Flourless Fallen Chocolate Cake
 
Prep time
Cook time
Total time
 
Decedent and indulgent Flourless Chocolate Cake with the perfect bit of crunch from the fallen top of the cake. A beautiful cake perfect for special occasions and entertaining.
Author:
Recipe type: Chocolate Dessert
Serves: 12-15 servings
Ingredients
  • ½ cup salted butter, cut into 1" pieces, plus a little to butter the pan
  • ¾ cup plus 2 tablespoons granulated sugar, divided, plus a little more for dusting the pan
  • 10 ounces semisweet chocolate chips or your favorite bittersweet chocolate (61%-72% cacao), roughly chopped
  • 2 tablespoons canola oil
  • 6 large eggs (can use 7 medium if you don't have large)
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • ¼ tsp almond extract (optional)
  • ¼ teaspoon coarse sea salt
  • TOPPING:
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla
  • Strawberries or berries of your choice
  • Chocolate syrup, hot fudge, or chocolate ganache for drizzling
Instructions
  1. Preheat oven to 350 degrees. Butter a 10" springform pan and then shake a tablespoon of granulated sugar over the butter until it is covered. Set aside.
  2. Using a double boiler, (I use a small saucepan with an inch of boiling water and a medium-sized mixing bowl on top of it) melt together the coarsely chopped chocolate, the butter, and the canola oil. As soon as it is melted remove it from the heat.
  3. Separate the eggs and egg yolks, putting each into a medium-sized mixing bowl.
  4. To the egg yolks add the cocoa powder, ¼ cup granulated sugar, vanilla, and almond extract. Use a whisk to blend them together. Add that mixture to the melted chocolate mixture. Set aside.
  5. Using a hand mixer, beat the egg whites until they are foamy and doubled in size. Keep beating and slowly add ½ cup of granulated sugar. Once all the sugar is added keep beating the egg white mixture until it is very white and stiff peaks are formed.
  6. Fold the stiff egg white mixture into the chocolate mixture in two parts.
  7. When the egg white mixture is completely folded into the chocolate mixture, pour the batter into the prepared 10" springform pan. Sprinkle the top of the cake batter with the remaining 2 tbsp of granulated sugar.
  8. Bake at 350 degrees for 35-45 minutes or until the cake is cracking on the edges and starting to crack on the top as well. In my oven, it only needed to cook for 37 minutes. You do not want to overcook it or the texture will be affected.
  9. Let cake cool completely before serving. Before serving, mix up the homemade whipping cream by beating the whipping cream, powdered sugar, and vanilla together with your hand mixer until it thickens and has soft peaks.
  10. You can add fresh strawberries or other berries on top and finish it with chocolate sauce, hot fudge or chocolate ganache drizzled on top.
  11. Store leftovers covered in the fridge.
Recipe by Real Life Dinner at https://reallifedinner.com/flourless-fallen-chocolate-cake/