Recipes

sunken black forest cake

My kids will be at least 25% candy for the rest of the week, as the season demands. If it doesn’t come individually wrapped, if the first, second, or third ingredient isn’t chocolate, a food dye, or high fructose corn syrup, if it doesn’t have a marketing tie-in with Spongebob or Legos, they’re not eating it. Which means, since they’ve now definitely left the room, we get this cake all for us. You’re welcome, because we’re not going to share it anyway.


some things you'll needchopped chocolatebutter, chocolate, yolkswhipped whites

This whole fall — save a brief but devoted two weeks of apple pie studies — I have craved chocolate almost nonstop, and I don’t mean at perfunctory square of 72% and calling it a day. I mean, chocolate éclairs and chocolate brownies and molten chocolate cakes and chocolate pot de cremes and so when I spied this riff on a black forest cake in Julia Turshen’s new cookbook, Now & Again, I really couldn’t think about anything else until I made it.

folding the egg whites inready to bakebefore it sinks, from the ovenwith (slightly overwhipped) cream

We’ve talked about Julia Turshen before. This avocado-cucumber salad remains my favorite thing I’ve spied on the side of a plate on Instagram, ever; these merguez patties are still a weeknight favorite. I’ve always loved the way she assembles meals for friends and family. She so naturally answers the forever question, but what should I serve with it?, that when I learned her new book was built around collections of recipe that both work together but also new recipes to make with their leftovers, I couldn’t wait to dig in. The menus are fun and delightfully unpredictable — Red-Checked Tablecloth Late Saturday Lunch but also a No-Stress Thanksgiving — but my favorite, the one I’d like to believe was written just for me, the girl who loved going to steakhouses when she was a vegetarian because the sides are so good, is the Steak House Dinner for Vegetarians. Maple syrup old fashioned! Wedge salad! Stuffed mushrooms! Charred broccoli! Baked potatoes with horseradish and cheddar! And as a finale: this cake.

sunken black forest cake

Let’s be absolutely clear: this is not a traditional black forest cake. A black forest cake (the German Schwarzwälder Kirschtorte), is a chocolate layer cake sandwiched with whipped cream and boozy cherries, finished with shaved chocolate and more cherries. It’s fancy. It’s complex. We’ll make one… one day. But this is for today, with everything good about the layer cake, abbreviated: a fudgy-centered, puffy-edged flourless chocolate cake that sinks in the center after it bakes. This space perfectly allows for a raft of barely sweetened whipped cream. And then, instead of imagining for a moment that anyone wishes to chase down sour cherries in October, she recommends using storebought cherry preserves and adding kirsh. I found several online; this was my favorite (it reminded me of Luxardo cocktail cherries) but there are plenty of other great ones out there. Honestly, the cake doesn’t “need” it — it works without the cherry sauce — but it’s so good, I do. Grownups need candy too.

sunken black forest cake

Previously

One year ago: Bakery-Style Butter Cookies
Two years ago: Winter Squash Pancakes with Crispy Sage and Brown Butter and Broken Pasta with Pork Ragu
Three years ago: Salted Peanut Butter Cookies, Baked Potatoes with Wild Mushroom Ragu and Twinkie Bundt
Four years ago: Carrot Cake with Cider and Olive Oil, Homemade Harissa, and Cauliflower Cheese
Five years ago: Apple Slab Pie and Potato and Broccoli Frittata
Six years ago:
Seven years ago: Homesick Texan Carnitas
Eight years ago: Cauliflower and Parmesan Cake and Spiced Applesauce Cake
Nine years ago: Apple Cider Doughnuts and Cauliflower with Almonds, Raisins and Capers
Ten years ago: Meatballs and Spaghetti and Cranberry Walnut Chicken Salad and Pumpkin Swirl Brownies
Eleven years ago: Pumpkin Butter and Pepita Granola and Sweet Potato and Sausage Soup
Twelve years ago: Easiest Baked Mac-and-Cheese

And for the other side of the world:
Six Months Ago: Triple Coconut Cream Pie
1.5 Years Ago: Pistachio Cake
2.5 Years Ago: Sheet Pan Chicken Tikka, Perfect Garlic Bread and Shaved Asparagus Frittata
3.5 Years Ago: Obsessively Good Avocado Cucumber Salad and Strawberry Rhubarb Soda Syrup
4.5 Years Ago: Lamb Meatballs with Feta and Lemon

Sunken Black Forest Cake

This recipe is adapted from the flourless chocolate cake in the Buvette cookbook, a project Turshen worked on. However, in the Buvette, the recipe has more butter and sugar; in Turshen’s book, it has less. When I tested it, my happy place was in the middle — too little sugar and the cake was dry, too much and the sweetness of the preserves overwhelm — and that’s what I’ve shared below. The kirsh in the cherries both loosens them and gives them a little kick. If you don’t have it, try light rum. If you don’t use either, try a tablespoon each of lemon juice and water.

