Chocolate Cloud Cake

Our answer

Most cakes, such as the flourless Chocolate Cloud Cake (from Nigella Bites), will keep well as they are quite moist. The cake can be made a day ahead and stored in an airtight container. The cake is best left in its tin unil just before serving so if you don't have a container that is big enough you can make the cake, let it cool completely and when cold overwrap the cake and tin with clingfilm (plastic wrap). Overwrapping involves wrapping the tin completely, top and bottom, with clingflim. You will need to do 3 to 4 layers of clingfilm, making sure that you rotate the tin slightly each time so that the whole tin is enclosed.

The cake can also be frozen, again in its tin, for up to 1 month. Overwrap the tin, as described above, then wrap in 1 to 2 layers of foil to enclose. To thaw the cake remove it from the freezer, unwrap it and leave it to thaw overnight, in its tin, at room temperature.

The cake should only be filled with cream just before serving. Leftovers should be stored in the fridge.