Fallen Chocolate Torte
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 8 ounces callebaut bittersweet chocolate
- 1⁄2 lb margarine (my favorite soy margarine is Willow Run)
- 8 egg yolks
- 2⁄3 cup sugar
- 5 egg whites
- 1⁄3 cup sugar
directions
- Heat oven to 350°F.
- Prepare a 9-inch springform pan with parchment paper.
- Slowly melt the margarine and chocolate. Cool back to room temperature.
- Beat egg yolks and first amount of sugar until thick and soft yellow. Add the chocolate mixture slowly, and blend.
- In a clean mixing bowl beat egg whites and remaining sugar until stiff (I add the sugar while the beater is going, nice and slowly).
- Fold the whites into the rest in three stages. Pour into the pan and bake 50 minutes (give or take 10).
- LET COOL a few minutes, run a knife around the cake to loosen it, and cool the rest of the way. It falls, but I love the way the cracked top looks under powdered sugar.
- Serve cracked side up, or flip it and glaze it with ganache for a more formal cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
First, I want to say that I tried making this twice (followed directions exactly). The first time I made it, I thought the taste was off - and really attributed it to my technique with the egg whites. After a request from the author and from the community on how to beat this properly - I really felt I would have better results. The second time I made it, it did rise better than the first time around, but the taste was the same. The consistency was really dense and heavy, and the taste was exactly like a brownie. DH said "oh, brownie again, it's good". It's not what I was going for at all - I looked for a rich yet light texture, but unfortunately did not find it in this recipe. I'm sorry :( I tried twice and made a real effort both times using very high quality ingredients.
-
Fabulous, fabulous, fabulous. Question: how can these ingredients produce such a marvellous eating experience? Answer: this isn't cooking, it's magic! This recipe is going straight into my "Six Star Recipes!" cookbook. Mrs B's top tip #1: freeze egg yolks left over from egg white heavy recipes, then you'll have the three extra yolks needed for this recipe ready to hand. Mrs B's top tip #2: when placing the cake in the oven, leave plenty of room between the top of the cake tin and the shelf above; this cake rises a lot before it falls!
RECIPE SUBMITTED BY
So, a bit about me: I love to eat, love to cook and am married to a chef (lucky me).
I have recently recovered from Thyroid issues and adult-onset food allergies. My husband and I welcomed our first child into this world in July. I had a hard pregnancy and spent most of it on bedrest. I gained 65 pounds. I've decided to chronicle my weight loss through recipezaar and also include some baby food recipes as I come up with them.
My Favorite Cookbook: <li><a href="http://www.recipezaar.com/mycookbook/book/47660">Canning Recipes</a></li>
This is from Sharon123--my first zaar aquaintance. I prepared serveral of her "jar" recipes as Christmas gifts and they were such a hit. This is the cookbook that sold me on this site! We even used Sharon123's Viennese Beet Preserves at our wedding reception!