“Fallen Chocolate Soufflé Cake” from “Start Here”

After yesterday’s disappointing “It looked better than it tasted” pie, I felt this amazing cookbook needed to be redeemed by another delicious bake, so I present to you here this chocolate cake.



Although it’s called, “Fallen Chocolate Soufflé Cake,” you could also call it “Flourless Chocolate Cake” because that’s what it is. I made it for my book club and it got rave reviews around the table for the deep chocolate taste in the actually-not-fallen cake.



Here’s a Top Tip for the next time you need to make a truly flourless chocolate cake (i.e. one that uses egg whites to boost it, not ground almonds): You need to beat the egg whites into utter submission in your stand mixer. Take no prisoners! Whip and then Whip Some More! For this recipe, you beat them for 15 minutes, and that certainly would qualify for “utter submission.”



It didn’t fall, it was utterly divine, and everyone liked it. What more could you ask for?