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