Chocolate cloud cake

2021-08-30
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Chocolate cloud cake

The chocolate cloud cake is a famous sunken chocolate cake. Flourless – made with just chocolate, eggs, butter, and sugar. It’s a perfect combination of a moist and dense (yet light and airy at the same time) chocolate base topped with whipped cream. Add your favourite fruit on top. Believe it or not, this cake melts in your mouth…

Ingredients for the chocolate cloud cake:

  • 250 g dark chocolate, chopped
  • 125 g butter
  • 6 large eggs
  • 175 g caster sugar
  • grated zest of 1 orange
  • 2 Tbsp Cointreau

All ingredients should be at room temperature.

Melt the butter in a saucepan and remove from the heat. Add the chopped chocolate and leave it to stand for 2 minutes. Then stir until smooth. Leave to cool slightly.

Beat 2 whole eggs and 4 egg yolks with 75 g of the caster sugar, then gently stir in the chocolate mixture, the Cointreau, and the orange zest. In another bowl, beat the remaining 4 egg whites with the rest of the sugar until foamy. Lighten the chocolate mixture with a dollop of the beaten egg whites, then gently fold in the remaining whites.

Prepare a 23 cm baking pan and line it with baking paper. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake at 180°C for 35–40 minutes, until the cake is risen and cracked on top. The centre of the cake will sink as it cools, creating a crater to fill with whipped cream.

Ingredients for the cream topping:

  • 500 ml whipped cream, chilled
  • 250 g mascarpone, chilled
  • 1 Tbsp Cointreau
  • 3 Tbsp icing sugar
  • cocoa powder, for dusting

Whip the cream with the mascarpone and icing sugar, then add the Cointreau. Continue whipping until the mixture is thick and holds its shape. Fill the centre of the cake with the cream and lightly dust the top with cocoa powder. Decorate with fruit.

Store in the refrigerator.

Enjoy!

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Nigella Lawson’s recipe.

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