Chocolate cloud cake
We all need a go-to set of recipes, and here at the FatSteak Club we are no different. This sweet treat is from a Nigella recipe and unapologetically hasn’t been changed that much. It is an easy way of whipping up an impressive dessert for friends. There is little that can go wrong, the cracked surface and wonky edges are part of the charm, and the mountain of fresh cream is both needed to cut through the richness, and to hide any imperfections!
It does require a few bowls and a hand mixer, so get some help with the washing up. It’s also a flourless cake, so great if you have gluten-free friends.
Step 1 - The chocolate
Start by heating the oven to 180C, gas mark 4
Grease a 9” spring form tin, line the bottom with parchment paper
Break the chocolate up into small pieces, a mix of 70%, 85%, even up to 90% works really well
Melt over a bain marie
Take off the heat when the chocolate is completely melted
Cut the butter into smaller chunks and stir into the chocolate until melted
Whilst the chocolate and butter mix is cooling prepare the eggs
Step 2 - The eggs
Separate the whites and yolks of four of the eggs into two separate bowls
Start with the egg whites - whisk until foamy
Add 100g of the caster sugar to the whites and continue to whisk
Stop when the meringue is glossy and holding its shape, but not too stiff
In the bowl of yolks add the remaining two whole eggs and 75g caster sugar
Whisk until light and foamy
Step 3 - Mix
Mix the slightly cooled chocolate into the egg yolk mix
Add the Cointreau and orange zest and give a good stir until all combined
Switch to a metal spoon and add a good dollop of the egg whites
Mix in to loosen the chocolate
Add the rest of the egg whites in two batches and gently fold in until all combined and no streaks of egg white remain
Step 4 - Bake
Tip everything into the prepared cake tin
Bake in the oven for 35 - 45 minutes
The cake should be risen and cracked, and not wobbly in the middle
Take out and cool in the tin, on a rack
The cake will sink and crack - don’t worry!
When cooled remove from the tin, tip on to your hand and peel off the paper
Don’t worry if this makes the top a mess, you are about to hide everything with cream!
Step 5 - The cream
Whip the cream with the vanilla and Cointreau
Pile on top of the cake
Dust with cocoa powder and serve!
Ingredients - Chocolate Cloud Cake
250g dark chocolate, minimum 70%
125g unsalted butter at room temperature
6 large eggs
175g caster sugar
2 tbsp Cointreau
Grated zest of one orange
500ml double cream
1 tsp vanilla
1 (more) tbsp Cointreau
Cocoa powder to dust