake add lots of moisture to the cake, so you&rsquoll be fine!
These recipes breathe new life into your stale, overbaked, or leftover cake and your guests will be none the wiser. Enjoy!
- Preheat the, oven to 180C. Grease and line a 25cm springform pan.
- Melt the chocolate and butter in a heatproof bowl over a pot of simmering water. Allow to cool and whisk in the two whole eggs, 5 egg yolks and vanilla. Set aside.
- Meanwhile, whisk the egg whites with a pinch of salt to soft peaks then add the sugar, one tablespoon at a time, whisking well between each addition until the mixture is stiff and glossy. This is best done in a stand mixture.
- Fold the chocolate into the egg white mixture in two additions, being careful not to knock out the air. Sieve the cocoa powder into the mixture and gently incorporate. Spoon the mixture into the prepared tin and bake for 35-40 minutes or until the cake is cracked, risen and just set in the centre, it should still wobble slightly. Allow to cool briefly then remove from the tin to complete cooling. It will fall and continue to crack. Dust the cake with cocoa powder and serve with whipped cream and fresh raspberries.
- To serve, add whipped cream and fresh raspberries.
This recipe is part of a collection of delicious recipes we've curated with some of our favourite chefs to help you make a Meal to Remember with your family or friends at home. To see the whole collection click here.
Fallen Chocolate Cake (gluten free)
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
10 oz bittersweet chocolate (61-72% cacao), coarsely chopped
2 T unsweetened cocoa powder
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.
Fallen Chocolate Cake
This cake has lots of attributes beyond being gluten free and delicious. It travels well (I’ve taken it on the train and subway as well as in the car around town). This cake is pretty much no fail it is supposed to sink, and then you cover it with the delicious cream mascarpone topping. And this cake can be made the day ahead and still taste great, best wait until the day of the event to add the topping and decoration, but it could be combined a day ahead.
Serves 8-10. Original recipe from Bon Appetit (March 2013)
- ½ cup butter, cut into pieces, at room temperature
- ¾ cup plus 2 Tabs sugar, divided plus more for dusting pan
- 10 ounces gluten free bittersweet chocolate (60% cocoa or greater) coarsely chopped
- 2 Tabs canola oil
- 6 large eggs
- 2 Tabs unsweetened cocoa powder
- 1 tsp gluten free vanilla extract
- ¾ tsp kosher salt
- 1 cup chilled heavy cream
- ½ cup mascarpone cheese
- 3 Tabs powdered sugar
Preheat oven to 350°. Lightly grease a 9 inch spring form pan then dust with sugar, tapping out any excess sugar.
Set a sauce pan with an inch of water over medium high heat. In a large heatproof bowl combine the chocolate, oil, and ½ cup butter. Set the bowl over the saucepan of simmering water stir the chocolate mix often, until the mixture is melted and well combined. Remove bowl from over the saucepan and set aside.
Separate 4 of the eggs placing whites and yolks in separate medium sized bowls. Add the 2 remaining eggs to the bowl with the yolks then add cocoa powder, vanilla, salt, and ¼ cup of sugar whisk until the mixture is smooth. Gradually whisk the yolk mixture into the cooling chocolate mixture, blending well.
Using an electric beater on high speed, beat egg whites until frothy. With the beaters running, gradually add ½ cup sugar. Beat until firm peaks form.
Gently fold half of egg whites into the chocolate mixture, folding until just incorporating. Fold in the remaining egg whites, again until just incorporated. Scrape batter into prepared pan smooth the top and sprinkle with remaining 2 Tabs of sugar.
Bake until top is puffed and starting to crack and cake is pulling away from the edge of the pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in the pan. The cake will fall in the center as it cools.
Once the cake is cool, with a chilled bowl and an electric beater set on medium high speed, beat the cream, mascarpone, and powdered sugar until soft peaks form. Remove side ring of pan from the cake and place whipped cream mixture into the fallen center of the cake. Refrigerate cake until ready to serve or smooth top of cream mixture and decorate with extra cream mixture using a piping bag and food coloring as suits the celebration.
Note: for smaller celebrations cut the recipe in half, use a 6 inch spring form pan, and bake for 20-30 minutes and you have yourself a wonderful dessert for 4-5 people.
Chocolate Fallen Soufflé Cake
This is the perfect Shabbat dessert because unlike regular souffle which has to be eaten right away, this is designed to eat later, once it has fallen and it is delicious.
- 12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- 1½ sticks (¾ cup) vegan butter or coconut oil, cut into tablespoon pieces
- 1½ teaspoons vanilla
- ¼ teaspoon salt
- ¾ cup sugar
- 5 large eggs, separated and at room temperature for 30 minutes
- ¼ cup all-purpose flour
Put oven rack in middle position and preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and line bottom with a round of parchment or wax paper, then spray paper.
Melt chocolate and butter in a large glass bowl in the microwave for 1-2 minutes, stirring frequently, then cool completely. Whisk in vanilla, salt, and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in flour.
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly.
Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 35 to 40 minutes.
Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate. If desired sprinkle powdered sugar over top.
Decadent Fallen Chocolate Cake
Cake 1/2 cup (1 stick) unsalted butter, cut into 1-inch 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 Topping
1 cup chilled heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar
A 9-inch-diameter springform pan
Cake Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping out any excess.
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.
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.
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.
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.
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.
Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form. Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.
Fallen Chocolate Cake - Recipes
The Cowgirl Gourmet slightly adapted this recipe from Bon Appetit
If you love chocolate and are gluten sensitive or want to avoid eating wheat, this flourless cake is going to be your new favorite thing. Rich and gooey, it's pretty spectacular with just four main ingredients--butter, sugar, chocolate and eggs--along with a few extras. Topped with a combination of heavy cream, mascarpone cheese and a touch of powdered sugar, you'll feel like royalty when you sink your teeth into this cake.
1 stick (1/2 cup) unsalted butter, organic, cut into 1-inch pieces, plus more, at room temperature, to coat the pan
3/4 cup plus 2 tablespoons sugar, divided, plus more for dusting pan
10 ounces dark chocolate discs (61-72% cacao)
2 tablespoons vegetable oil
2 tablespoons natural unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup chilled heavy cream
3 tablespoons powdered sugar
Preheat oven to 350 degrees. Lightly butter springform pan and dust with sugar, tapping out any excess.
In a large heatproof bowl, combine chocolate, oil and stick of butter, and set over pan of simmering water and heat, stirring often, until melted. When melted, remove bowl from saucepan and let rest.
Separate 4 eggs, placing the whites and yolks in separate medium bowls. To the yolks, add the cocoa powder, vanilla, salt and 1/4 cup of sugar and remaining 2 eggs. Whisk mixture until it is smooth. Gradually whisk the yolk mixture into the chocolate mixture, blending well.
Using an electric mixer or stand-up mixture on high speed, beat the egg whites until they are frothy. With the mixer running carefully and slowly add the sugar, beating until soft peaks form.
Now, gently fold in the egg whites into the chocolate--in two batches. Fold just until incorporated. Scrape the batter into the prepared springform pan, smooth the top and sprinkle with the remaining 2 tablespoons of sugar.
Bake until top is puffed and starting to crack and the cake is pulling away from the sides of the pan, about 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan. The cake will deflate in the center and crack further as it cools.
For the topping, use an electric or stand-up mixer on medium-high speed to beat the cream, mascarpone and powdered sugar until soft peaks form.
To dazzle your guests, remove the cake from the springform pan and mound whipped cream mixture in the center of the cake. Alternatively, if it's just two of you, place a piece of cake on a plate and generously place a mound of cream on top so it is spilling over.