Chocolate Cloud Cake

Recipe by GinnyP
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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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.
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