Description
The Flourless Chocolate Cloud Cake uses quality chocolate and whipped egg whites to create depth and lift without flour. It is quick to prepare and rewards patience as it cools into a fudgy center.
Ingredients
Units
Scale
- 100 g dark chocolate (Lindt is perfect)
- 1/3 cup butter
- 3 eggs, separated
- 1/3 cup caster sugar
- 1/4 cup cocoa powder, sifted
- Optional topping: popcorn mixed with peanut butter and chopped almonds
Instructions
- Preheat your oven to 180°C.
- Line a 1.8-L or 20 cm springform pan with parchment. I like lining the sides as well, so nothing sticks.
- In a heatproof bowl set over a pot of simmering water, melt the 100 g dark chocolate and 1/3 cup butter together.
- If you prefer, you can do it in the microwave at 30-second intervals, and mix after each until smooth.
- Take it off the heat and let it cool for a minute so it doesn’t scramble the eggs.
- Whisk in the 3 egg yolks, then add the 1/3 cup caster sugar and the 1/4 cup cocoa powder. The batter will look a bit thick, but that’s exactly right.
- In a clean bowl, beat the 3 egg whites until they form stiff peaks. They should stand up straight when you lift the beater.
- Gently fold the egg whites into the chocolate mixture in two or three batches. Don’t over-mix; it’s fine if the batter looks a bit streaky. That lightness is what gives the cake its lift.
- Pour the batter into the prepared springform pan and bake for 30–35 minutes.
- The top will puff up and might crack a bit, but do not stress about it.
- Leave the cake in the pan for 20 minutes, then carefully release it and cool completely on a rack.
- It will sink in the center as it cools, creating the perfect spot for toppings.
- Mix some popcorn with a spoonful of peanut butter and a handful of chopped almonds, then scatter it over the cooled cake.
Notes
Created, Prepared, Tasted, and Tested by Joy