    Cake
  • 12 tablespoons (170 grams or 6 ounces) unsalted butter, cubed
  • 12 ounces semi- or bittersweet chocolate chips (2 cups), or chopped chocolate
  • 6 large eggs, separated
  • 1/2 teaspoon fresh lemon juice, distilled white vinegar, or apple cider vinegar
  • 3/4 cup (150 grams) granulated sugar, divided
  • 1/2 teaspoon kosher salt
  • To finish
  • 3/4 cup heavy cream
  • 2 teaspoons granulated sugar, or more to taste
  • 2 teaspoons vanilla extract
  • 1/2 cup sour or regular cherry preserves
  • 2 tablespoons kirsch (sour cherry brandy, optional)

Make the cake: Heat butter and chocolate together until about 75% melted in the microwave or over the lowest heat in a saucepan. Remove from heat and stir until it’s finished melting and is smooth. Let it cool while you prepare the rest of the cake.

Heat your oven to 350°F (175°C). Coat the bottom and sides of a 9-inch round cake pan with nonstick cooking spray and line the bottom with a circle of parchment paper. Set it aside.

Place egg whites in the bowl a stand mixer fitted with a whisk attachment, in a large bowl and use a handheld electric mixer, or use a large whisk and a lot of elbow grease. Beat on medium-high speed until they’re foamy, then slowly pour in the lemon juice and half the sugar, continuing to beat until the egg whites are billowy and almost glossy and hold a soft peak. This is important: try not to overbeat them until they’re stiff and tight foam-looking; it leads to more dry cakes. Set the egg whites aside (if you only have one stand mixer bowl, scrape them into a separate bowl so you can use it again).

Place the egg yolks, remaining sugar, and salt into an empty bowl and beat on medium speed until thick and pale yellow, about 1 to 2 minutes. With the mixer running, slowly pour in the chocolate-butter mixture, and mix well. Use a rubber spatula to fold one-third of the beaten egg whites into the chocolate cake batter to lighten in. Fold half the remaining egg whites in carefully, then the second half. Turshen says to fold them into the batter by “cutting your spatula downward through the middle of the bowl, scraping it along the bottom of the bowl, and then pulling the mixture back up… folding them with the batter.”

Transfer batter to prepared cake pan and smooth the surface. Bake until the center is puffed up, and just barely firm/dry to the touch, and a toothpick inserted into the center comes out with just a few dry crumbs clinging to it, about 35 to 40 minutes. Try not to overbake it (the chocolate at the edges will smell toasty) or that cake can taste dry at the edges. Place the cake on a wire rack to cool completely; it will sink in the center.

To finish: Once cake is completely cool, beat the cream, sugar, and vanilla together until medium peaks form (I overbeat mine, whoops). In a small bowl, combine combine the preserves and kirsh.

Use a knife to loose then edges of the cake from the pan and invert it onto your rack. Peel off parchment paper, then invert it back onto a serving plate. Spoon the whipped cream into the center and then the preserves mixture on top. Cut into wedges and serve.

Do ahead: Leftovers keep covered in the fridge for 3 days, however, if the cherry-cream appearance doesn’t look great after a couple hours, although this has no effect on taste. To avoid this, you can just put the cherries on as you’re serving the cake in slices.

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118 comments on sunken black forest cake

  1. SallyT

    I adore Julia Turshen – I’ve had great success with both of her books (Small Victories is a perennial favorite). In fact, I’d argue that both of you provide recipes that are foolproof and created with the idea of nurturing one’s self and loved ones.

    I wonder how this recipe compares to Richard Sax’s flourless cloud cake?

    (one typo: I don’t mean at perfunctory square of 72% and calling it a day should be: I don’t mean a perfunctory square of 72% and calling it a day.)

  2. Gretchen

    This looks great! And steakhouse vegetarian is one of our favorite meals. Quick question: the images have a springform pan, the recipe calls for a cake pan – does it matter?

