Fallen Chocolate Cake
This decadent cloud of chocolate cake may be one of the best chocolate desserts I’ve ever had! Everyone, please meet fallen chocolate cake.
No plans. I had no plans to post this decadent, amazing fallen chocolate cake this week. My brother, Nate, is kind of responsible for the whole thing; he has raved about this cake to me for ages but I’ve put it off until now.
When deciding what recipe to make for my Bake with Mel IGTV series this week (details how to watch below), I thought “hey, let’s go with that fallen chocolate cake Nate keeps bugging me about.” It’s totally gourmet. It seems intimidating (spoiler alert: it’s actually not at all). It has a ton of hype surrounding it. It seemed like the right time to figure out if it would live up to its reputation.
Even while shooting the video, I was pretty sure I’d post the video without posting the actual recipe. Until I actually tasted this chocolate cloud of wonder. It is easily one of the best chocolate desserts I’ve ever made or eaten. And it’s way, way simpler than it looks.
You can see all the ins and outs of making this amazing flourless chocolate cake on the video (you’ll also see me shouting at my naughty kids and hiding in my pantry to actually get a bite of the cake that turns out I didn’t want to share).
Two ways to watch the video: 1) you can head over to Instagram and watch on IGTV or 2) I’ve also started posting these quick and totally real-life videos here on the blog for those of you who don’t have Instagram accounts.
But if you’re here just for the recipe, it’s all yours. And if you haven’t quite decided on The Recipe to make for Valentine’s Day (yes, making it for just yourself is totally acceptable), you are really in luck.
Not only is this fallen chocolate cake totally stunning in the looks department, it is really, really easy to make. Don’t let the recipe intimidate you. You melt some chocolate and butter, whisk in some egg yolks and sugar, whip a few egg whites and then fold those in to the batter. I promise. It’s easy.
I’ve made and tested and eaten more flourless chocolate cakes than should be socially acceptable, and this one is heads and tails above the competition. In flavor, in texture, in everything.
Thanks to the special separated treatment of the eggs in this fallen chocolate cake, the texture of the baked cake is soft and ethereally light while still having a substantial oomph of dense chocolate decadence. And the crust. Oh dear, that crust. It’s papery thin all over the top and sides with a delicious crackle that is the best kind of surprise for such an over-the-top rich chocolate cake.
A little sweetened whipped cream offsets the richness of the cake…and fresh berries really should be mandatory. However, my brother Nate, connoisseur of the fallen chocolate cake, says it’s out of this world amazing with a dollop of whipped cream and followed up with some serious drizzling action of caramel and chocolate.
This cake doesn’t have to be made in advance (I have a sneaking suspicion eaten warm it would resemble a ridiculously yummy albeit slightly firmer molten lava cake), but it can be made 1-2 days ahead of time which is awesome if you want a smashing dessert without any fuss the day-of.
Totally next-level, it’s right up there with this double chocolate mousse torte in terms of a total showstopper of a dessert that kills it in the taste department, too.
One Year Ago: Amazing Instant Pot Indian Butter Chicken and Potato Curry
Two Years Ago: The Best Vanilla Buttercream Frosting {For Cookies + Cakes}
Three Years Ago: Perfect Chocolate Fondue
Four Years Ago: Classic Strawberry Shortcake {With a Decadent Chocolate Version}
Five Years Ago: No-Bake Berry Yogurt Cheesecakes
Fallen Chocolate Cake
Ingredients
For the pan:
- 1 tablespoon salted butter, softened
- 1-2 tablespoons granulated sugar
For the cake batter:
- ½ cup (113 g) salted butter, cut into tablespoon-size pieces
- 2 tablespoon vegetable, canola, avocado or grapeseed oil
- 1 ⅔ cups (283 g) semisweet chocolate chips or chopped chocolate (see note)
- 6 large eggs
- 2 tablespoons natural unsweetened cocoa powder
- ¾ cup + 2 tablespoons granulated sugar, divided (you’ll use 1/4 cup in the batter, 1/2 cup in the egg whites and 2 tbsp on top of the batter)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt, I use coarse, kosher salt
Toppings:
- Sweetened whipped cream
- Fresh berries
- Hot fudge sauce or chocolate ganache drizzle, see note
Instructions
- Preheat oven to 350 degrees F. Lightly butter the bottom and sides of a 9-inch springform pan. Dust with 1-2 tablespoons granulated sugar and shake to lightly coat the bottom and sides; tap out any extra sugar.
