Chocolate Crater Cloud Cake
From mystic_river1 17 years ago
- 40 minutes to make
- Serves 10
The cake is a melting, dark, flourless, chocolate base, the sort that sinks damply on cooling; the fallen center (the crater)is then filled with clouds of softly whipped cream and sprinkled with cocoa powder. Richard Sax says in his cook book 'intensity, then relief, in each bite'. Read more See less
Ingredients
- 9 ounces bittersweet chocolate, minimum 70% cocoa solids shopping list
- half cup unsalted butter, softened shopping list
- 6 eggs: 2 whole, 4 separated shopping list
- three-quarters cup superfine sugar shopping list
- 2 tablespoons Cointreau (optional) shopping list
- grated zest of 1 orange (optional) shopping list
- 9 inch springform cake pan shopping list
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- for the cream topping: shopping list
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- 2 cups heavy cream shopping list
- 1 teaspoon vanilla extract shopping list
- 1 tablespoon Cointreau (optional) shopping list
- half teaspoon unsweetened cocoa powder for sprinkling shopping list
How to make it
- Preheat the oven to 350ºF.
- Line the bottom of the cake pan 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 1/3 cup of the 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 remaining sugar and whisk until the whites are holding 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 35-40 minutes or until the cake is risen and cracked and the centre is no longer 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 cake from its pan. 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.
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- You can make this into an Easter Nest Cake by folding 7 ounces of melted chocolate into the cream topping and dotting with sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and the cream.
The Rating
Reviewed by 5 people-
OMG!! One of my favourite..Thanks for sharing with us.
ahmed1
in Cairo loved it
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YOU are going to get me fat with all these cake recipes,but at least it will be worth it!lol thanks:0
zanna
in MOUNT CLEMENS loved it
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I like that you use Cointreau in both the cake and the whipped topping.
Michael
trigger
in loved it
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