CHOCOLATE CLOUD CAKE
 NIGELLA
Photograph by Francesca Yorke
INGREDIENTS

250g dark chocolate, minimum 70% cocoa solids
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar
2 tablespoons Cointreau (optional)
grated zest of 1 orange (optional)
23cm springform cake tin
for the cream topping:
500ml double cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
1/2 teaspoon unsweetened cocoa powder for sprinkling for the cream topping:
500ml double cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
1/2 teaspoon unsweetened cocoa powder for sprinkling
Serving Size : Serves 8–12.
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METHOD

1.Preheat the oven to 180°C/gas mark 4.
2.Line the bottom of the cake tin with baking parchment.
3.Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4.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.
5.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.
6.Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. 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. 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 and continue whisking until the cream is firm but not stiff.
8.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.
ADDITIONAL INFO

You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and cream.

REVIEWS

This cake is just amazing....so light.....I added some white chocolate chips and chopped pecan nuts and baked it in a square tin to make brownies....went down a treat at my sons birthday party..yum !

eygaliere

I made this for my mums birthday, quite a while ago now. The sponge kept fresh for a surprisingly long time, and it tasted incredible. I loved the cointreau.

bubblefish

I made this cake for my friend's Passover sedar last year and it was received by 'oohs' and 'ahs' around the table! It was absolutely divine; needless to say, there was none leftover. This recipe is for keeps!

sourire32

This is one amazing cake - and the one always requested for birthdays.

Athena

I adore this cake :) I love that it is so light and fluffy - yes like a cloud - and so wonderfully chocolaty too. We have both versions, the 'cloud' and the 'nest' and each option is wonderful. Couldn't be without this cake in my repertoire, it's just too good.

Coby

Wonderful. I once folded in dark cherries into the chocolate mixture, baked that as normal, filled it with cream flavoured with cherry liquer and sprinkled over the top of it, fresh cherries and finely chopped dark chocolate. Do try it, it's FAB!

jackknight007

I love this recipe, have made it loads and it always goes down a treat! I sometimes use the chocolate icing from Nigella's Chocolate Fudge Cake with it, and sometimes make two cakes and ice the top and middle for a really indulgent cake!

TaliaG

again, made many times and as always, I use 85% cocoa chocolate; the creamy top is essential for such intensity but absolutely beautiful... though for me personally, I don't even need the relief offered by the creamy topping to enjoy this...

Novice1403

Wow!!! Sounds good, can't wait to try it out!!

stace1001

This cake really sounds great and easy as well! Does anybody know if I could replace the Cointreau for Bailey's or Amaretto? Or will this change anything in the structure?

Dimfje
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