Main content

http://www.lifestylefood.com.au/recipes/1885/bittersweet-chocolate-cloud-cake

LifeStyleFOOD.com.au

Bittersweet Chocolate Cloud Cake

Ingredients

  • Chocolate Cloud Cake

  • 1.33 cups sugar

  • .75 cup coffee

  • 7 oz finely chopped bittersweet chocolate 62 percent

  • .66 cup dutch cocoa powder

  • .25 teaspoon salt

  • 1 tablespoon brandy

  • 3 large eggs separated plus 3 egg whites

  • .33 cup cake flour

  • .25 teaspoon cream of tartar

  • Chocolate glaze

  • 6 oz bittersweet chocolate finely chopped

  • 2 tablespoons honey

  • .5 cup heavy cream

Method

  • Chocolate Cloud Cake:

  • 1.

    Preheat oven to 350 degrees F and position rack in the center.

  • 2.

    Pour 1/2 -inch water into a large roasting pan and place in oven.

  • 3.

    Butter the bottom and sides of a 9-inch springform pan.

  • 4.

    Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper.

  • 5.

    Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

  • 6.

    Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar.

  • 7.

    Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth.

  • 8.

    Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy.

  • 9.

    Whisk in the egg yolks until no trace of yolk is left.

  • 10.

    Transfer the mixture to a large bowl and set aside to cool for 10 minutes.

  • 11.

    Whisk the flour into the chocolate mixture.

  • 12.

    In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

  • 13.

    Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top.

  • 14.

    Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it.

  • 15.

    Place cake on wire rack and let cool to room temperature.

  • 16.

    Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate.

  • 17.

    Chill for at least 2 hours before glazing.

  • 18.

    Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet.

  • 19.

    Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.

  • 20.

    Serve the cake immediately or refrigerate and bring the cake to room temperature before serving.

  • Chocolate glaze:

  • 1.

    Put chocolate in a medium bowl.

  • 2.

    In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey.

  • 3.

    Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth.

  • 4.

    Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

» Metric Converter

» Top Wine Matches For This Recipe

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
2 comments • 0 ratings
Please login to comment
Posted by Donna121Report
dose anyone know what this tastes like????????????????????????????
Posted by gnasherReport
try it and see. have fun