    1. jerk nugget

      i also would like clarification on the best pan to use for baking this. my cake pans are “regular” ones and thus quite a bit shorter than a springform so i wouldn’t want it to overflow. (or maybe deb used a smaller diameter springform? either way, inquiring minds and chocolate cravings and all that…) :)

      1. deb

        Julia Turshen calls for a regular cake pan. I used a springform because I cannot read recipes. :) Either will work. If you have a springform, might as well use it.

      2. Kate

        Just made this in my “regular” short cake pan (maybe 1.5 inches high?). In fairness, it was an 8 inch pan as well, so I reduced things by 1/6 (i.e., 10 tbsp butter and 5 eggs). But, I made a collar to go around the pan out of parchment paper, which was a good idea, since the cake did rise a little above the natural edge of the pan and would’ve made a royal mess. So, perhaps the answer is that it’s absolutely do-able in a “regular” pan, but be careful.

    2. Nancy

      I made it in a regular pan and it was a mess. By the time I was done loosening the edges and inverting it the entire crusty top was in shards all over the counter. I threw it away. Definitely use a springform.

    1. deb

      Funny, someone else mentioned the Richard Sax cake, which seems a similar style. I got the Food52 Genius Desserts book after I made this, which is when I noticed it for the first time. I thought about making it and comparing, but I wasn’t unhappy with this cake (once I tweaked it) so I let it be. But I do think I might have to try it next and report back. For research and stuff.

      1. Nigella has a similar cake in Feast: the Chocolate Nest Cake, I think it’s called, which she fills with chocolate whipped cream and baby chocolate eggs and serves for Easter.

        1. Laura

          An annual Easter tradition for our family! My favorite flourless chocolate cake recipe. I’ll have to try this for the research as well!

  3. Brandi

    Thank you for a gluten-free chocolate cake! I have loved your red wine chocolate cake for years, and used to be a huge baker, but I can’t eat gluten or rice any more, which rules out a lot of deliciousness.

    I’m back in the saddle now! Thanks again!

    1. Grace V Van Horn

      In the interest of ensuring that as much red wine chocolate cake is eaten as possible, let me assure you, it bakes up *wonderfully* with gluten free flour! In fact, I’ve only ever made it that way (been gluten free for about 10 years). Better Batter, Cup4Cup, and Namaste all purpose blends all work wonderfully!

    2. Grace V Van Horn

      Oh no, I just saw your rice comment! Have you tried the Ancient Grains flour blend (which is also rice free)? I do think the cake is forgiving for alternative flours since it’s naturally dense and fudgy!

        1. Amy Karatz

          I’ve made a similar cake with (heavy) matzo meal, somewhat ground up with a mortar and pestle, and if a cake can survive matzo meal, it can be made with any flour. I’m sure yours
          would work here.

  4. hungrybruno

    If I was going to make this ahead (say, on Friday to serve on Saturday), could I make the cake ahead and keep it at room temp, then top with whipped cream and cherries before serving? Or should I keep the cake in the fridge even if it isn’t topped?

    1. deb

      I don’t think you need to keep it in the fridge if not topped, and agree it’s nicest to add the whipped cream and cherries before serving, or at least the cherries.

  5. Marcia

    Nigella Lawson’s Easter Egg Cake (and fallen chocolate cake) is also a riff on the Richard Sax Recipe. It’s my Husband’s favorite cake. Try them all in the interest of science.

  6. It’s time for me to come out. I don’t actually cook. (But I’m going to start Real Soon Now, because so many things here sound sooo good.)

    Even more than the delicious-sounding food, I get chuckle-y and happy just reading your wonderful wiriting, Deb.

    :D!

  7. jkricks

    So Deb, my boyfriend doesn’t eat chocolate, can I substitute canned salmon? And can this be made in an Instapot? And what if I’m allergic to dairy/cherries/butter? Can I make this in a muffin tin?

    Thanks!

    Julie
    juliericksmcclintic.com

    1. deb

      Perfect.

      My secret is, not that anyone asked: Comments/questions don’t bother me at all. They are literally the only thing in the world I am zen about it. Too bad I can’t bottle it when I stub my toe or… have to go somewhere without having coffee first.

  8. Caroline

    Hi Deb, this looks really yummy – I’m bookmarking for Passover! But I never bake fresh desserts for Passover (too much food cooking to do!) so I always bake the week before and freeze. Do you think this cake would freeze well? And would you freeze it without the topping and then add the cream once the cake is defrosted? (I’m going to skip the cherries, they’re not my thing.) Thanks!

