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Jan
20

Chocolate cloud cake

I was leafing through my favourite cookbook, “Classic Home Desserts” by Richard Sax (thank you !)  trying to look for a recipe with chocolates.   Found the recipe “Chocolate cloud cake” and since it sounds simple to prepare, no flour (means no measuring and no sieving),  I thought I’ll give it a shot.  One thing I don’t like about flourless cake is the way the cake turns out, it breaks my heart to see it shrink.  But nevertheless, my hubby always say that taste is more important than looks.  And judging from the ingredients, I am sure this cake will taste heavenly.   The chocolate that I used for this recipe is a Dark Couverture, bought from the shop next  to Tesco Ampang.

 

Here’s the recipe. I didn’t add the cognac and for the sugar, I only use 3/4 cup (my daughter still complains the cake is too sweet).

For the cake :
8 oz/ 227 gm bittersweet or semisweet shocolate
1/2 cup or 113 gm unsalted butter, softened at room temperature
6 large eggs, 2 whole and 4 separated
1 cup sugar ( I suggest to cut down to 3/4)
2 tablespoon cognac or grand marnier (optional)
grated zest of 1 orange ( optional, but highly recommended )
 
Topping – whipped cream
1 1/2 cup of whipping cream
1 1/2 tablespoon of icing sugar
1 teaspoon of vanilla extract

Method

Preheat the oven to 350F / 180C.  You will need a 8 inch springform pan to make this cake, line the bottom with a parchment or baking sheet.  Do not butter the sides of the pan.  Melt the chocolate in a double-boiler, stirring occasionally.    Remove from the heat and add the butter, stir till the butter is melted.  Set aside.

In a bowl, whisk together the 2 whole eggs and the 4 egg yolks, just slightly.  Add half of the sugar and continue beating. Then add the chocolate mixture, optional cognac and orange zest.  You might be tempted to dig your finger in the mixture and start licking, but control yourself :) .

Using a mixer, beat the 4 egg whites until foamy and gradually pour in the remaining sugar.  Beat till it is at the soft peak stage.  Stir in 1/4 of the egg whites into the chocolate mixture to try to lighten it.   Then fold in the remaining whites.

Bake for about 40 to 50 minutes or until the center is not wobbly, do not overbake.   Mine turns out nice and as expected, once cooled it will sink leaving a crater-like cake.  Use a knife to loosen the sides of the cake and remove from pan.  Top with the whipped cream.

You can prepare the whipped cream earlier and keep it in the fridge, or prepare just before serving.  Add all the ingredients and beat till it is not so stiff.  Pipe or just spoon on the cake, dust with some cocoa powder and decorate as you wish.

Because I am addicted to chocolate, I love, love, love this cake and everyone in the house likes it too.. the book claims that it serves 8 to 12 but I doubt it.  I made it for dinner yesterday and the cake is gone by lunch today :)  and there’s only 3 of us in the house.

ada says:

just noticed this recipe tak guna tepung. gonna try it soon. since tak guna tepung mmg kene guna semisweet/bittersweet choc la untuk kurangkan manis. tq very much. hopefully kak min boleh share lagi recipe kek yang best-best.

Yasmin says:

Wkmsalam Ada, coklat mana-mana pun ok. Yg lagi mahal, lagi la sedap, esp yg couverture. For whipping cream, if nak mkn sendiri yg dairy lagi sedap. Non dairy will hold its shape better. Tq.

ada says:

salam kak min. i fell in love with this recipe. so far, susah nak cari Van houten choc bar in my place. kalau guna brand beryl’s ok ker? selalunya orang guna beryl’s choc buat pralines choc tu. ‘=
for whipping cream, which brand yang kak min rekomen? my fren suggested non-dairy whipping cream. thank you

Shas says:

Looks yummy!!

Yasmin says:

Nawal, semisweet or bittersweet tu is the type of choc depending on the sweetness you want. Yes you can use Van Houtan choc bar, no problem dik.

Loversville – believe me it is yummyyy..

nawal says:

hi sis. what is semisweet and bittersweet choc? despite using tht type of choc, can i just use common choc like van houtan cooking choc bar? tq

Yasmin says:

Yes must try !

Yasmin says:

Salam kak, jatuh byk jugak tapi less than separuh tin, memang tak cantik sgt rupa kek ni tapi rasanye sedap :)

azrina aziz says:

Wow! ni mesti cuba ni…..sedapnyaaaaa!!!

sabrina says:

Hai min..nampak mcam sedap je kek niiiiiiii…ketara ke kek tu menurun lepas di bakar…nampak mcm separuh tin juga…