- In a medium microwave-safe bowl, combine the butter, oil, and chocolate. Microwave for 1-2 minute intervals at 50% power until the mixture is melted and smooth (don’t overheat!). This can also be done in a heatproof bowl set over a pan of simmering water. Set aside to cool to room temperature.
- Separate 4 of the eggs, placing whites and yolks in separate medium size bowls. Make sure not to get any bits of yolk or shells into the egg whites or they won’t whip to stiff peaks.
- To the egg yolks, add the remaining 2 whole eggs, cocoa powder, 1/4 cup granulated sugar, vanilla, and salt. Whisk until the mixture is well-combined. Pour the egg yolk mixture into the bowl with the melted chocolate/butter mixture and whisk until smooth.
- Using an electric mixer on high speed, beat the egg whites until foamy, about 30 seconds. With the mixer running, gradually add 1/2 cup granulated sugar and continue mixing until stiff, glossy peaks form (the peaks should hold their shape as the mixer is lifted out of the egg whites).
- Add half of the egg whites to the chocolate batter and fold gently with a rubber spatula until partly combined (a few streaks is fine; don’t whisk or mix too vigorously or the egg whites will deflate). Add the remaining egg whites and fold gently until just incorporated and no white streaks remain.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle the top with 2 tablespoons granulated sugar (optional).
- Bake the cake until the top is puffed and starting to crack and the cake is pulling away from edge of pan just slightly, 25-30 minutes. Don’t overbake! Let the cake cool completely in the pan. The middle of the cake will fall as it cools. Serve warm, at room temp or chilled. The cake can be made 1-2 days ahead of time and refrigerated.
- Top with sweetened whipped cream, fresh berries and hot fudge sauce or chocolate ganache (see note).
Notes
Recommended Products
Recipe Source: adapted slightly from Bon Appetit (inspired by Richard Sax)
Every bit as wonderful as you said! Topped with lightly sweetened whipped cream and cherry pie filling. Was a bit hit!
This was delicious! My husband said it’s his favorite flourless cake that I’ve ever made, and my mom has requested it for her birthday. Between 8 of us, we ate the whole thing. It was so good chilled and combined with the whipped cream and strawberries it was perfect.
This was the fanciest dessert I have ever made. Mel, you made it easy with your instructions. My boys are both gluten free so I was excited to made this. Also flourless chocolate cakes are always a favorite of mine in restaurants. I followed instructions exactly except about half of my chocolate was unsweetened, half semi sweet. I needed to use it up and we typically like things with less sugar. I use only 1 TBSP of regular sugar in my whipped cream and it is perfect for us. I served it the next day chilled with cream, fresh strawberries and raspberries. I baked it for about 27 minutes and it probably would do 25 next time. I was worried about it not being done but it was the slightest bit dry. No ones complained with the cream and fruit though. My husband said he wanted it for this birthday in December. I will be making this again and again. It goes a long way as it is so rich. My favorite kind of dessert! Thanks Mel!
Made this yesterday and it was as delicious as you claimed! I used Guittard semi sweet chocolate chips and Hershey Cocoa Powder. After 25 min I checked on it and the cake had risen but the top wasn’t cracking so I left it in another 2 min- still no cracks – I left it in a little longer and still no cracks so I removed it as I was afraid of over baking- was delicious but I think next time I will take it out at 25 min. Served with homemade whipped cream, caramel and chocolate sauce!
Made this for Valentine’s Day. It Was Amazing! Mine came out quite soft in the center. I baked it for about 32 minutes. It was not cracked at the 25-30 min mark. Next time I will increase the baking time further I guess… I topped it with whipped cream and fresh raspberries. Being low on time I didn’t make the chocolate ganache but honestly it wasn’t missing anything when it came time to eat it!
this was a perfect Valentines treat for our family! It reminded me of the molten lava chocolate cakes, but isn’t nearly as time sensitive, which worked great for us. I especially loved the little sugar crust that gave it a fun crisp texture on the outside, to contrast the smooth creamy middle. We served it with fresh raspberries and fresh whipped cream. Delish! Your video tutorial was fun to watch, too, and quite helpful. ( I thought it was cute how your kids kept wanting to be in the video. Very relatable! 😉 Thanks!!
