Despite being called a cake, I think this is much more of a dessert. Yes, I made it for my husband this year as his birthday cake, but it’s definitely chic and rich enough to pass as a pudding for a dinner party. I first came across it watching Nigella Bites and instantly wanted to just throw my face into it because it looked SO GOOD. The cake is flourless, which makes it really light despite its richness. In fact, after I made it for my husband’s birthday we had leftovers which I put in the fridge, and if you eat the cake chilled it takes on a totally different texture; it’s much more dense and truffley. In my book, this can only be a good thing.
I decided to make one as a dessert for my aforementioned barbecue because it was easy to prepare ahead and would be plenty to go around. The only thing I change about the recipe is that I don’t use the Cointreau or orange. I’m really not a fan of Cointreau and I personally think all sweet things are ruined by the addition of alcohol (e.g. rum truffles, gag). So I omit the orange too because I’m intolerant to oranges. To be honest, I don’t think it suffers at all! Below is the recipe and method as it appears in the book. Enjoy!
Chocolate Cloud Cake
250g dark chocolate, minimum 70% cocoa solids
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar
2 tablespoons Cointreau (optional)
Grated zest of 1 orange (optional)
23cm springform cake tin
500ml double cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
1/2 teaspoon unsweetened cocoa powder for sprinkling
Preheat the oven to 180°C/gas mark 4.
Line the bottom of the cake tin with baking parchment.
Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff.
Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.