This delicious Flourless Fallen Chocolate Cake is not only a show stopper, it’s a decadent dessert any chocolate lover will swoon over. It has a slight crispness on the fallen top and the center is soft and indulgent. The whipped egg whites become the leavening agent that gives the cake (made famous by Richard Sax) a unique texture.
Don’t be intimidated by the extra steps. Other than separating the eggs, whipping the egg whites, and melting down the chocolate, it’s really simple. Having a springform pan is a must. The Flourless Fallen Chocolate Cake climbs high as it cooks and needs the depth of the spring form pan. Once it’s out of the oven the top sinks down which is how it gets the fallen part of its name.
I’m still basking in pride from the looks on my kid’s faces that mom could make something so pretty…I may be a good cook, but pretty-fying things has never been my strong suit. They were so impressed. This would be a perfect dessert to serve for Valentine’s Day, for company or any other special occasion.
FYI: If you love fancy chocolate desserts, you’ve got to find the right time to try my friend Elinor’s Amazing Chocolate Dessert. It’s more like a really thick-textured chocolate mousse than a cake and it’s fabulous too!
More Chocolate Favorites
- Homemade Chocolate Pudding
- Chocolate Chip Cookie Pie
- Lazy Day Coconut Chocolate Cake
- Oatmeal Chocolate Fudge Bars
- Easy Chocolate Cream Cheese Truffles
- Perfect Mint Brownies
Step by step pictures for how to make Flourless Fallen Chocolate Cake
Frequently Asked Questions for How to Make Flourless Fallen Chocolate Cake
Is Fallen Chocolate Cake Gluten Free?
Yes, as long as the chocolate and cocoa that you choose are gluten free, the cake will be gluten free. This is a fabulous option for when you are entertaining friends who eat a gluten free diet.
What type of chocolate (Percentage) is best for Flourless Fallen Chocolate Cake?
This is absolutely a personal preference. My kids are not huge fans of really dark chocolate, so I don’t go higher than 61% cocoa or I use semi-sweet chocolate chips. You can go as dark as you like with the chocolate.
Does it matter if I use unsalted butter instead of salted butter?
I rarely keep unsalted butter on hand so when I develop recipes I usually do so with salted butter. In this recipe, I use salted butter and an additional 1/4 tsp of salt. If you choose to use unsalted butter you will need to increase the salt in the recipe by adding an additional 1/4 tsp.
Do the Eggs need to be room temperature?
Yes, the eggs will work better if they are at room temperature. If you forget to leave them out you can get them to room temperature quickly by letting them sit in warm water for a few minutes.
Can I use a different pan if I don’t have a 10 inch springform pan?
Unfortunately, the cake just won’t work as well in a different type of pan. It needs to be able to climb up the edge of the pan. If you don’t have one, Amazon has some really affordable 10″ Springform Pans.
Can this cake be made in advance?
This Flourless Fallen Chocolate Cake can be made one day in advance but it needs to be kept in the pan, uncovered at room temperature.
What is the best way to store leftovers?
The best way to store leftover Flourless Fallen Chocolate Cake is to cover it with plastic wrap and keep it in the fridge.
- 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
- 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
- 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.
- 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.
- Separate the eggs and egg yolks, putting each into a medium-sized mixing bowl.
- 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.
- 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.
- Fold the stiff egg white mixture into the chocolate mixture in two parts.
- 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.
- 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.
- 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.
- You can add fresh strawberries or other berries on top and finish it with chocolate sauce, hot fudge or chocolate ganache drizzled on top.
- Store leftovers covered in the fridge.
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