🙂 Thanks so much, Kamber!
Our new favorite chocolate cake!!
Best chocolate cake ever! I thawed frozen raspberries with a little sugar sprinkled over and filled the middle with the raspberries, whipped cream and chocolate syrup. Sooooo hard not to eat the whole thing
Oooh, love that filling!
As soon as I saw this recipe I knew it had to be made SOON! Served it to our family who dropped in on Valentines Day, chilled with strawberries and whipped cream .Everyone who tasted it said it was the best chocolate cake ever and I will definitely be making it again soon! Thank You for another keeper recipe, Mel
Thanks so much for letting me know, Martha!!
It is So delicious!!! When I told my husband I was making a flourless chocolate cake, he said: those are thick! I told him to trust Mel 😉 He loved it and everyone else too. Thanks!!!
Yay!
I couldn’t stand not knowing how this tasted, after watching your video and reading the rave reviews. I even had to go out and buy a springform pan since I didn’t own one! Well worth my efforts. My entire family loved it. I agree with others who thought it was way better after it had been chilled. This one is a keeper for sure!
Whoa, Nancy, a new springform pan! Now I feel like I should tell you my other favorite desserts that call for this pan! Haha! Glad you loved the cake!
Yes please!!! I’was thinking after I bought it that I’ve opened a new world of possibilities with this pan
So I have a 28 cm springform pan. We’re stationed in Germany. Do you think I could 1.5x the recipe to use my pan?
I think that might be too much batter for an 11-inch (or thereabouts) pan. How tall are the sides?
Just purchased one today, too. Inspired by this recipe. LOL!
Made this yesterday and loved it! I used Ghirardelli bittersweet chocolate chips and it was perfect, even without adjusting the sugar. It totally crumbled when I tried to cut it, but none of us cared because it was delicious even in little pieces. Thanks for the great recipe!
Thanks, Aubrie!!
My 8-year-old daughter and I made this for the family for Valentine’s Day. It was such fun and oh so very delicious!!!! I can’t wait to make it again. Such a bonus that this is gluten free!!
I know! I’m loving all my gluten-free peeps who are benefitting from this awesome recipe!
This is SO delicious! Definitely one of my favorite desserts! I cooked it about 35 min. It started to puff up over the pan, spilling into my oven, so I took it out. Was browned on top too, and I was worried that I’d over cooked it- but it ended up being a little underdone in the very middle. It never did really crack. In spite of all of that…SO DELICIOUS! I will definitely make this again and again! Thank you, thank you!
Thanks for the feedback – glad you enjoyed it!
So I made this yesterday and we thoroughly enjoyed it while still a teensy warm. I wouldn’t have called it “the best chocolate dessert I’ve ever eaten” like you do in your video, but we loved it! Then I had a piece for breakfast this morning (I mean, um… it’s acceptable to eat this for breakfast, right?!) after it had chilled all night, and WOW, it IS the best chocolate dessert I’ve ever eaten!! I HIGHLY recommend eating it chilled – it really takes it over the top!! Thanks for another delicious recipe, Mel!
SO good to know, Lisa! I guess that’s the proof that this definitely benefits from being chilled and eaten later!
Made it. Ate it. Loved it. Used raspberries in place of the strawberries and it was a huge hit at our family Valentine’s dinner.
Yay, so happy to hear this!
I made this last night for my son’s birthday and Valentine’s dinner. This is the second year we followed your idea and had a fancy candlelit dinner. Last year I made your molten lava cakes and this year I made the fallen chocolate cake for dessert. It’s such a special time as a family. We love it! Thank you for sharing your ideas and recipes!
Love to hear this! Thank you, Stephanie!
Mel I made this for my family for Valentine’s Day and it was SO good!!! Thank you thank you! I have one son who can’t have gluten and my husband can’t have dairy so this was a gift! For those wondering, I subbed coconut oil for the butter and it turned out so well. (Also topped it with CocoWhip instead of whipped cream). All four kids and adults raved about it! I will definitely be making this again. Thank you!!
I’m so happy you loved it, Sarah! Thanks for including the dairy free tips!
