The most beautiful celebratory chocolate cake/dessert, managing the extraordinary magic of being both lightly cloud-like and deeply rich. The addition of frangelico makes it ever so slightly nutella-adjacent (although there are many other alcohol choices which work). AND it’s gluten free, just in case that’s important too. Based on Nigella’s amazing chocolate cloud cake recipe.
- 6 eggs, 4 separated and 2 whole
- 175g caster sugar
- 250g dark chocolate
- 125g unsalted butter
- 2 tbsp frangelico (or dark rum, brandy, amaretto, cointreau)
- Pre-heat oven to 170C fan (190C)
- Line a springform tin with baking parchment
- Snap the chocolate up and cut the butter into pieces, putting both into a heatproof bowl
- Heat the chocolate and butter together until only just melted – I use the microwave on 30 second bursts for this. Be careful not to overdo it. Once melted set on one side
- In a clean bowl, whisk the egg whites until frothy and starting to hold the bubbles
- Tip in half of the sugar a tbsp at a time and whisk into glossy ripples. Set on one side
- In another bowl, whisk together the egg yolks, whole eggs, remaining sugar and frangelico
- Tip in the slightly cooled chocolate/butter mixture and whisk thoroughly until creamy and thick
- Gently fold in the egg white mixture until well combined
- Pour the batter into the prepped tin and place in the oven
- Bake for 35-40 mins until the cake is risen and cracked with the tiniest wobble in the middle
- Cool on a rack in the tin. It will sink in the middle and that’s totally fine!
- Only remove from the tin when you’re ready to serve
Serve at room temp with a tumble of ruby raspberries and a dollop of softly whipped cream (150ml double cream, whipped with 1 tbsp sifted icing sugar and 1 tbsp of the same alcohol)
Sophie cooks 