Fallen Chocolate Cake

I have done it about 10 times, always a success! I add a tbsp of flour. And I don’t put the cream on top. I propose à dollop of vanilla ice-cream.

• Viviana Bernard

• France

• 8/25/2022

Great chocolaty cake! Easy and no fuss to make. I followed the recipe exactly, I made sure to not over bake, to avoid drying it out. I used some bittersweet chocolate chunks and some 72% chocolate chips. I did not get marscarpone so I just use some stabilized whipping cream, this offered a great contrast to the dense chocolate cake. My go-to for sure!

• Anonymous

• Boston, MA

• 12/12/2021

Followed the directions precisely and found the cake lacked depth and was dryer than I expected.

• Anonymous

• Washington

• 7/4/2021

I love this cake and once made it accidently forgetting butter completely . It was still delicious though not as cake like.

• theresa54

• san francisco

• 4/1/2021

This cake was amazing! I am a big baker and very picky on the reciepes I choose. I made this one based on the reviews. I made exactly like the recipe was written, I did use semi-sweet chocolate chips. Easy to make, perfect indulgence, not too sweet and taste like it came from a bakery! I did not make whipped cream for the top, I just sprinkled it with powdered sugar and raspberries. It was a perfect way to end our Valentines dinner. I would defintely make again for a dinner party.

• tifkip

• Libertyville, IL

• 2/15/2021

This is a good recipe and I'm making it again today. However, I used semi-sweet chocolate and found it to be cloyingly sweet. Today I reduced the sugar to a scant 1/3 cup in the egg yolk mixture and a scant 1/4 in the egg whites. I also added espresso powder because you just kind of have to with a recipe like this. It makes everything with chocolate just that much better! I'm hoping the reduced sugar brings this to where I want because I really did enjoy the first one, except for the over the top sweetness. Next time I will try it with ghee and coconut sugar to see how a paleo friendly version would turn out.

• Cara L

• NYC

• 6/14/2020

I made this according to recipe. No whipped topping. I found it very heavy, way too rich for my taste. I would recommend this to very serious chocoholics only.

• Anonymous

• Akron, OH

• 4/15/2020

I made this cake for a dinner party last night. I made the cake the day before and the filling yesterday. The cake is very dense and using 60 Cocoa chocolate it was really dark and having the bitter dark flavor. I can't imagine using a dark chocolate. I did add a teaspoon of espresso powder which surly added to the dark flavor. I was taking the cake to a friends, so I used whip cream stabilizer with the cheese and cream. I then put into a pastry bag, secured it and filled the cake before it was served. The cake was at room temperature and the filling still stiff and cool. The cake bakes up beautifully and then falls a lot. I made a strawberry coulis with fresh strawberries slices and that cut some of the dark flavor. I did a good job of butteries ng and sugaring the pan, I ran a knife around the inside of the pan carefully but was amazed how crumbly the cake sides were. It mad a bit of a mess, I would plate the cake in the kitchen and not at the table. I will make it again maybe not adding the espresso powder, it is good for chocolate loving gluten avoiding people.

• LBHOPPER

• Turks & Caicos Islands

• 11/12/2019

It's in the oven right now so I can only attest to how AMAZING the raw batter tastes. However, I do have two suggestions: 1) use your stand mixer, if you have one, to whip your egg whites; and 2) choose a large bowl to fold the egg whites into the eggs/chocolate mixture. You'll get maximum volume of your egg whites with the a stand mixer (and it's faster) and a medium size bowl is just not big enough to properly fold in those egg whites (and it's neater than having the batter slosh over the sides of a too-small bowl. This was so fun to make - can't wait to serve it to my guests! (PS, thank you Epicurious for another great GF recipe!)

• te2

• North Vancouver, BC

• 9/7/2019

I rarely leave reviews on recipes, but it's rare that one comes out so well with relatively little work. The texture was light and silky and the chocolate was was rich and decadent. I cannot review the topping, as I did whipped cream and rasberry coulis, but it is a definite remake. Two little things, first, use a good chocolate. Given the the simplicity of the recipe, your chocolate choice will affect the outcome. Don't use semisweet chips, instead opt for bars of dark chocolate around 70% cacao. Second, be gentle yet thorough when folding the beaten egg whites. For those not familiar with this kind of cake, the egg whites are the main source of leavening, so try not to break it up too much. It's okay to leave small streaks of egg white. Thanks for such a great recipe!

• Anonymous

• 4/20/2019

I’ve made a similar recipe for a fallen cake. Always a success. The version I made has a bit of orange in the cake. If I recall correctly, it is a bit of grand mariner and some rind. Mmmm.

• deena

• Arlington, VA

• 4/17/2019

I will make this again, but with some modifications. I like dark chocolate and less sweet desserts. I also like salt in desserts. However, with all 10 ounces being Trader Joe's 72% dark chocolate, this was a bit too intense, a little lacking in sweetness and a bit salty. 3/4 tsp kosher salt is not much at all. So my guess is that using a sweeter chocolate will help. In the future I will use half 54% and half 72%. Even with that modification, it will not be very sweet. The topping also needs a little something - tad more sugar and some flavoring. Still, a keeper.

• Anonymous

• SF Bay

• 3/12/2019

This is a solid “Dessert Hero” recipe. I made this for my loves on Valentine’s Day and now I am the most loved individual on the planet. We’re all chocolate junkies in this house but, after reading some of the other reviews that said it could use a little lighten up, I added the zest of one orange to the whipped topping and served it with a scattering of fresh raspberries which was devine and oh, so pretty. I also skipped sprinkling more sugar on top of the cake - it really doesn’t need it. Other then that, I followed the recipe 100%. It took 40 minutes in my oven and came out crispy and cracked on the top (like a brownie) and densely moist on the inside. Perfectly delicious! This is a keeper, folks!

• littlenikkinoodle

• Oregon, US

• 2/15/2019

你有没有发现自己在危机和needed to have a dessert in a few hours? Well, that was my objective - quick and chocolate since I let my son choose the flavor. But I was so surprised at how wonderfully flavorful and moist the cake turned out! I seriously was a robot following the instructions and until I sat down while the cake was baking, I realized there was no flout, baking powder or baking soda. Hmm. Will this thing rise? I guess the eggs alone did it because it turn out perfectly. I love icing that doesn't have to be neat or pretty. My guest asked for the recipe, so I guess it was a hit!

• Anonymous

• Los Angeles

• 5/14/2018

I only baked the cake portion, I felt like the top was beautiful when dusted with only confectioners sugar. It was fascinating to watch it rise up in the oven and softly come back down as it cooled. The cake was absolutely delicious, rich and dark with the 72% dark chocolate I used. It had a great mouth texture, fudgy without a heavy feeling. A small slice would satisfy any chocolate lover's cravings. It was also very easy to bake!

• lanilewis

• Irvine, CA

• 4/13/2018