Full question
Can the cream be omitted in Chocolate Cloud Cake? Is there any way to stop the top from cracking so badly in order to omit the cream?
Our answer
Nigella's Chocolate Cloud Cake (from NIGELLA BITES) is a rich, gluten-free cake that is topped with a "cloud" of lightly whipped cream. The cake sinks slightly as it cools, leaving a dent that is filled with the whipped cream.
Unfortunately, there is not any way to stop the top of the cake from cracking as it cools. The cake is based on whisked eggs, butter and chocolate and does not contain any flour. The lack of gluten means that there isn't anything in the structure that will stop the cake from sinking slightly as it cools, and as it sinks the surface will crack. We believe that the intense chocolate flavour far outweighs any cosmetic cracking on the surface and you could dust the top with icing (confectioners) sugar rather than adding the cream, if you like. If you want a gluten-free chocolate cake with a smoother surface then we would suggest trying Nigella's Chocolate Olive OIl Cake, using all ground almonds (almond meal or almond flour)for the cake batter.
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