Chocolate lovers, this one is for you. Imagine a cake so rich in flavor yet so light in texture, you could almost mistake it for a cloud! This Flourless Chocolate Cloud Cake is a dream come true for those who love a perfectly balanced dessert—delicate, fudgy, and oh-so-decadent. With its crackly top and velvety center, this cake will melt in your mouth.
And when topped with soft whipped cream, it becomes a dessert that will have everyone asking for seconds. Let’s dive in and discover how to create this chocolate masterpiece!
The Ingredient Lineup
Before we begin, gather these essentials to whip up the perfect Flourless Chocolate Cloud Cake:
- 225g dark chocolate chips or dark chocolate bar coarsely chopped
- 110g salted butter, at room temperature, cut into pieces
- 6 large eggs
- 175g sugar (divided equally)
- 200ml whipping cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon icing sugar
To decorate:
- Cocoa powder for dusting
- Chocolate shavings
Let’s Get Baking!
Step 1: Prepare Your Pan and Preheat the Oven
Preheat your oven to 175°C (350°F). Butter and line an 8” springform pan or a cake pan with a removable bottom using parchment or baking paper. This will help ensure your cake comes out easily once baked.
Step 2: Separate the Eggs
Separate the eggs into two bowls. In one bowl, place 4 egg whites, and in the second, place 4 egg yolks along with 2 whole eggs. This separation will help give the cake its fluffy, light texture.
Step 3: Melt the Chocolate
In a medium saucepan, bring 2 cups of water to a gentle simmer. Place the chocolate and butter in a heatproof bowl and set it over the simmering water (make sure the bowl doesn’t touch the water). Stir slowly with a whisk as the chocolate and butter melt together, creating a smooth, glossy mixture. Remove from heat and let it cool slightly.
Step 4: Whisk the Egg Yolks and Sugar
In a large mixing bowl, add the 4 egg yolks, 2 whole eggs, and half the sugar. Whisk until well incorporated and slightly frothy. Slowly pour in the melted chocolate and continue whisking until everything is combined.
Step 5: Whip the Egg Whites
In a separate bowl, use an electric mixer to whip the 4 egg whites on medium speed for about 2 minutes until foamy. Gradually add the remaining sugar and continue beating for another 3-4 minutes until glossy soft peaks form.
Step 6: Fold the Mixtures Together
Gently fold 1/4 of the whipped egg whites into the chocolate mixture to lighten it. Continue folding in the rest of the egg whites, being careful not to overmix. It’s okay if a few streaks of egg white remain—this helps the cake stay light and airy.
Step 7: Bake the Cake
Pour the batter into your prepared pan and bake at 175°C (350°F) for 35-40 minutes. You’ll know the cake is done when the top has cracked and the center is set (no longer wobbly). As it cools, the cake will deflate slightly, creating that signature crackled appearance.
Step 8: Whip the Cream
While the cake cools, whip up your whipping cream, adding vanilla extract and icing sugar for flavor. Beat until soft peaks form, creating the perfect fluffy topping.
Step 9: Decorate and Serve
Once the cake has cooled completely, remove it from the pan and place it on a serving plate. Generously top with the whipped cream, and for a finishing touch, dust with cocoa powder and sprinkle some chocolate shavings on top. Let the cake chill in the fridge for about an hour before slicing.
Tips for the Perfect Cloud Cake
- Use good quality chocolate: Since chocolate is the star of this dish, using a high-quality brand makes a big difference in flavor.
- Be gentle when folding in the egg whites: This step helps create the light, airy texture, so be patient and avoid overmixing.
- Serve chilled for a firmer texture, or at room temperature for a softer, melt-in-your-mouth experience.
Serving and Storing Tips
- Serving: This cake is best served chilled with a hot cup of coffee or tea. The contrast between the cold whipped cream and the fudgy, crackled cake is simply irresistible.
- Storing: Store any leftovers (if you’re lucky enough to have any!) in an airtight container in the fridge for up to 3 days.
Flourless Chocolate Cloud Cake Recipe
Ingredients
- 225 g dark chocolate chips or dark chocolate bar coarsely chopped
- 110 g salted butter at room temperature, cut into pieces
- 6 large eggs
- 175 g sugar divided equally
- 200 ml whipping cream
- ½ tsp vanilla
- 1 tbsp icing sugar
For decoration:
- Cocoa powder for dusting
- Chocolate shavings
Instructions
- Preheat oven to 175°C (350°F). Butter and line an 8-inch springform pan or cake pan with parchment paper.
- Separate eggs: 4 egg whites in one bowl and 4 yolks plus 2 whole eggs in another.
- Melt chocolate: In a heatproof bowl over simmering water, melt chocolate chips and butter, stirring until smooth.
- Cool slightly. Whisk egg yolks, whole eggs, and half the sugar in a mixing bowl.
- Slowly add in the melted chocolate mixture and whisk until well combined.
- Beat egg whites in an electric mixer for 2 minutes until foamy.
- Gradually add remaining sugar, continue beating until soft peaks form.
- Gently fold in egg whites into the chocolate mixture in batches.
- Pour batter into the pan and bake for 35-40 minutes or until the top is cracked and the center is set.
- Allow cake to cool completely in the pan, deflating and cracking further.
- Whip cream with vanilla and icing sugar until soft peaks form.
- Remove cake from the pan, top with whipped cream, cocoa powder, and chocolate shavings. Chill for 1 hour.
- Slice and enjoy!
Notes
- Ensure chocolate mixture is cool enough before adding eggs to prevent curdling.
- Folding the egg whites gently keeps the cake light and airy.
- Allow the cake to cool completely for the best texture and flavor.
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