Maple Sugar Chocolate Fallen Cake
This was our New Year’s Eve dessert. There’s really not much to say, but that 2019 was off to a great start!
- ½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
- ¾ cup plus 2 Tbsp. granulated maple sugar, divided, plus more for pan
- 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
- 2 tablespoon vegetable oil
- 6 large eggs
- 2 tablespoon natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- Preheat oven to 350°. Lightly butter 9 inch springform pan and dust with maple sugar, tapping out any excess.
- Combine chocolate, oil, and ½ cup 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, ¼ 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 ½ cup sugar; beat until firm peaks form.
- Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 Tbsp. sugar.
- Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 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).
Once the cake has cooled, and just before serving, whip 1 cup heavy cream into stiff peaks. Beat in 3 tablespoons granulated maple sugar. Pile into the center of the cake and sprinkle a bit more maple sugar on top. Enjoy!