Chocolate Cloud Cake

Step 1

Before making this recipe, make sure your heavy cream is chilled in the fridge. Also, place a medium sized mixing bowl in the fridge to chill. This will help the whipping process later on!

Step 2

Preheat the oven to 350°F. Soften the butter in the microwave for 15 sec.

Step 3

Make a double boiler by simmering a pot of water & setting a heat-safe bowl on top. Break up the chocolate into the bowl. Melt the chocolate in the double boiler or simply melt it in the microwave in 20 sec increments. Once the chocolate has melted, remove from heat. Add in the butter & gently mix until combined.

Step 4

In two small bowls, crack & separate 4 egg whites from the yolks.

Step 5

Combine 2 more whole eggs with the 4 separated egg yolks. Add in half of the granulated sugar & use a hand mixer to whisk until combined. Option to also whisk by hand.

Step 6

Pour the melted chocolate into the mixture & whisk until smooth.

Step 7

Beat together the remaining egg whites & a pinch of salt until stiff peaks form. Add in the rest of the sugar & beat for another 5 min.

Step 8

Gently fold the egg whites into your chocolate mix until combined.

Step 9

Line a springform pan with parchment paper (no need to grease the paper).

Step 10

Pour the cake batter into the pan & gently spread it evenly. Bake for 35 min at 350°F, until the cake is cracked on top.

Step 11

Take the cake out of the oven & let it cool completely before unmolding. (The cake will sink a bit as it cools).

Step 12

Meanwhile, make the whipped cream by adding the heavy cream into the chilled mixing bowl. Beat it with an electric hand mixer until you get a fairly firm consistency.

Step 13

Add the powdered sugar while continuing to whisk.

Step 14

Top the cake with the whipped cream. Sprinkle with grated chocolate shavings (optional). Enjoy!