Fallen Chocolate Cake adapted from Bon Appetit March 2013
INGREDIENTS for CAKE
1/2 cup (1 stick) unsalted butter, cut into 1″ pieces, plus more, room temperature, for pan
3/4 cup plus 1/2 Tbsp. sugar, divided, plus more for pan {recipe actually calls for plus 2 Tbsp.}
10 oz. semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
2 Tbsp. vegetable oil
6 large eggs
2 Tbsp. natural unsweetened cocoa powder
1 tsp. vanilla extract
3/4 tsp. kosher salt
INGREDIENTS for TOPPING
1 cup chilled heavy cream
1/2 cup mascarpone {for some weird reason my grocery store was out of regular mascarpone so I used Tiramisu Mascarpone- amazing with a slight coffee taste!}
3 Tbsp. powdered sugar
Special Equipment: A 9″- diameter springform pan
DIRECTIONS for CAKE
Preheat oven to 350 degrees. Lightly butter springform pan and dust with sugar, tapping out any excess.
Combine chocolate, oil, and butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
Gently fold eggs whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 1/2 Tbsp. sugar.
Bae until top is puffed and starting to crack and cake is pulling away from edge of p an, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools). DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.
DIRECTIONS for TOPPING
Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.
Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.
Enjoy!
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