Chocolate Fallen Soufflé Cake

Sunday Dinner

Caramelized Pear and Gruyère Torta
served with Rosemary crackers

Toulouse Sausage with Lentils
Country Bread
Simple Salad

Chocolate Fallen Soufflé Cake
served with a Crème Anglaise

With near blizzard-like conditions outside, I couldn’t think of a better way to spend the day than to be in the kitchen preparing this meal; classic, comforting, and make-ahead.

For entertaining purposes, the whole meal is wonderful because you can prepare it all in advance. But for today, it is wonderful because I can spend the day lounging about with my family, watching the snow blow by. No rushing about at the last minute.

I am sharing the recipe for this Chocolate Fallen Soufflé Cake. It was originally printed in a February 2004 issue of Gourmet Magazine (oh, how I miss Gourmet). If you like chocolate, fudgy brownies, and crispy meringue tops, then this dessert is for you. Mind you, it is not the prettiest cake, but it sure is delicious.

Unlike a traditional soufflé that needs to be served immediately, this cake is made to be eaten after it has collapsed and cooled. Make it the night before, wrap it in plastic wrap, and serve at room temperature the next day. The recipe recommends serving it with ice cream or whipped cream, but I enjoy it lightly dusted with confectioner’s sugar and served with a simple crème anglaise. The creamy sauce pairs perfectly with the cakey, fudgy, and crispy textures.

The original recipe called for bittersweet chocolate, but I used semisweet instead. Please use the best chocolate you can find. This is all about the chocolate flavor. And to enhance that chocolate flavor, I added a bit of espresso powder.

So, for all you chocolate lovers out there–here is another recipe to add to your repertoire. Happy Sunday!

Chocolate Fallen Soufflé Cake

By Nicole Prep: 25 minsCook: 40 minsCool Time: 1 hr 15 minsTotal: 2 hrs 20 mins Servings: 10 If you like chocolate, fudgy brownies and crispy meringue tops, then this dessert is for you.

Equipment

• 9-inch springform pan
• Stand mixer

Ingredients 

• 12 ounces good-quality semisweet chocolate, chopped
• 6 ounces (12 tablespoons) unsalted butter, cut into pieces
• 1 ½ teaspoons pure vanilla extract
• ½ teaspoon espresso powder
• ¼ teaspoon kosher salt
• ¾ cup granulated sugar, divided
• 5 extra-large eggs, separated and at room temperature
• ¼ cup unbleached all-purpose flour

Instructions 

1. Preheat the oven to 350ºF and place the oven rack in the middle position. Spray a 9-inch spring-form pan with non-stick baking spray. Line the bottom with a round of parchment paper and spray the paper.
2. In a large microwave-safe bowl, melt the chocolate and butter, about 3-5 minutes, stirring every minute. Cool completely. Once cool ,stir in the vanilla, espresso powder, salt and 6 tablespoons of the sugar. Add the yolks 1 at a time, whisking after each addition. Add the flour and stir until completely combined.
3. In the bowl of a stand-mixer fitted with the whisk attachment (or using a hand-held beater), beat the whites with a pinch of salt at medium-high speed until soft peaks have formed. Reduce the speed and slowly add the remaining 6 tablespoons of sugar. Increase the speed to medium-high and beat until the whites are stiff and glossy.
4. Fold one fourth of the whites into the chocolate mixture. Gently fold in the remaining whites until no streaks remain. Pour the batter into the prepared pan. Spread evenly using an off-set spatula. Bake until a skewer inserted in the center comes out moist and just slightly underdone 30-35 minutes.
5. Remove the cake from the oven and cool on a wire rack in the pan for 10-15 minutes. Run a small paring knife around the edge of the cake. Release the side of the pan and cool completely. Invert the cake onto a rack and remove the bottom of the pan (I use a large cake spatula instead so I don't lose any crumbs) discarding paper, then invert or place (if using a spatula) the cake onto a serving plate. Serve with ice cream, whipped cream, or a crème anglaise. Enjoy!

Nutrition

Calories: 421kcal, Carbohydrates: 35g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 202mg, Potassium: 234mg, Fiber: 3g, Sugar: 28g, Vitamin A: 561IU, Calcium: 38mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.