I made this last night it was amazing!! You mention using Callebaut chocolate chips as an option, where do you buy them? How do they compare in price to Ghirardelli? I live in Belgium and have sent these as Christmas presents now I’m wondering if that is silly to do if they can be bought there…
Hey Stephanie, Callebeaut is much more expensive than Ghirardelli but I have a friend who has a restaurant license and I always have her pick me up some at cost when she’s getting some for herself.
Mel have you checked out Restaurant Depot? Callebeaut is the same price as Ghirardelli when buying from there.
I’ll look there. Thanks!
Loved this!! So rich and delicious. Question: I could not get the cake to come off the bottom of the pan to put it on a pretty cake pan.
Can I add parchment paper to the bottom for a cleaner transfer?
Tips please.
Yes! That’s a great idea if you want to transfer the cake to a platter.
OH MY GOODNESS!! This. was. SO. GOOD. Made it for Valentine’s Day and it was AMAZING. Baked for 30 mins, still a little gooey but so amazingly GOOD! The fam thought it was a great Valentine’s dessert after the Fettucine Alfredo and french bread! This was amazing at room temp with ganache, whipped topping and fresh raspberries. This is one of the BEST chocolate desserts I have ever had–and NO FLOUR! YAY! We will enjoy this through the weekend–and it will be a new go to dessert FAVE! Thanks Mel! Happy heart day!
Thank you so much!! It always makes me feel warm in my heart when I’ve declared something my favorite chocolate dessert and someone else agrees with me! Haha. Also, your dinner lineup sounds AMAZING!
Seriously so good! My kids said, “if I made and sold it at a store, people would line up to buy it and ask for my autograph” . Thanks for the recipe!
Haha, that made me laugh so much. Kids!
Made this forValentine’s Day…..it was delicious! I baked it for 30 minutes & it was underdone in the very center, but we still loved it. I will definitely make again.
Thanks, Lisa! (For the comment and feedback).
This looks so good Mel! Is the final product like a brownie or is it more cakey? It looks cakey but there isn’t any flour or leavening so I am wondering what the final texture is like. Thanks so much for all of your recipes-especially brownie pudding! Best thing I’ve ever made!
It’s definitely more brownie-like than cake-like but still falls in the middle somewhere. Is that clear as mud?? 🙂
Hi Mel- long time reader & lover of your recipes, but first time commenter. Your recipe instructions are always very clear so I’m not sure why I clicked on your video, but I’m glad I did. So fun! I smiled all the way through it! My cake is just out of the oven – looks great & smells even better. Thanks for bringing light & seriously good eats to the internet!
Thank you so much, Kristi!!
I see a few of your commenters asking about converting pan sizes, wanted to share this helpful resource that tells you yields/volumes of different pan sizes:
https://www.joyofbaking.com/PanSizes.html
Hope it’s useful, I’ve had it favorited on my phone for years for quick access.
Thanks for the cake recipe, might try this tonight…
Thanks for the link!
To those of you wanting to try this in a cake pan:
After 27 minutes my cake was cracked on top and had pulled away from the sides of the pan (again, on top). No jiggle. After singing Happy Birthday to my husband, I cut into it. Save for the very top, my cake was raw. Cake batter raw. All the way through. Raw cake batter with a cooked hat, if you will. For anyone wanting to troubleshoot where I went wrong, I will offer this:
My oven was at temperature because I had been cooking a pork roast for hours right before the cake went in.
I used a 9″ pan, and my cake never fell. If your cake doesn’t fall, don’t assume you over-whipped the whites.
In conclusion, use the pan Mel tells you to. She knows better than a internet search for, ‘What pan can I use in lieu of 9″ springform?’
Thanks for checking back in with your results using a cake pan. Darn! I’m sorry that it didn’t work out. How tall were the sides of the cake pan? I’m interested to figure out why the cake wouldn’t have fallen…
The cake rose beautifully, to the point I wondered if a springform pan would have contained it. I imagine it didn’t fall because this is a dense batter.
In the spirit of full disclosure, I told my crew this could make them sick and I was throwing it away. I put it in tupperware, hid it in the back of the fridge and sneak bites whenever I can. I have lived to tell the tale, no regrets, would recommend 10/10.
Haha, this made me laugh more than it should have. The best.
Mine did the same thing. Completely raw and runny inside and it never fell. I used a 9” springform pan with 3” sides. It’s back in the oven to see if I can salvage it. Oh well! I think this is literally the first recipe from you, Mel, that hasn’t worked out perfectly for me. I make and love so many of your recipes so thank you for sharing. I’m not discouraged!
