They say a picture says a thousand words…I've got three for the flourless fallen chocolate cake from the last issue of Bon Appetit. Oh My God! And I'm not sure “oh” even counts. I dog eared that puppy for Passover and it is my chocolate winner to date. This from a woman who's been making flourless confections for too many decades to admit.
Here's the link to the recipe from Bon Appetit.
With or without whipped cream, it is a knockout! Like other flourless cakes, it relies on stiff egg whites for height. I think it's easier to separate the eggs when they're cold, but whip the whites when they're room temp. Any touch of yellow in the whites will do you in. Been there and done that before.
Follow the instructions and you can't go wrong. It's already called a fallen cake for a reason.
Try it, it will knock you out – B
PS I made regular whipped cream, omitting the mascarpone, but have at it.