Fallen Chocolate Cake

From the Meera S.T. Vargo collection

Serves	10 to 12
Prep Time	30 minutes
Cook Time	50 minutes
Total Time	1½ hours

Introduction

I have tried many fallen chocolate-cake recipes, but too many of them resemble fudge. This cake has a lovely crumb and intense chocolate flavor; it’s definitely a dessert, but it’s not too sweet. This is my favorite chocolate cake to serve to dinner guests, often accompanied by vanilla or coffee ice cream. Its elegant appearance belies the ease with which it goes together.

Ingredients

	½	cup flour
	1½	tsp. baking powder
	½	tsp. salt
	12	oz. bittersweet or semisweet chocolate, chopped
	1	cup (2 sticks) butter, at room temperature
	6	large eggs
	1	cup sugar
	2	tsp. vanilla

Steps

1. Preheat oven to 325 degrees. Butter and flour a 10-inch springform pan.
2. In a small bowl, whisk together flour, baking powder, and salt.
3. In a small saucepan over medium-low heat, melt chocolate and butter.
4. In a large bowl, beat eggs and sugar until combined and eggs are light yellow in color. Add vanilla.
5. Sprinkle flour mixture over egg mixture. Fold to combine. Fold in chocolate mixture. Transfer batter to prepared pan.
6. Bake cake on the lower middle oven rack for 40 to 50 minutes, until tester inserted into center comes out with moist crumbs still attached. Cool in pan at least 15 minutes.
7. Cut around outside of pan to loosen cake and remove pan ring. Cut cake and serve at room temperature, with ice cream if you wish.

Notes

This cake can be made a day in advance. Allow cake to cool to room temperature with ring still attached, then wrap in plastic wrap and then foil. Prior to serving, unwrap cake and heat in a preheated 300-degree oven for 15 to 20 minutes, or until warm. Allow to cool for a few minutes before cutting around outside of pan and removing ring.

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