I put it back in the oven for another 10 minutes and it cooked just fine, fell like it was supposed to and cut and held its shape. I guess it just needed a little longer. I have an electric oven too so usually my times are the same as yours. It was delicious! Everyone devoured it!
Thanks for the feedback, Katie!
Loved the video! I literally laughed out loud when you went into the pantry to eat the cake. Thanks for sharing the video and the recipe. I am looking forward to trying it.
Starting this today. I know you let yours chill overnight and took it out in the morning. But, did you let it come to room temperature before you snuck into the pantry?
No, I ate it chilled (couldn’t wait – haha) but my kids had some later that day that was room temperature and it was delicious, too. I honestly think it’s versatile enough to be wonderful room temp, chilled or even warm.
Thank you! I love your blog!
Holy Toledo! Think of all the happy people you’ve inspired to be making such a lovely dessert to celebrate love tomorrow. I’m excited to join. Thanks, Mel!
Happy Valentine’s Day, Michelle!
I loved the video! You are a natural! Can’t wait to try it.
Thanks, Angela! 🙂
So delicious! I baked it 30 minutes and would probably do 5 more minutes next time because the center was pretty gooey. I put raspberries on top and it was devoured in one sitting!
This looks divine!!! I would make it tomorrow for V-day but my son has state wrestling tournament on Friday and needs to stay at weight for ONE MORE DAY! 🙂 This will be our celebration dessert for Sunday after wrestling season is officially over! Wahoo! 🙂
If your boys are still wrestling.. Im sure they can relate!! Yay for Food! haha! 🙂
Haha, yes! The worst part about wrestling season.
Did you have this for your birthday?
I think watching the video and your reaction of how good the cake is, it’s a great motivator. I’ll be making this and report back. Happy Valentine’s Day
No, but I wish I would have!
You talked me into it – we’re having this for our Valentine’s dessert (after our candlelit dinner for our family of 5 where we’ll be enjoying your baked garlic & fontina spaghetti). Where would I be without you? My kids think “fancy dinners” are the best thing ever and I never would have thought to make it such a fun family event if it weren’t for you.
So fun, Kathleen! Sounds like such a yummy meal! Happy Valentine’s Day!
Mel I love your video. So much fun to watch. I love the step by step of these special recipes you are testing. And you are so nice to put the videos on your blog. Thank you. I am enjoying them. I have never heard of this kind of cake before but it does look fantastic and definitely something I will make in the near future. Maybe for my husband’s upcoming birthday as he loves chocolate like I do. Happy Valentine’s Day!!!
Thanks so much, Teresa! And I think this would make the PERFECT birthday dessert! Kind of wishing I would have made it for my birthday last week!
I’m considering making this for my wife for Valentine’s day and want to know if you think it would be possible in a heart shaped mini cake pan or if the size would keep the cake from being able to fall properly?
What are the dimensions of the cake pan? The thing I worry about most is if the sides aren’t high enough, the cake could overflow into the oven. But if the pan is small, you could probably halve the recipe.
So I wasn’t planning on making anything sweet for tomorrow’s dessert since my kids are going to have tons of sweets at their class parties. But I just watched your video with my 6 yr old daughter. She said “Mom, we HAVE to make that”. Obviously it doesn’t take much to persuade me to make a dessert like that so I said, “You’re right. Let’s have it after dinner tomorrow”.
So excited!
Haha, I LOVE your 6-year old. She’s speaking my language.
Thanks, Mel! I totally plan to make this – and to forward the link to my (gluten-free) mom, too!
Thank you also for posting your videos here on your blog. I’m kind of embarrassed to admit that I still do not have an Instagram account! (I know, I’m way behind on the times, but I – at least for now – plan to sit out on most forms of social media.)
I’m not a common comment-or, but have been loving your blog for a decade!! Thanks for all you do!!
Don’t even apologize for not having Instagram! There are days I wish I didn’t either. 🙂 Thanks, Jenny!
Where is the hot fudge sauce recipe (It says “this hot fudge sauce” before for a simpler recipe…
I just updated the link. Here it is: https://www.melskitchencafe.com/5-minute-hot-fudge-sauce/
Hi there. Your cup is about how many ml? Here in Portugal we don’t use cups, just ml and grams.