    1. Merryl

      Have done a similar cake for Passover and it froze quite well. Than only the “whipped cream” and cherries have to be added at the last minute.

  9. TinaD

    Allow me to sycophant about the place today: there are days when your posts convince me that we must be twins, secretly separated at birth (except, you know, I’m from the opposite end of the country and a decade older, so there’s that…) I love everything about Black Forest cake generally (so boozy, so 70s, and cherries!) except the making of it (layers, and piping, and general tediousness!) This is so going on my list of Christmas bakes. Thanks for all the recipe testing you do for us.

  10. Helena

    I hate to be that person, but we don’t really like cherries (well fresh, yes, not in desserts). Would strawberry preserves work and would I use kirsh or light rum? Thanks!

    1. deb

      I don’t see why you couldn’t use another type of preserves you prefer. Personally, I’d think kirsh would go better with a berry preserve but mentioned the light rum as an alternative because Julia Turshen did.

  11. Just two weeks ago I was looking for the perfect Black Forest Cherry Cake recipe to make for an International Night for one of my kids. I improvised, because I didn’t have time to do a full on recipe. But I used too much whipped cream and the top layer slid off in transit. Not that any of the Boy Scouts cared. But ever since, I’ve wanted to make it again. Well. And adult friendly. This looks divine. I now need an excuse for cake!!

  12. Adam

    Hey, what a beautiful looking cake! I plan to make it this weekend. I just wondered about cherry preserves, I am in Australia and just trying to figure out what to use. Did you use something like Luxardo/Amarena cherries (which are very sweet) or the sour cherries in a jar which are more pickled and less sweet? Many thanks for your help. Adam

    1. deb

      Not as sweet as Luxardo but it was a sweet kind of loose jam. The alcohol cuts the sweetness, as does having a barely sweetened cream underneath and a not-excessively-sweet cake.

  13. Amy Karatz

    Hi Deb,
    I can’t wait to make this. I much prefer the idea of layering the cherries instead of incorporating them in layers. The ‘real’ Black Forest Cake always looks overwhelming — not the making of it, the eating of it!

    I noticed you used a dark springform. I’ve had ‘cooking too fast’ trouble with dark pans. I did a bit of research and found that that problem is commonplace, so I gave them away. Have you ever had that problem?

    One note–I so enjoy your writing, but was stopped a few times when reading this recipe. It needs a bit of editing, all the way to the end.

    Thanks for another great Thanksgiving dessert,
    Amy

  14. Jesse

    I’m so excited for this recipe!! I love black forest cake but have been too lazy to attempt it at home. Trader Joe’s carries both preserved Amarena and Morello Cherries (both are in syrup). I’ve often seen them and wanted to use them in a recipe. This seems like a great chance!! Should I cook them down a bit? Which type of cherry would work better?

  15. Jennifer

    Leave it to Deb to post a dessert (I’m a lousy baker) featuring cherries, (which I despise) yet still manages to inspire me to attempt this cake asap. In Deb we trust….

  16. Stephanie

    This cake is delicious! My pan was a square springform pan. I used what I had. It was slightly larger so I cooked it less time than instructed and probably a minute too long. It is important not to overcook. Also, this cake gets better second day. It is amazing once it is cold. Could not find cherry preserves so I used a 4 berry blend. There was no kirsh, so I used light rum. Thank you, Smitten Kitchen! Another hit!!!

  17. I made this from Turshen’s book before you posted your version. My cake pan was a 9″ round with 2-1/2″ sides, sprayed with Baker’s Joy, parchmented, and sprayed again (as per Julia’s instructions). The cake rose almost 1/4″ above the pan but sank considerably when cooled. I had no spillage. I also used Bon Maman 4 Fruit Preserves, adding 2 tbsp of Chambord and a handful of crushed raspberries. The finished cake is not sweet at all and is almost too dry and crumbly. However, when you add the cream and the fruit, it is the right amount of everything. I’m eager to try your take.

  18. I made this cake last night, and it was beautiful and delicious. Will definitely make it again. One comment: I had trouble getting the cake out of the regular cake pan, despite having sprayed it and using a parchment paper circle. So next time I will use a springform pan. Thanks, Deb.

