September is official cleanse month for as noted in a previous post. That being duly noted I will admit to a cheat day here and there. I think cheat days are important when trying to stick to a long term plan of healthy eating and lifestyle choices. When I have a cheat day though I do try to maintain some level of discipline still.

So yesterday I had a cheat day. It was cold and foggy in Northern California and I just felt the need to be in the kitchen cooking and baking all day. As far as cheat days go I have to admit it was minimal. I stuck to my green juice for breakfast and morning snack. Lunch was half a whole wheat pita with baba ghanoush, cucumbers and tabbouleh and dinner was Asian marinated chicken thighs and udon noodles with plenty of veggies. Water or mint tea for all my drinks. The big cheat as it were was desert. For desert I went all out.

The big finale was a creation called Fallen Chocolate Cake. Basically a flourless chocolate cake right? I took consolation in the fact that it was gluten free at least.

Now I have made many a flourless chocolate cake in my life but this? This was probably the best version of this desert I have ever made. The crust was crunchy and sugar coated and the middle of the cake was so moist and dark and rich that every bite was a glorious reward and worth every single calorie. Worth it I tell you. If I’m going to cheat those calories better be worth it. The filling was a soft cloud of Mascarpone, heavy cream and powdered sugar whipped into delightful fluffy heavenly goodness. Worth every single bite. If I were to alter this recipe at all it would be to just simply add a teaspoon or so of vanilla to the filling. Other than that. No changes. I did read in one of the comments that someone drizzled some salted carmel over the top so that’s an idea worth considering.

Happy Sunday!

This is a Richard Sax recipe.



  • 1/2 cup (1 stick) unsalted butter, cut into 1" pieces, plus more, room temperature, for pan
  • 3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
  • 10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
  • 2 tablespoons vegetable oil
  • 6 large eggs
  • 2 tablespoons natural unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon kosher salt


  • 1 cup chilled heavy cream
  • 1/2 cup mascarpone
  • 3 tablespoons powdered sugar

Special equipment: A 9"-diameter springform pan


For cake:

Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess.

Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.

Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.

Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.

Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.

Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools). DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.

For topping:

Using an electric mixer on mediumhigh speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.

Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.