Thanks 🙂
Hi Elodie – I just googled and 8 fluid ounces is about 236 ml.
I loved watching your video of making this! Can’t wait to try!
Thank you, Aubrey! 🙂
I made this cake today for Valentine’s Day tomorrow. It’s sitting in my fridge tempting me…looks just like your picture so hoping it’s just as tasty!
I hope you love it! Happy Valentine’s!
Oh, I’m SO excited to make this for tomorrow! Once again you’ve saved me with your fabulous recipes!
Thanks, Meg!
Mel, your family is adorable. I watched the video and can’t wait to make this fallen chocolate cake.
Thank you, Susanne!
This looks great! Could I use chopped chocolate instead of chocolate chips? And do you use Morton Kosher or Diamond crystal? THANKS!
Yes! Great question, Sally. Chopped chocolate will work great. I just updated the recipe to note that.
thanks! And what kind of salt? Morton is way coarser than Diamond so it would be great to know – thanks!
Yes, good question. I use Diamond coarse salt.
Well, that’s me- I haven’t decided. I was thinking I’d just do brownies in my heart pan and ice cream, because, well, that makes kids happy. But I think we might just do this! Do you think I could try it in my heart pan? It’s comparable to a 9-10 inch pan. We might just not be able to pull it out for show. I’ll have to report back after our candlelight dinner. We have chicken alfredo with heart pasta (thanks Aldi!) I found your alfredo sauce from years ago and thinking of trying it, still a good recipe?
Oooh, I love the idea of this in a heart shaped pan! And yes, we make that creamy alfredo sauce literally weekly. Such a great recipe.
Well, we had a great Mel dinner around here. Glad I used that Alfredo sauce recipe. Made the parmesan bread sticks knots too. But this fallen chocolate cake was amazing. Super rich that you (probably) don’t need a big piece. I was able to make it work in my heart pan. I did cut out a piece of parchment paper to fit in the bottom so I could very precariously get it out of the pan and put all the toppings on. Thanks for another winner.
I bet it was stunning baked in that heart shaped pan! Thanks for letting me know! Someone else asked about lining the bottom of the pan with parchment…so this helps!
I posted a pictures on the fb page in the comments on the recipe.
Perfect timing! I was going back and forth on what dessert to have for V-Day and here it is!! Loved the video, specially the pantry finale. Can’t wait to make this tomorrow.
Hope you love it, Lee!
Decided to make this V-Day eve instead of on the day…just in case things didn’t work out. The cake cooked exactly as you said in the recipe: bit jiggly in the center, crack on top, slightly pulling away from sides of my 9″ springform. I chilled it overnight, then made a strawberry coulis to drizzle over the whipped cream because there aren’t fresh strawberries in my neck of the woods for several more months. Took the gorgeous thing to a Valentine’s afternoon get-together at the in-laws. What can I say, other than I now have to make it for sister-in-law’s birthday next month, and Mother’s Day in May!! I would call this a winning recipe, for sure. Thanks so much, Mel…!!!!!!!
Haha, the consequence of such a stunning dessert! More requests to make it. Sounded like an amazing addition to your get together! Thanks for reporting back!
I had fully planned on making the double mousse torte for the 3rd year running, but you may have just changed my mind completely. Yum!
I know, that’s a tough choice between the double chocolate mousse torte and this one!!
Thank you Mel! This looks divine! I have an 11″ springform pan. Do you think I could 1 1/2 the recipe and be okay?
Yes, I think so!
Do you have a link for the hot fudge sauce?
Here’s a great one! https://www.melskitchencafe.com/5-minute-hot-fudge-sauce/
My favorite part is that you are in your pantry eating the slice of cake. I was planning to make your red velvet sheet cake, but this makes me want to change my plans. Yum.
Seriously, that pantry is my favorite place on earth. 🙂
Made this in a regular round ceramic pie plate and it worked! Had to bake it for 42 minutes. We loved it and ate all but 2 pieces. Also, thanks for teaching me that I can use my blender to make whipped cream.
Awesome, Sheila! It’s so helpful when readers leave comments like this in case others don’t have a springform pan. Thank you!
I was planning to make your molten lava cakes for Valentine’s Day but may need to try this instead!
Tough decisions!! You can’t go wrong with either.