Recipe

Chocolate Cloud Cake Recipe

Add Step-by-Step Photos	Sara / All my dishes 2 years, 6 months ago A slightly modified version of the Nigella Lawson masterpiece. Prep:30m Cook:60m Servings:8	Sara
	sinful divine gorgeous

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Ingredients

Cake:

9 ounces bittersweet chocolate

1/2 cup unsalted butter, softened

6 eggs (2 whole, 4 separated)

3/4 cup superfine sugar

2 tablespoons Cointreau

grated zest of 1 orange

Topping:

2 cups heavy cream

1 teaspoon vanilla extract

1 tablespoon Cointreau (optional)

half teaspoon unsweetened cocoa powder

Directions

Preheat the oven to 350ºF.

Line the bottom of a 9 inch springform cake pan with baking parchment.

Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.

Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites are holding their shape but are not too stiff.

Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.

Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly.

Cool the cake in its pan on a wire rack; the middle will sink as it cools.

Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.

Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder.

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