Bittersweet Chocolate Cloud Cake Recipes

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CHOCOLATE CLOUD CAKE



Chocolate Cloud Cake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

9 ounces bittersweet chocolate, minimum 70 percent cocoa solids
1/2 cup unsalted butter, softened
6 eggs, 2 whole, 4 separated
1/2 cup plus 1 tablespoon sugar
2 tablespoons orange-flavored liqueur, optional (recommended: Cointreau)
1 orange, zested
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange-flavored liqueur, optional (recommended: Cointreau)
1/2 teaspoon unsweetened cocoa powder, for sprinkling

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.

CHOCOLATE CLOUD CAKE



Chocolate Cloud Cake image

On days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour, Classic Home Desserts by Richard Sax. The cake itself is as richly and rewardingly sustaining: a melting, dark, flourless, chocolate base, the sort that sinks damply on cooling; the fallen centre then cloudily filled with softly whipped cream and sprinkled with cocoa powder. As Richard Sax says, "intensity, then relief, in each bite". For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Yields: 8-12 slices

Number Of Ingredients 10

250 grams dark chocolate (minimum 70% cocoa solids)
125 grams unsalted butter (softened)
6 large eggs (2 whole, 4 separated)
175 grams caster sugar
2 tablespoons cointreau (optional)
grated zest of 1 orange (optional)
500 millilitres double cream
1 teaspoon vanilla extract
1 tablespoon cointreau (optional)
½ teaspoon unsweetened cocoa powder (for sprinkling)

Steps:

  • Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate. Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but 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 tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. 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 Cointreau 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.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Recipe excerpted from Modern Comfort Food by Ina Garten. This dense, rich cake is somewhere between a chocolate torte and a molten cake, according to Ina.

Provided by Ina Garten

Time 55m

Number Of Ingredients 11

15 tablespoon unsalted butter (1 7/8 sticks), plus more to grease the pan
7 ounce good-quality bittersweet chocolate (such as Lindt), broken into pieces
1 cup sugar
4 extra-large eggs, lightly beaten
0.5 teaspoon instant coffee granules
0.5 teaspoon kosher salt
0.25 cup all-purpose flour, plus more to flour the pan
Sweetened Whipped Cream (see recipe) or vanilla ice cream
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350°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; set aside.
  • Whisk the sugar into chocolate mixture, then whisk in eggs, coffee, and salt until combined and smooth. Sprinkle on the 1/4 cup flour and fold it in with a rubber spatula until flour is incorporated.
  • Pour batter into the prepared pan; place it on a sheet pan. Bake 30 to 40 minutes, until the top puffs and cracks and cake doesn't wobble when you jiggle the pan. Cool completely on a wire rack. (The cake will deflate as it cools.) Run a small knife around edge of cake and remove sides of springform pan. Cut cake into wedges and serve warm or at room temperature with Sweetened Whipped Cream. If desired, garnish with additional chocolate. Serves 8. Sweetened Whipped Cream
  • Pour 1 cup cold heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Add 1 tablespoon sugar and 1 teaspoon pure vanilla extract and beat on high until the cream forms soft peaks. Makes 2 cups.

Nutrition Facts : Calories 582 kcal, Carbohydrate 45 g, Cholesterol 187 mg, Protein 6 g, SaturatedFat 27 g, Sodium 118 mg, Sugar 37 g, Fat 45 g, TransFat 1 g, UnsaturatedFat 15 g

BITTERSWEET FLOURLESS CHOCOLATE CAKE



Bittersweet Flourless Chocolate Cake image

Make and share this Bittersweet Flourless Chocolate Cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb unsalted butter
1 lb high quality bittersweet chocolate, chopped
1 cup strong brewed coffee
8 extra large eggs
1 cup sugar
1 tablespoon vanilla extract

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



Chocolate Cloud Cake image

Make and share this Chocolate Cloud Cake recipe from Food.com.

Provided by GinnyP

Categories     Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 10

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

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.

BITTERSWEET CHOCOLATE CAKE



Bittersweet Chocolate Cake image

Provided by Terry Gibralter

Categories     Cake     Chocolate     Egg     Dessert     Bake     Quick & Easy     Birthday     Shower     Party     Bon Appétit     Paris     France     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 6

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 1/2 tablespoons all purpose flour
Powdered sugar

Steps:

  • Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour. Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.
  • Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture. Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes. Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool. (Can be prepared 8 hours ahead. Cover with cake dome and let stand at room temperature.) Sift powered sugar over cake and serve.

FALLEN CHOCOLATE CAKE



Fallen Chocolate Cake image

Who doesn't love a chocolate cake? This riff on cloud cake is moist, dense, rich, and naturally gluten-free.

Provided by Alison Roman

Categories     Cake     Milk/Cream     Chocolate     Dairy     Egg     Dessert     Bake     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8-10

Number Of Ingredients 15

Cake:
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, plus more, room temperature, for pan
3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
2 tablespoons vegetable oil
6 large eggs
2 tablespoons natural unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
Topping:
1 cup chilled heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar
Special Equipment
A 9"-diameter springform pan

Steps:

  • For cake:
  • Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess.
  • Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
  • Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
  • Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
  • Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools). DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.
  • For topping:
  • Using an electric mixer on mediumhigh speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.
  • Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.

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Top Asked Questions

How do you melt chocolate for a chocolate cake?
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.
How do you make a chocolate egg white cake mix?
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.
How do you make an orange liqueur chocolate cake?
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.

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