Monday, August 19, 2013

Fallen Hot Chocolate Cake

Sometimes I change a recipe because I really don't want to run to the store for a minor ingredient. A perfect example is I needed 2 Tbsp unsweetened cocoa powder. Now, the last time I looked I thought I had two containers of cocoa powder. Yes, I did just clean out my pantry so shouldn't I remember I needed to pick up more cocoa powder? Shouldn't I have placed something like that on my shopping list? Well, I didn't and I was in the middle of making this recipe when I realized my mistake. I figured I had half an hour before the store closes. Then I realized I had tons of hot chocolate packages. Why not? I will say this flourless dessert came out so good. We caught my son licking his plate. I know manners dictate that you shouldn't lick your plate but there are occasions it happens. This dessert is one of them. My husband said this is probably one of the best desserts I have ever made. It is rich. It is smooth like a souffle or mousse. It is delicate. All I know is it's delicious.
Fallen Hot Chocolate Cake
1 1/8 cup sugar plus more for pan and topping
6 large eggs
1 package hot chocolate mix
1 tsp vanilla extract
3/4 tsp salt
10 oz. 60% bittersweet chocolate chips 
1/2 cup unsalted butter
 2 Tbsp vegetable oil
1 cup chilled heavy cream

  1. Preheat oven to 350 degrees F.
  2. Spray a 9 inch springform pan or eight 4" ramekins with nonstick cooking spray. Dust with sugar. Tap out any excess. Set aside.
  3. Separate 4 egg whites from the yolks. Placing the egg whites in one medium bowl and the egg yolks into another medium bowl.
  4. To the egg yolk bowl, add the hot chocolate mix, vanilla, salt, and 1/2 cup sugar. Mix until smooth. Set aside the two bowls.
  5. In a double boiler, simmer water over medium heat. In the top pan, combine the chocolate chips, vegetable oil, and the butter. 
  6. Stir the chocolate often until it is melted. Remove from heat.
  7. Allow the chocolate to rest for 1 minute before gradually pour the melted chocolate into the egg yolk mixture while whisking continuously. Mix well and set aside.
  8. With a mixer on high speed, beat the egg whites until frothy. Slowly beat in 1/2 cup sugar and continue to beat until firm peaks form.
  9. Gently, fold half of the egg whites into the chocolate mixture until just incorporated. Gently fold in the remaining egg whites and mix until just incorporated. 
  10. Evenly divide the batter between the prepared ramekins or gently pour into the prepared springform pan.
  11. Carefully place the pans into the oven. 
  12. Bake for 35 to 45 minutes or until the top is puffed and the cake is starting to crack. The cake should be pulling away from the edge.
  13. Transfer the cake onto a wire rack to cool completely. The cake should collapse in the center.
  14. Before serving, whisk the heavy cream with the remaining 1/8 cup of sugar until soft peaks form. 
  15. Serve the fallen cake with the whipped cream.
Recipe adapted from Bon Appetit March 2013 magazine.

One year ago.........................I made Zucchini Fries.
Did you already know...........
-This recipe was inspired by Richard Sax's chocolate cloud cake.
-Richard Sax was author to eight cookbooks plus contributor to several magazines including Bon Appetit.
-He was founding chef-director of Food & Wine magazine.

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