Chocolate Cloud Cake
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8-12
ingredients
- 8 ounces best-quality bittersweet chocolate or 8 ounces semisweet chocolate, coarsely chopped
- 1⁄2 cup unsalted butter, cut into pieces, softened
- 6 large eggs, 2 whole, 4 separated
- 1 cup sugar
- 2 tablespoons cognac (optional) or 2 tablespoons Grand Marnier (optional)
- 1 orange, zest of, grated
- 1 1⁄2 cups heavy cream, well chilled
- 3 tablespoons confectioners' sugar
- 1 teaspoon pure vanilla extract
- unsweetened cocoa powder, for sprinkling
directions
- Preheat the oven to 350°F.
- Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
- Melt the chocolate in a double boiler or in a bowl set over hot water.
- Remove from the heat and whisk in the butter until melted; set aside.
- In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
- Whisk in the warm chocolate mixture.
- Whisk in the optional cognac or Grand Marnier and the optional orange zest.
- In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
- 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.
- Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
- Pour the batter into the pan; smooth the top.
- Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
- Do not overbake.
- Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
- FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
- With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
- Dust the top lightly with cocoa powder.
- Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.
Reviews
-
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
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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!
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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.
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington