SMS: Fallen Chocolate Soufflé Cake

I have a bit of a confession to make. I am a highly neurotic cook. My perfectionist tendencies follow me into the kitchen, and although my passion for baking brings me a sense of inner peace and tranquility, I can’t help but get worked up some times when I make a mistake or things don’t turn out right. The rational side of my brain tries to reason with me, “It’s okay, Joy, not everything you make can be a smashing success, and even though you’re disappointed now, try not to get discouraged! You’ve learned from the experience and will do better next time, that’s what’s important.” Note: this voice is often the repeating of my mom’s words of encouragement in my head. But usually, I’m too overcome with melancholy and consternation to listen. Bearing all this in mind, I never, never, imagined myself standing over a perfectly risen, evenly domed cake saying, “C’mon, fall. FALL! I want you to look like a pathetic deflated tire. Will you fall already?”

Yesterday morning, this curious kitchen occurrence came true as I stared at this week’s SMS selection, the cover recipe of The Sweet Melissa Baking Book, Fallen Chocolate Soufflé Cake. Thankfully, this time my cake listened to my pleading, and sunk ever so slightly in the middle, creating cracks and crevices along the surface. Un-molding the cake only enhanced its homely appearance, revealing un-even sides that looked sadly smushed together. While it wouldn’t be winning any beauty contests, it did resemble the book’s photograph, and I was hoping that the cake’s flavor far exceeded its appearance in impressiveness and overall appeal. But before I could serve and find out, I had to wait patiently for the cake to cool completely, giving me the perfect opportunity to discover how this cake came to be.

In the mid-1970s, famous restaurateur, Narsai David, set off an absolute sensation with his over-the-top dessert aptly titled the Chocolate Decadence Torte. Ever since, pastry chefs round the world have been crafting devastatingly rich chocolate desserts hoping to achieve ultimate chocolate nirvana on a plate. The intensely flavored French-style desserts unite the seemingly paradoxical qualities of a dense truffle and airy mousse. A palate and preference for these chocolate treats spread quickly throughout the American public, and variations like the ubiquitous flourless chocolate cake began popping up on high-end dessert menus everywhere.

Another such adaptation is the fallen soufflé cake, a hybrid of sorts between a chocolate mousse/soufflé and a flourless cake. Fortunately for the baker, the nerve-wracking anxiety of soufflé baking is eliminated, as a fallen dessert is the desired result. While the batter is constructed and baked just like a soufflé, it is allowed to cool thoroughly, during which time it falls, compacting the texture. It’s best served slightly re-warmed, so the consistency remains more like a mousse than a dense fudge. Traditionally, fallen soufflé cakes are served accompanied by a custard, caramel sauce, ice cream, or sweetened whipped cream.

I’m sad to say the Fallen Chocolate Soufflé Cake in The Sweet Melissa Baking Book didn’t quite live up to expectation. The reaction my tasters had at first bite can be described in one word: surprise. My dad remarked, “I taste something, but it’s not chocolate… it’s not orange, is it?” Apparently the single teaspoon of orange zest and splash of Grand Marnier was enough to overpower the central ingredient. Even with over 10 ounces of Ghirardelli, it just didn’t deliver that punch of chocolate flavor I was after. My mom chimed in commenting on the lack of sweetness, and asked if I had used all bittersweet chocolate. Nope. All semisweet here. Both had no problem polishing off their slices, and complimented the cake’s surprisingly light texture, but then came the kiss of death: “It’s just not my favorite,” my mom said gently. When my number one fan, who loves EVERYTHING I make, utters those five telling words, I know that there won’t be a second showing of the dessert in my home.

I still have to thank Sarah of The Blue Ridge Baker for pushing me to try something I’ve never tackled before. I’m now inspired to find the fallen chocolate cake of my dreams, and don’t you worry, when I do, I’ll be sharing. Please still check out Sarah’s fantastic site, where you’ll find the recipe along with a bonus chocolate cake that she deemed “heavenly.” I’m certainly adding that one to my must-try list! And remember to check out how all the other lovely ladies’ cakes came out too!