Description
This Chocolate Cloud Cake is a light, airy dessert featuring a delicate mousse-like texture from whipped egg whites folded into a rich blend of melted semisweet chocolate and butter. Perfectly balanced with espresso and cocoa powder, this cake offers a deep chocolate flavor with a tender crumb that melts in your mouth.
Ingredients
Chocolate Mixture
- ½ cup (113 g) unsalted butter, room temperature
- 9 ounces high quality semisweet chocolate, chopped
- 1 tablespoon Dutch-process cocoa powder, sifted
- 1 teaspoon espresso powder
Egg Mixture
- 5 large eggs, separated and at room temperature (about 170g of whites and 100g of yolks)
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- ⅔ cup (142 g) granulated sugar
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the lower third and preheat oven to 350˚F. Spray the bottom only of a 9-inch round springform pan with non-stick baking spray and set aside.
- Melt Chocolate and Butter: Using a double boiler setup on the stovetop over medium-low heat, melt the butter and chopped semisweet chocolate together, stirring frequently until smooth and shiny. Whisk in the sifted cocoa powder and espresso powder to combine, then set aside.
- Separate Eggs and Prepare for Whipping: Separate the eggs carefully, placing yolks in a medium bowl with vanilla extract, whisking them together. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment.
- Whip Egg Whites: Add cream of tartar to the egg whites. Whip on medium-low speed until bubbles begin to form, then increase to medium-high until soft peaks appear. Continue whisking while gradually adding sugar one tablespoon at a time until stiff peaks develop.
- Fold Egg Whites Into Yolks: Gently fold about one third of the whipped egg whites into the egg yolk mixture to lighten it.
- Combine Chocolate Mixture: Fold the melted chocolate and butter mixture into the yolk and white mixture carefully.
- Finish Folding Whites: Add the remaining whipped egg whites in three increments, folding gently with a large spatula just until no streaks remain. Avoid over-mixing to maintain the airiness of the batter.
- Bake the Cake: Pour the batter into the prepared springform pan and smooth the top. Bake for 30-35 minutes until the cake puffs up and cracks on top but remains moist underneath, with a smooth matte finish.
- Cool and Remove: Allow the cake to cool in the pan for about 20 minutes. Run a knife along the edge to loosen, then remove the sides of the springform pan. The cake will deflate slightly as it cools.
Notes
- To ensure the best volume, make sure eggs are at room temperature before separating.
- Use a high-quality semisweet chocolate for rich flavor and smooth texture.
- Be gentle when folding to preserve the airiness of the whipped egg whites.
- The espresso powder enhances the chocolate flavor without adding a coffee taste.
- This cake is best served slightly warm or at room temperature.
- Store leftovers in an airtight container, refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
