I don't think there really was ever a more perfect name for a cake. It's light, and airy and perfectly rich and fudgey, too. Part soufflé with hints of a cake, this dessert is pure genius. But, nope, I can't take credit for the genius.....it belongs to the late cooking instructor and writer, Richard Sax.
You can easily make this a day ahead, and, don't worry about the sunken top -- it's supposed to sink.