  19. Mim

    Okay, this is a non-sequitur, but I just saw your second op-ed in the NYTimes. Does this mean you’ll have more future pieces? I enjoyed reading it and I agree. As much as I like a school bake sale, sometimes it feels like a holdover from another era when households were 1 income and all women were only expected to do work inside the home. Anyway, it was a good read which I encourage others to check out. You definitely got a range of comments. It was nice to break from the regular news articles. Congrats!

    1. Amy Karatz

      Thanks for the recommendation of Deb’s op ed! I loved it too–maybe there’s a non-cook book in your future!

      P.s. My trick for kids’ bakesales? A giant cookie mix from Sam’s Club/Costco. 5 dozen cookies in an hour–the kid loves you, the school loves you. Done.

    2. deb

      Thank you. There could be future pieces, I suppose! I pitched three ideas when they reached out to me and this is the second of them; not sure I feel strongly enough about the third right now.

      Lol, “range of comments.” :)

  20. Helen

    I made this in a springform and reduced the sugar to half a cup. It was easy to remove and the sugar level was to my taste. As the recipe directed, I only beat the eggs until very soft peaks formed, and I took it out as soon as there wasn’t liquid batter on the toothpick, and it was incredibly moist and quite light for a flourless cake, although very rich. I thought I could have easily at least doubled the amount of cherries on top, and will do that next time. Wonderful recipe.

  21. Morgan

    I made this for a babyshower this weekend, and it was great! I really have no suggestions- I didn’t use the cherry preserves, just whipped cream. I wonder if maybe it would be too sweet with a jam/jelly situation, but with just a slightly sweetened whipped cream it was great.

  22. Bridgit

    Trader Joe’s sells jarred Marello cherries that are my absolute go to for black forest cake. Inusually make my own cake, but this year was crazy, so my birthday dessert this year was an absolutely scrumptious chocolate sorbet topped with whipped cream, these cherries, and toasted almonds. I promise I didn’t complain that I didn’t have time to bake. I can hardly wait to make this.

  23. aussieketoqueen

    This was an absolutely beautiful recipe! I want to try and make this a Keto friendly recipe which might be tough, but I will link back to you if I do make it successful!
    Rachel
    aussieketoqueen.com

  24. This might be the dessert that convinces me to love cherries…but I’d love to try making it with a fruit that I *already* like! I saw that someone in the comments used preserves with crushed raspberries instead, which sounds lovely– any other berries/fruits you’d recommend to try for us cherry-averse, not-so-creative bakers?

  25. This cake looks delicious, and that’s awesome that it is flourless. I wonder if this can be adapted for Keto or THM by substituting the sugar with gentle sweet or Stevia type sweetner. Either way, can’t wait to try it.

    1. Also, although I’ve come across your recipes before, this is the first time I had the opportunity to read much of what you’ve written (gotta love breastfeeding through the night as an opportunity to catch up on reading!). I LOVE your writing style and your dry wit. I’ll be back :)

  26. hollybobbs

    My husband has recently had to change to a gluten free diet so this recipe will really come in handy when he wants a sweet treat! It looks delicious!

  27. Your cake looks absolutely amazing! Our family has always loved Black Forest Cake. We have made it at home and ordered for dessert at good restaurants. The combination of dark cherries, chocolate and whip cream is the reason why this recipe is so delicious!! Printing now too.

  28. ExplorerMomma

    My son loves black forest cake, even requested one for his birthday. For Christmas, I need some sugar-free desserts. Do you think this would work with a sugar substitute like Swerve or Lankato Monkfruit? Thank you.

  29. Melissa Lewis

    Looks delicious! My habit with freshly baked chocolate desserts is to eat them when hot. Is there a reason I shouldn’t with this cake in particular? Should I control myself (so hard!) and truly wait for it to cool?

    Edit note: “firm/dry to the dough” I’m assuming you meant to the touch?

    1. deb

      Lol, yes, to the touch. Will fix. Re, hot — you could, and put the whipped cream and cherries over a single slice (because you’ll eat it very soon) but if you put whipped cream over a whole warm cake, it will melt in as it cools.

  30. Oh my, this looks wonderful! I have friends over for dinner tomorrow – think I just found my dessert… love the fact it’s easy-ish to make too. Beginner’s question – can I substitute regular salt for kosher salt?

    Thanks!

    PS your opening line made me laugh out loud – I can totally relate to my kids being 25% candy!

