Fallen Flourless Chocolate Cake

Help! I made your Flourless Chocolate Cake for Passover Dinner tomorrow and as soon as I took it out of the oven (after 1hr 27min BTW), it fell. I would like to try to make it again, but want to correct whatever mistake I've made. That said, can you give me reasons that it might have fallen? I made sure the egg whites were soft peak and gently folded in egg yolks/sugar combo and chocolate. I suspect it might be the cooking time, but am not sure. I did touch the top of the cake and although it seemed "firm", as specified in the recipe, perhaps it wasn't firm enough.

Pat Munzer
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4 Comments

Stephanie B.
Stephanie B. April 19, 2019
I can't determine that you did anything wrong from what you've said. And I think Smaug is right - those cracks in the picture along with the recipe suggest the cake does fall a bit. If you were planning on serving with whipped cream and liked the cake apart from the cracked look, you could try filling the center of the cake with whipped cream, like this one (it seems like a similar cake to me) https://food52.com/recipes/78350-richard-sax-s-chocolate-cloud-cake. Or you could make a different cake that is intended to be smooth, like this one: https://www.davidlebovitz.com/shf-27-chocolat-1/
 
Smaug
Smaug April 19, 2019
Did it fall badly? Just from reading the recipe I would expect it to fall some, and it appears to have done so in the pictures accompanying the recipe.
 
Emma L.
Emma L. April 19, 2019
Hi Pat! Can you please share a link to the recipe you're referring to?
 
Pat M.
Pat M. April 19, 2019
https://food52.com/recipes/37174-flourless-chocolate-cake-with-whipped-rosemary-cream
 
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