Chocolate Cloud Cake Recipe 475

CHOCOLATE CLOUD CAKE

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 CLOUD CAKE

Steps:

• Preheat oven to 350 degrees F and position rack in the center.
• Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.
• Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. 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. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.
• 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.
• 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. 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. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.
• Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.
• Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. 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. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

CHOCOLATE CLOUD CAKE

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 RECIPE - (4.7/5)

Steps:

• Make the cake: Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with a round of wax paper. (Do not butter the pan or the paper, that's a definite no-no.) Melt the chocolate in a bowl set over but not touching gently simmering water. Remove the bowl from the heat and whisk in the butter until it's melted. Set aside. In another bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Slowly whisk in the warm chocolate mixture. Whisk in the cognac or Grand Marnier and the orange zest, if using. 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 peaks that hold their shape but aren't quite stiff. Gently, gently fold about 1/4 of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Pour the batter into the pan and smooth the top. Bake the cake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to over-bake the cake. Cool the cake in the pan on a wire rack. The center of the cake will sink as it cools, forming a sort of crater. Put the finishing touches on the cake: When ready to serve, whip the cream with the confectioners' sugar and vanilla until not quite stiff. Using a spatula, carefully fill the sunken center of the cake with the whipped cream, pushing the billowy cream gently all the way to the edges of the cake in decorative swoops and swirls. Sprinkle the top lightly with cocoa powder. Run the tip of a knife around the edge of the cake, carefully remove the side of the pan, and serve.

BEST MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE CAKES WITH LIQUID CENTERS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter and flour four 4 ounce ramekins or custard cups.
• In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
• Beat the eggs, egg yolks and sugar together until light colored and thick.
• Beat together the melted chocolate and butter. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
• Divide the batter between the four molds and bake at 450 degrees F (230 degrees C) for 6 to 7 minutes. The centers of the cakes will still be quite soft. Invert cakes on serving plates and let sit for about 15 seconds, then unmold. Serve immediately with fresh whipped cream, if desired.