Photo of Fallen chocolate cake by WW

Fallen chocolate cake

7
7
7
SmartPoints® value per serving
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
12
Difficulty
Moderate
This decadent version of molten chocolate cake is a fool-proof crowd pleaser. So easy anyone can whip it up, the cake comes out of the oven ready to cool, when it will sink in the center intentionally, meaning there's no need to obsess over its looks. Every bit as rich and tasty as its perfectly postured cousin, the chocolate crumb gets extra depth of flavor from powdered espresso and cocoa, and since it's mixed in only 2 bowls, clean up is a cinch! Serve it a la mode with a scoop of vanilla or coffee ice cream, or brew a strong cup of joe to sip alongside it.

Ingredients

Cooking spray

1 spray(s)

Sugar

¾ cup(s), granulated

Unsweetened cocoa powder

5 Tbsp

Semisweet chocolate

4 oz, or bittersweet, finely chopped

Regular butter

2 Tbsp

Regular instant coffee powder

1 Tbsp, espresso

Table salt

¼ tsp

Water

½ cup(s), boiling

Uncooked egg yolk(s)

2 large

All-purpose flour

¼ cup(s)

Egg white(s)

4 large, at room temperature

Cream of tartar

¼ tsp

Instructions

  1. Preheat oven to 375°F. Line bottom of 9-inch springform pan with wax paper; spray with nonstick spray.
  2. Whisk together 1/2 cup of granulated sugar, 1/4 cup of cocoa, the chocolate, butter, espresso powder, and salt in medium bowl. Add boiling water and stir until chocolate is melted and mixture is smooth; let cool slightly. Whisk egg yolks into chocolate mixture until smooth. Gradually add flour, stirring just until blended.
  3. With electric mixer on medium speed, beat egg whites and cream of tartar in large bowl until soft peaks form when beaters are lifted. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form when beaters are lifted.
  4. With rubber spatula, stir one-fourth of beaten egg whites into chocolate mixture to lighten it, then gently fold in remaining whites just until no streaks of white remain. Scrape batter into prepared pan.
  5. Bake until toothpick inserted into center of cake comes out with moist crumbs clinging, about 35 minutes. Let cool completely in pan on wire rack (cake will sink slightly in center). Run thin knife around side of cake to loosen from pan; release and remove side of pan. Just before serving, dust top of cake with remaining 1 tablespoon cocoa.

Notes

Per serving (1/12 of cake): 144 Cal, 7 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 40 mg Chol, 83 mg Sod, 21 g Carb, 17 g Sugar, 1 g Fib, 3 g Prot, 8 mg Calc. Healthy ExtraAccompany each slice of cake with sliced fresh strawberries, raspberries, and blackberries.