Chocolate cloud cake
9 oz bittersweet chocolate (minimum 70% cocoa solids) I used LINDT dark chocolate orange flavor, almost 3 bars
- 9 tablespoons unsalted butter (softened, at room temp is very important)
- 6 large eggs (2 whole, 4 separated /4 yolks and 4 whites/)
- 3/4 cup superfine sugar
- 2 tablespoons Cointreau (optional)
- grated zest of 1 orange
- for topping
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon Cointreau (optional)
I used one cup raspberries preserve blended in wiped cream
½ cup of sugar and whisk until the whites are holding
their shape, but not too stiff.
Melt the chocolate either in a double boiler or a microwave,
and then let the butter melt in the warm chocolate.
The butter should be at room temp, so is not going to curl in
warm melted chocolate.
superfine sugar, then gently add the chocolate mixture,
the Cointreau and orange zest.
and then fold in the rest of the whites.
or until the cake is risen and cracked and the center
is no longer wobbly.
on a cake stand or plate for serving and carefully remove
the cake from its tin.
Don't worry about cracks or rough edges: it's the crater
look we're going for here.
Whip the cream until it's soft and then add the vanilla
and Cointreau/fresh raspberries and continue whisking
until the cream is firm but not stiff.
easing it out gently towards the edges of the cake,
and dust the top lightly with cocoa powder pushed
through a tea-strainer.