Description
Sometimes making dessert can be and should be time consuming. There is beauty in the process and perfection of it. And other times, you need a great, fuss-free, go-to dessert. Something perfectly decadent and beautifully imperfect. Well, if this gluten free chocolate fallen souffle cake was an article of clothing, it would be a little black dress; simple, elegant and perfect for any occasion. Truly!
Fallen souffle cakes all rely on the same premise - take a daunting pastry technique (a well-executed souffle) and turn it into a foolproof dessert. The end result is a cake that has a crisp, cracked top and a rich chocolaty interior. Surprisingly however, the texture remains more like a souffle than cake, moist, melty and light-as-air. The hard part is not finding a good recipe, rather picking between them all. A quick search will show you there are lots of options. So why choose this one? Simple, because it is the easiest of all and the results are equally as delicious. In addition, we have intentionally upped the salt in this recipe so that the dessert remains decadent without being cloying. Feel free to reduce the amount based on your preference.
Ingredients
Summary
| Yield | |
|---|---|
| Source | Adapted from Bon Appetit Magazine |
| Prep time | 15 minutes |
| Cooking time | 50 minutes |
| Total time | 1 hour, 5 minutes |
Instructions
Preheat oven to 325°F.
Lightly butter and flour (we use sweet rice flour or Cheatin' Wheat Gluten Free Flour) a 9" springform pan. If you do not have a springform pan, line the bottom of a cake pan with a circle of parchement paper and then butter and flour the pan.
In the bowl of a KitchenAid Mixer, melt chocolate, butter and sugar over a pot of simmering water. Stir occasionally and remove from heat when chocolate is completely melted and smooth. Let cool slightly until the mixture is just warm to the touch.
Meanwhile, mix gluten free flour, salt and xanthan gum in a small bowl and stir to combine.
Once the chocolate has cooled, place the bowl on the mixer. With mixer running on medium speed, add eggs one at a time, whipping well between each addition. Once the final egg has been added, continue to whip on medium until the batter has become light in color and has a mousse-like consistency. This will take about 5 minutes.
Stir in the gluten free flour mixture by hand. Mix until smooth.
Pour into prepared pan and smooth top if necessary.
Bake the cake until top is firm, fallen and the edges are slightly darkened. It will take about 40-55 minutes. The cake will initially rise in the oven and then collapse in the middle. This is supposed to happen! Remove the cake from the oven and allow to cool completely before serving. It can be made ahead, wrapped and refrigerated. Just be sure to bring back to room temperature before serving.
Notes
Tips To Make It Extra Special:
- Use the highest quality chocolate and butter you can afford. They are the main ingredients in this recipe and you want them to shine!
- Add 1 T. liquor or other spices to the melted chocolate mixture. You could use orange, raspberry or anise flavored liqueur, coffee extract, whiskey, chile powder, lavender, etc.
- The sunken cavity in the top of the cake is the perfect place to give an extra flourish to the final dessert. Pile in fresh berries, pour a delicious chocolate glaze over the top or add freshly whipped cream.
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