This is our all-time favorite dessert, which I write about on my blog/site, UNCONFIDENTIALCOOK.COM. This recipe, which originally comes from New York City’s Chanterelle, was published as a Fallen Chocolate Souffle Cake in Gourmet in the eighties–this was before flourless became all the rage. The cake is really rich, and at the same time light like a souffle. You don’t have to be a chocoholic (or a pig) to love it, but even those who are neither…are guaranteed to become addicted.
Note that this is a fantastic Passover cake (as well as for anyone needing a gluten-free recipe)–no flour anywhere. My daughter makes a Star of David that fits inside the circumference of the cake, cuts it out, places it on top…and we sprinkle confectioners’ sugar all over; when you remove the star, there’s a perfect star shape on the cake!