Chocolate Cloud Cake – A Heavenly Dessert

Aly M. Cleary | Adapted from Nigella Lawson

Yields 8

Chocolate Cloud Cake

This Chocolate Cloud Cake is the perfect flourless chocolate cake recipe. Moist rich chocolate cake is surrounded by light as a cloud whipped cream and flavored with a touch of rum.

45 minPrep Time

40 minCook Time

1 hr, 25 Total Time

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Ingredients

FOR THE FLOURLESS CHOCOLATE CAKE:
• 10 ounces of dark chocolate, chopped
• 1/2 cup of butter (1 stick), room temperature
• 6 large eggs, divided
• 1/2 cup of sugar, divided
• 2 tablespoons of spiced rum
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of instant espresso
• 1/8 teaspoon of salt
FOR THE LIGHT AS A CLOUD WHIPPED CREAM:
• 2 cups of heavy cream
• 1 tablespoon of confectioner’s sugar
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of unsweetened cocoa powder

Instructions

TO MAKE THE FLOURLESS CHOCOLATE CAKE:
1. Line a 9-inch springform pan with parchment paper and set aside.
2. Heat the oven to 350 degrees F.
3. Either using a double boiler or in a small bowl in the microwave, melt the chocolate and butter. If you are using the microwave, stir in 20-30 second intervals, taking care to remove from the microwave before it is fully melted and then stir until everything is melted. Let cool slightly.
4. Separate 4 eggs, adding the 4 egg whites to the bowl of a stand mixer and add the yolks to a large bowl.
5. To the large bowl with the 4 egg yolks, add the remaining two eggs.
6. Mix the egg yolk mixture with a hand mixer until everything is fully combined. Add 1/4 cup of sugar to the mixture and mix until it starts to turn a pale yellow.
7. Slowly add the cooled melted chocolate to the egg mixture while using the mixture so that the eggs do not curdle.
8. To the chocolate egg yolk mixture, add the rum, vanilla extract, instant espresso and a pinch of salt. Mix thoroughly.
9. Using the stand mixer with a whisk attachment, whisk on medium the egg whites until they are foamy.
10. Slowly add the remaining 1/4 cup of sugar to the egg whites while whisking until they are glossy and are at medium peak.
11. Fold in a 1/4 of the glossy egg white mixture into the chocolate mixture to lighten everything up.
12. Continue by folding the remainder of the egg whites into the chocolate, taking care not to deflate the batter.
13. Pour the chocolate batter into the prepared baking pan.
14. Bake for 35 to 40 minutes, until the cake has risen and cracked in the center. Lightly test the batter with a toothpick to make sure that there is no batter sticking to the cake tester.
15. Let the cake cool in the pan on a wire rack but don’t be alarmed. It will cave into itself a bit as it cools. The whipped cream will cover all
16. When you are ready to serve, prepare the whipped cream
TO MAKE THE LIGHT AS A CLOUD WHIPPED CREAM:
17. Using either a stand mixer with a whisk attachment or an electric mixer, whisk the heavy cream until it starts to hold a soft peak.
18. Add the vanilla and confectioner’s sugar to the cream and whisk until the cream starts to hold a firmer peak – but not too stiff.
TO ASSEMBLE THE CHOCOLATE CLOUD CAKE:
19. Gently unmold the cake from the cake pan and remove to a cake stand or platter.
20. Dollop the whipped cream into the center crater of the cake and lightly dust with cocoa powder.
21. Serve immediately and enjoy!

Nutrition

Calories

3216 cal

Fat

260 g

Carbs

262 g

Protein

28 g

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