Chocolate Cloud Cake
Serves 10·Added 5 May 2026 by Tom Melhuish
DessertGluten-FreeVegetarian
Ingredients
| 250 | g | dark chocolate, minimum 70% cocoa solids |
| 125 | g | unsalted butter, softened |
| 6 | eggs(2 whole, 4 separated) | |
| 175 | g | caster sugar(divided into 75g and 100g portions) |
| 2 | tablespoons | Cointreau(optional) |
| 1 | orange zest(grated, optional) | |
| 500 | ml | double cream(for the cream topping) |
| 1 | teaspoon | vanilla extract(for the cream topping) |
| 1 | tablespoon | Cointreau(optional, for the cream topping) |
| 1/2 | teaspoon | unsweetened cocoa powder(for sprinkling) |
Method
1.Preheat the oven to 180°C/gas mark 4. Line the bottom of the cake tin with baking parchment.
2.Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
3.Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
4.In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff.
5.Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
6.Pour into the prepared tin 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 tin on a wire rack; the middle will sink as it cools.
7.When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin.
8.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.
9.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 pushed through a tea-strainer.
Recipe Notes
AI · may be inaccurate
Origin
Recipe adapted from Classic Home Desserts by Richard Sax.
Serving suggestions
- {"from":null,"to":"200g melted chocolate folded into cream","why":"to make an Easter Nest Cake"}
Tips
You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and cream.
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