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
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.