Chocolate Cloud Cake Recipe

Name: Chocolate Cloud Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces best-quality bittersweet chocolate or 8 ounces semisweet chocolate, coarsely chopped; 1/2 cup unsalted butter, cut into pieces, softened; 6 large eggs, 2 whole, 4 separated; 1 cup sugar; 2 tablespoons cognac (optional) or 2 tablespoons Grand Marnier (optional); 1 orange, zest of, grated; 1 1/2 cups heavy cream, well chilled; 3 tablespoons confectioners' sugar; 1 teaspoon pure vanilla extract; unsweetened cocoa powder, for sprinkling

Servings: persons

1
Preheat the oven to 350u00b0F.
2
Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
3
Melt the chocolate in a double boiler or in a bowl set over hot water.
4
Remove from the heat and whisk in the butter until melted; set aside.
5
In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
6
Whisk in the warm chocolate mixture.
7
Whisk in the optional cognac or Grand Marnier and the optional orange zest.
8
In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
9
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.
10
Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
11
Pour the batter into the pan; smooth the top.
12
Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
13
Do not overbake.
14
Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
15
FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
16
With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
17
Dust the top lightly with cocoa powder.
18
Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

1288

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces best-quality bittersweet chocolate or 8 ounces semisweet chocolate, coarsely chopped, 1/2 cup unsalted butter, cut into pieces, softened, 6 large eggs, 2 whole, 4 separated, 1 cup sugar, and more.

Yes, Chocolate Cloud Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cloud Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions