Chocolate Cloud Cake

Submitted by GinnyP

"Mmm...decadent! The Ruins in Seattle shared this culinary gem with us."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 8

ingredients

• 226.79 g best-quality bittersweet chocolate or 226.79 g semisweet chocolate, coarsely chopped
• 118.29 ml unsalted butter, cut into pieces, softened
• 6 large eggs, 2 whole, 4 separated
• 236.59 ml sugar
• 29.58 ml cognac (optional) or 29.58 ml Grand Marnier (optional)
• 1 orange, zest of, grated
• 354.88 ml heavy cream, well chilled
• 44.37 ml confectioners' sugar
• 4.92 ml pure vanilla extract
• unsweetened cocoa powder, for sprinkling

directions

1. Preheat the oven to 350°F.
2. Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
3. Melt the chocolate in a double boiler or in a bowl set over hot water.
4. Remove from the heat and whisk in the butter until melted; set aside.
5. In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
6. Whisk in the warm chocolate mixture.
7. Whisk in the optional cognac or Grand Marnier and the optional orange zest.
8. In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
9. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff.
10. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
11. Pour the batter into the pan; smooth the top.
12. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
13. Do not overbake.
14. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
15. FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
16. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
17. Dust the top lightly with cocoa powder.
18. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

Reviews

[Xangus]

Very nice rich dessert style cake. I have now made this twice, once with orange zest and once with zest from mandarins as I had no orange.I needed this to be extra special so I filled the cavity with chocolateand coffee mousse and then drizzled chocolate ganache over the top and decorated with angelica and mandarin segments. It looked and tasted fantastic Xang

 

[Mirj2338]

A very impressive dessert! We were invited out for Saturday lunch and it was my job to bring dessert. Thanks to this cake I know have an open invitation back anytime I want, I just have to make this each time! Adding the grated zest of the orange should be mandatory, not optional, it adds a wonderful flavor to the chocolate!

 

[tantza]

The best chocolate, combined with this recipe creates a delicious, cake. If not overbaked, it has a chewy effect. The taste reminds me of Belgian truffles. I suggest you keep it in the fridge for a day.

 

[pix924]

I've been making this dessert for over 20 years, from Richard Sax's "Home Desserts". I have never added the orange zest or the liqueur (cook for a spirits-sensitive crowd), I do add a bit of vanilla or mint extract, have added cinnamon to the mix and the cocoa dusting. I have made this with all types and quality of chocolate. It never fails to make people happy. I have even had successes using Splenda and SF Coolwhip. and it's still quite yummy. I grew to love the crater - I was freaked out the first time I made it though, and saw the top cave in.

 

[jobean2002]

Every time I make this it does not last long! I make it without the Grand Marnier and orange and it comes out perfect every time. Very easy and very impresive!