This flourless chocolate cloud cake is a wickedly elegant dessert that’s deceptively easy to make. Just four ingredients–chocolate, eggs, butter, and sugar–are whipped together for a crunchy-on-the-outside, airy-on-the-inside cake. Top it with whipped cream and you’ll feel like you’re on Cloud Nine.
This flourless chocolate cloud cake is crammed so full to brimming with chocolate and butter and air, there’s no room left for flour–although there’s ample space for graceful swoops of softly whipped cream piled on top. Because there are only four ingredients in the cake, you’re gonna wanna use the best quality chocolate you can get your hands as its flavor shouts out loud and clear in the resulting cake. Trust us. It’ll be well worth each cent. Originally published January 21, 2002.–Renee Schettler Rossi
Flourless Chocolate Cloud Cake
- Quick Glance
- 40 M
- 1 H, 15 M
- Makes one 8-inch single-layer cake, serves 8 to 12
- For the cake
- 8 ounces best-quality bittersweet or 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 or Grand Marnier (optional)
- Grated zest of 1 orange, preferably organic (optional)
- For the finishing touches
- 1 1/2 cups heavy cream, chilled
- 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for sprinkling
- Make the cake
- 1. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with a round of wax paper. (Do not butter the pan or the paper, that’s a definite no-no.)
- 2. Melt the chocolate in a bowl set over but not touching gently simmering water. Remove the bowl from the heat and whisk in the butter until it’s melted. Set aside.
- 3. In another bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac or Grand Marnier and the orange zest, if using. 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 peaks that hold their shape but aren’t quite stiff. Gently, gently fold about 1/4 of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Pour the batter into the pan and smooth the top.
- 4. Bake the cake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to overbake the cake.
- 5. Cool the cake in the pan on a wire rack. The center of the cake will sink as it cools, forming a sort of crater.
- Put the finishing touches on the cake
- 6. When ready to serve, whip the cream with the confectioners’ sugar and vanilla until not quite stiff. Using a spatula, carefully fill the sunken center of the cake with the whipped cream, pushing the billowy cream gently all the way to the edges of the cake in decorative swoops and swirls. Sprinkle the top lightly with cocoa powder. Run the tip of a knife around the edge of the cake, carefully remove the side of the pan, and serve.