Flourless Chocolate Cloud Cake
User Reviews
4.9
50 reviews
Excellent
Flourless Chocolate Cloud Cake
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This flourless chocolate cloud cake is a wickedly elegant dessert that's deceptively easy to make. Just four ingredients--chocolate, eggs, butter, and sugar--come together for a crunchy-on-the-outside, airy-on-the-inside cake.
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Ingredients
For the cake
- 8 ounces bittersweet chocolate coarsely chopped, or semisweet chocolate
- 1 tick butter cut into pieces, room temperature, unsalted
- 6 large egg 2 whole, 4 separated
- 1 cup sugar
- 2 tablespoons Cointreau optional, or Grand Marnier or Cognac
- orange preferably organic, grated zest of 1
- salt pinch
For the finishing touches
- 1 1/2 cups heavy cream chilled
- 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- cocoa powder for sprinkling, unsweetened
- Chocolate curls for sprinkling
Instructions
Make the cake
- Crank the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with a round of parchment.☞ TESTER TIP: Do NOT butter the sides of the pan or the paper; that's a definite no-no. The cake won't creep up the pan.
- Melt the chocolate in a bowl set over but not touching gently simmering water.
- Remove the bowl from the heat and whisk in the butter until it's melted and utterly silky.
- In another bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar until foamy.
- Slowly whisk in the warm chocolate mixture. Whisk in the Cointreau, orange zest, and salt.
- In a separate bowl, beat the 4 egg whites with an electric mixer until foamy.
- Gradually add the remaining 1/2 cup sugar and beat until the whites form soft peaks that hold their shape.
- Gently fold 1/4 of the whipped egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites.
- Pour the batter into the pan and smooth the top of the cake.
- Bake the cake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to overbake the cake.
- Cool the cake in the pan on a wire rack. The center of the cake will sink as it cools, forming a sort of crater. Run the tip of a knife around the edge of the cake and carefully remove the side of the pan.
Put the finishing touches on the cake
- When ready to serve, whip the cream with the confectioners' sugar and vanilla until softly mounding. Fill the sunken center of the cake, pushing the billowy cream to the edges of the cake in decorative swoops and swirls. Sprinkle the top lightly with cocoa powder and chocolate curls.
Notes
- Separate your eggs carefully--Fat can make whipping egg white impossible, so make sure there's not even a speck of yolk in the whites.
- Take your time--The egg whites give the cake structure, so take time to make sure they're well-beaten and reach the soft-peak stage. Be gentle when folding them into the chocolate. On the other hand, under-beating the eggs can result in a cake that deflates and falls apart.
- Storage--The cake stores best without the whipped cream topping. Cover it with plastic wrap or a cake dome and store it in the fridge for up to 3 days. Top with the whipped cream just before serving.
- Dietary--This recipe is suitable for gluten-free diets.
Nutrition Information
Show Details
Serving
1portion
Calories
595kcal
(30%)
Carbohydrates
46g
(15%)
Protein
7g
(14%)
Fat
42g
(65%)
Saturated Fat
25g
(125%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
233mg
(78%)
Sodium
75mg
(3%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Nutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 595kcal | 30% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 233mg | 78% |
| Sodium | 75mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
50 reviews
Excellent
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