This Fallen Chocolate Cake takes about an hour to complete. The recipe is from the cookbook “The Perfect Cake.” Photo by: Keller+Keller/America’s Test Kitchen via AP
January 30, 2019 2:42:41 PM
Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-center mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical recipe for home cooks.
Beating the egg whites and yolks separately and then folding them together as some recipes instruct resulted in a cottony cake; we found that beating the eggs with sugar to a foam and then folding them into melted chocolate delivered cakes with the rich, moist texture we wanted. A mere 2 tablespoons of flour did an able job of holding the souffle-like cakes together_any more and the cakes were dry, with no fluid center.
Finally, we wanted to ensure that these decadent desserts would arrive at the table hot and still molten; happily, we found that we could prepare the batter ahead of time, refrigerating the filled ramekins until ready to use and then placing them in the oven to bake during dinner. You can substitute bittersweet chocolate for the semisweet; the flavor will be slightly more intense.
FALLEN CHOCOLATE CAKES
Start to finish: 1 hour
Unsweetened cocoa powder, for dusting
8 ounces semisweet chocolate, chopped coarse
8 tablespoons unsalted butter, cut into 8 pieces
4 large eggs plus 1 large yolk, room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons all-purpose flour
Nutrition information per serving: 318 calories; 153 calories from fat; 17 g fat (8 g saturated; 0 g trans fats); 161 mg cholesterol; 108 mg sodium; 33 g carbohydrate; 6 g fiber; 14 g sugar; 9 g protein.