Bittersweet Chocolate Cloud Cake Recipes

BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
• Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
• First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
• Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.

CHOCOLATE CLOUD CAKE

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
• Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
• Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
• In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
• When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. 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 orange-flavored liqueur and continue whisking until the cream is firm but not stiff. 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.

DENSE BITTERSWEET CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the sides and bottom of a 10-inch springform pan and set aside.
• In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.
• In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
• Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

CHOCOLATE CLOUD CAKE

Steps:

• Preheat the oven to 350°F.
• Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
• Melt the chocolate in a double boiler or in a bowl set over hot water.
• Remove from the heat and whisk in the butter until melted; set aside.
• In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
• Whisk in the warm chocolate mixture.
• Whisk in the optional cognac or Grand Marnier and the optional orange zest.
• In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
• Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff.
• Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
• Pour the batter into the pan; smooth the top.
• Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
• Do not overbake.
• Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
• FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
• With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
• Dust the top lightly with cocoa powder.
• Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.