Chocolate Earthquake Cake 1980-1999

This is a flourless chocolate cake that rises in the oven due to the beaten egg whites, and then falls and cracks as it cools. In the 1980's this cake became known at the Earthquake Cake in San Francisco. One of the first people to make one of these cakes was Carlo Middione, at the Italian restaurant, Vivande.

My Experience:

Even though there are a few extra steps with separating and beating the egg whites, I like that the recipe still has you use the yolks as well so there is no waste. The baking process is interesting because you start at 375 degrees and then turn it down to 350, and lastly all the way down to 250 degrees. Then you let it cool in a slightly open oven for 25 minutes. Pretty much you need to make sure you use your timers well the whole time.

Neighbor's Comments:

"This is one of my top 5 cakes. I like how it has some crunch, but is moist on the inside."