Heavenly Chocolate Cloud Cake
Indulge in pure decadence with this *Heavenly Chocolate Cloud Cake*, a dessert that lives up to its name. Featuring rich dark chocolate, this gluten-free masterpiece is luxuriously light yet satisfyingly fudgy, with a signature cracked top that gives way to a soft, cloud-like interior. The recipe combines the art of separating egg whites to masterfully create an airy structure with the bold flavor of 70% cocoa dark chocolate for the perfect balance of depth and sweetness. Dusting the cake with cocoa powder adds a touch of elegance, while optional garnishes like freshly whipped cream and a medley of berries elevate it to show-stopping status. Ready in just an hour, this stunning dessert is the ultimate centerpiece for dinner parties, celebrations, or any moment worth savoring.
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa)
- 125 grams unsalted butter
- 6 pieces large eggs, separated
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 2 tablespoons cocoa powder (for dusting)
- 1 cup whipped cream (optional, for serving)
- 1 cup fresh berries (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk the egg yolks with 100 grams of granulated sugar and the vanilla extract until pale and creamy, about 3-5 minutes.
Gradually mix the melted chocolate and butter into the egg yolk mixture until fully combined.
In another clean bowl, add the egg whites and salt. Using an electric mixer, beat until soft peaks form.
Gradually add the remaining 50 grams of sugar to the egg whites and continue mixing until stiff, glossy peaks form.
Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining egg whites in two additions, being careful not to deflate the batter.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the top is puffed and slightly cracked and a skewer inserted in the center comes out with a few moist crumbs.
Allow the cake to cool completely in the pan. It will collapse slightly in the center as it cools, creating a rustic, cloud-like texture.
Remove the cake from the springform pan and transfer it to a serving plate. Dust the top with cocoa powder before serving.
Serve with whipped cream and fresh berries, if desired. Enjoy your Heavenly Chocolate Cloud Cake!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 30.5 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