  31. Janessa

    This was amazing! I’ve typically messed up both the beating and folding in of egg whites but the directions were very clear and easy to follow. I made this for my father-in-law’s birthday and he loves raspberries, so I swapped the cherries for fresh raspberries that were somehow both delicious and reasonably priced in November.

  32. Jessica

    Making this for a birthday and the batter is lumpy. After asking google it appears I didn’t mix the batter well enough before folding in the egg whites? I’m going to cross my fingers and hope it turns out. Any advice for next time?

  33. Becky

    Made this twice tonight because stubborn. The egg yolk-chocolate-butter mixture was very thick, almost like a paste, and didn’t fold well with the whites resulting in a chunky batter. The second attempt baked up okay, but didn’t puff as much as the photo above. The interior of the cake is speckled from the chocolate “chunks” that didn’t mix in with the whites.

    What did I do wrong..? Over mix? Under mix? Would love some guidance. Thanks!

    1. Kat

      The same thing happened to me – I’m wondering if the yolks were still too cold, causing the melted butter/chocolate mixture to seize?

      1. Becky

        This is what I thought as well, but in my second try I used room temp eggs and had the same result. The cake was a little more brownie-like, but still loved by everyone who ate it.

    2. Jessica

      I had a similar experience. I ended up folding the egg white a bit more than I like. It worked though and although the batter was chunky, I do not think the flavor suffered in the end.

  34. Beth

    This was absolutely outrageous. And I used inferior ingredients because I didnt have time to go to the store and I had to throw this together for my BFF’s birthday lunch. We both had seconds and I’m pretty sure it good manners prevented third.

  35. lmanero2015

    Deb, I don’t know how to thank you for this recipe. Really! I made the cake last sunday for a family meal, and it was just amazing. If I hadn’t baked it myself, I would have thought it came directly from a pâtisserie. :D The only changes I made were to bring down the sugar to 130 grams, since we tend to like not so sweet confectionery, and to use raspberry jam, cause I didn’t have cherries at hand. IT WAS PERFECT. Thanks so much, all the best to you, and receive a big hug from Barcelona. xxx

  36. My MIL is requesting a chocolate cake for Thanksgiving, so I was thinking about making this, but instead of filling it with sour cherries, I made a cranberry sauce (similar to the filling for the cranberry pie, which reminds me of sour cherry pie: https://smittenkitchen.com/2014/11/cranberry-pie-with-thick-pecan-crumble/)?
    Does that sound crazy.

    Alternatively I was thinking heavenly chocolate cake roll, because it bills itself as light, which I think is needed post turkey dinner.

  37. Bekah

    I just made this cake for my friend’s birthday. It was AMAZING!! I love all your recipes, but this one is the best I’ve seen. I modified it a little bit by using luxardo maraschino cherries and syrup to make “cherry preserves” for the topping. SO GOOD!! Keep ’em coming!

  38. Novice

    Hello! Thanks for the beautiful recipe. I am an inexperienced baker. I’ve been baking this forever, way past the time noted and I can’t get a toothpick inserted in the center to come out “with just a few dry crumbs”. Is it okay for the center to be moist? It’s very gooey. Oven temp looks correct. What did I do wrong?

  39. Tina

    I made this for Thanksgiving and it was delish!! Something odd happened with my cake batter – so super thick that it was basically impossible to fold in the egg whites. They were just mixed in, and the batter looked odd/chunky when I put it in the oven. Still don’t know what the problem was, but no matter – it was a yummy, dense, rich but not too sweet chocolate cake!

    Served the cream and cherries on the side, so I missed the stunning presentation, but it worked very well for leftovers (which I just polished off!)

  40. Carolyn

    I’d had my eye on this and finally made it for my birthday yesterday – I agree with other commenters who suggest using the springform pan, as mine was so delicate-looking after baking that I was too scared to try and invert it. I made some quick sour cherry jam (I’m a bit of a freak when sour cherries make their annual thirty-second appearance in the grocery store and buy enough to pit and freeze for the rest of the year) and served it alongside the cake with whipped cream, and it was perfect. Souffle-like in its texture, with fudgy chocolate flavor – and it was eagerly consumed by four out of four children to whom I served it!

  41. Aileen

    Planning on making this and Richard Sax’s Chocolate Cloud Cake on Food 52 over the next few weeks. That recipe has 4oz butter, 8oz chocolate, and 1 cup sugar, but otherwise same eggs and method. What would the essential difference between them be?