Chocolate Cloud Cake
Indulge in the decadence of a Chocolate Cloud Cake, a dreamy dessert that’s as light as air yet rich with the bold flavor of dark chocolate. This elegant flourless cake is crafted with 70% cocoa chocolate and whipped egg whites, creating a delicate balance of fudgy density and cloud-like softness. Its distinctive "sunken" center naturally forms as it cools, making the perfect crater to cradle a luscious mound of vanilla-kissed whipped cream. Finished with a dusting of cocoa powder or chocolate shavings, this cake not only boasts a stunning presentation but is also gluten-free, making it an irresistible choice for chocolate lovers and those with dietary restrictions alike. Ready in just an hour, it’s perfect for dinner parties, birthdays, or any occasion that calls for a showstopping dessert!
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Ingredients
- 200 grams dark chocolate (70% cocoa)
- 125 grams unsalted butter
- 6 large eggs (separated)
- 175 grams granulated sugar
- 250 ml heavy cream (for topping)
- 2 tablespoons powdered sugar (for whipping cream)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons cocoa powder or chocolate shavings (for garnish)
Directions
Step 1
Preheat the oven to 170°C (340°F) and grease a 9-inch springform pan. Line the bottom of the pan with parchment paper to prevent sticking.
Step 2
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water (double boiler method), stirring occasionally until smooth. Remove from heat and let cool slightly.
Step 3
In a large mixing bowl, whisk the egg whites with a pinch of salt using a hand or stand mixer until soft peaks form.
Step 4
Gradually add 100 grams of the granulated sugar to the egg whites, one tablespoon at a time, while whisking, until stiff, glossy peaks form. Set aside.
Step 5
In another large mixing bowl, whisk the egg yolks with the remaining 75 grams of sugar until pale and thick. Add the melted chocolate mixture and stir to combine.
Step 6
Gently fold a third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two more additions to preserve as much air as possible.
Step 7
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the center is just set and the cake has a slight jiggle.
Step 8
Remove the cake from the oven and let it cool completely in the pan. As it cools, the center will collapse slightly, forming a crater—this is normal and part of the charm of the cake.
Step 9
Once the cake has cooled, carefully remove it from the pan and place it on a serving plate.
Step 10
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Step 11
Pile the whipped cream into the sunken center of the cooled cake, spreading it out gently to cover the top.
Step 12
Garnish with a dusting of cocoa powder or a sprinkle of chocolate shavings for an elegant finish.
Step 13
Slice and serve the Chocolate Cloud Cake, and enjoy its delicate, melt-in-your-mouth texture!
Nutrition Facts
| Serving size | (1084.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4163.7 |
| Total Fat 314.2g | 0% |
| Saturated Fat 180.5g | 0% |
| Cholesterol 1719.1mg | 0% |
| Sodium 1153.0mg | 0% |
| Total Carbohydrate 300.4g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 246.6g | |
| Protein 59.0g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 504.7mg | 0% |
| Iron 30.4mg | 0% |
| Potassium 2152.4mg | 0% |
Source of Calories