Saturday, July 21, 2012

Chocolate Fallen Cake

In celebration of a close friends new job opportunity I decided to make a cake to share with her over a bottle of my favorite moscato, Santero Moscato d'Asti. It is very sweet and bubbly, perfect for desserts! This recipe for chocolate fallen cake is very easy to make, doesn't require a lot of ingredients and can be served with vanilla ice cream. I would recommend making this as a quick dessert that would please any chocolate lover! The texture is meant to be oozing out of the center when the cake is cut. If this does not happen then the cake is too dry for this recipe. Enjoy!

Chocolate Fallen Cake

8 T unsalted butter
8 ounces semisweet chocolate
4 eggs
1 egg yolk
1 t vanilla
1/4 t salt
1/2 cup sugar
2 T flour

Preheat oven to 375F. Generously butter and dust an eight inch springform pan with cocoa powder. 
Melt butter and semisweet chocolate together in the microwave or a double boiler. Once smooth, 
remove from heat. 

In a stand mixer, combine eggs, yolk, sugar, salt, vanilla. Beat on the highest speed until thick and pale and the volume has tripled. The mixture is done when it falls away from attachment in a smooth stream. Scape the egg mixture over the melted chocolate and fold to combine. 

Pour into your pan and bake for 27-30 minutes. The cake will look puffed with a thin top crust. Carefully remove from oven and run a knife around the outside of the cake to separate it from the pan. Cool cake for 15 minutes before serving.

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