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recipes > Fallen Chocolate Cake


Fallen Chocolate Cake
June 05, 2009
Nancy Colbert  
medium | 8 servings | prep: 30 minutes | cook: 30 minutes

This cake is my all time favorite company dessert. Prepare the cake in the morning, put it in the refrigerator, and bring it to room temperature just before the guests arrive. Bake while enjoying your wine and serve it for the dessert. This wonderful chocolate creation will wow your guests!


Ingredients:
8 tbs unsalted butter (1 stick), plus extra for cake pan

8 oz semisweet chocolate, coarsely chopped

4 large eggs

1 large egg yolk

1 tsp vanilla extract

1/4 tsp table salt

1/2 cup granulated sugar

2 tbs unbleached all-purpose flour, plus extra for cake pan

confectioners' sugar or unsweetened cocoa powder for decoration, optional

whipped cream for serving, optional



Directions:
This recipe can be prepared in either a springform pan or a cake pan with a removable bottom. Do not use a regular cake pan, as the cake will be impossible to remove once baked.



1. Adjust oven rack to center position and heat oven to 375 degrees. Generously butter and flour (or use cocoa powder) 8- or 9-inch springform or removable-bottom cake pan; tap out excess flour and position springform on shallow roasting pan, jelly roll pan, or baking sheet. Meanwhile, melt 8 tablespoons butter and chocolate in medium heatproof bowl set over a pan of almost simmering water, stirring once or twice, until smooth; remove from heat.



2. Beat eggs, yolk, vanilla, salt, and sugar at highest speed in bowl of a standing mixer fitted with whisk attachment until volume nearly triples, color is very light, and mixture drops from beaters in a smooth, thick stream, about 5 minutes. (Alternatively, beat for 10 minutes using a hand-held electric mixer and large mixing bowl.) Scrape egg mixture over melted chocolate and butter; sprinkle flour over egg mixture. Gently fold egg and flour into chocolate until mixture is uniformly colored. Ladle or pour batter into springform or. (Can be covered lightly with plastic wrap and refrigerated up to eight hours. Return to room temperature for 30 minutes before baking.)



3. Bake until cake looks puffed, has a thin crust on top, and jiggles slightly at center when pan is shaken very gently, 22 to 25 minutes for 9-inch pan or 27 to 30 minutes for 8-inch pan. Cool cake for 15 minutes, run a paring knife around inside edges of pan to loosen cake, and remove pan sides. Sieve light sprinkling of confectioners' sugar or cocoa powder over cake to decorate, if desired, just before serving, and serve warm with optional whipped cream.


Original author/site:

Pat Cross

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