After something decedent for Christmas dessert that isn’t full of sugar and flour? This Chocolate Cloud Cake is light and airy, and deliciously chocolatey. It is a little bit ‘naughty’ (lol), but also super rich, so you only need a slither to satisfy your taste buds!
- 350g dark chocolate, broken into pieces
- 50g butter
- 2 tbsp honey (optional)
- 10 eggs, separated
- ½ tsp vanilla powder
- thick cream, coconut cream or yogurt, to serve (optional)
- Preheat the oven to 180°C (fan-forced). Line a 20 cm springform cake tin with baking paper and oil well with coconut oil.
- First melt the chocolate and butter. Add a little boiling water to a saucepan and heat until simmering. Place the chocolate pieces and butter in a heatproof bowl, then set the bowl over the simmering water, but do not allow the base of the bowl to touch the water or any water to get into the bowl. Stir until the chocolate and butter are melted. Stir in the honey (if using) and set aside to cool slightly.
- In a bowl beat the egg whites until stiff peaks form.
- Place the egg yolks and vanilla in another bowl and blend well. Slowly add the melted chocolate mixture and mix well (make sure it is not hot as you don’t want to cook the eggs). Gently fold in the egg whites, keeping as much lightness and air in the mixture as you can. The purpose of folding is to retain the air you have beaten into the whites – use a light touch, and never use an electric mixer for this step. Pour the batter into the prepared tin.
- Reduce the oven temperature to 150°C and bake for 35 minutes or until a skewer inserted in the centre comes out clean. Place the tin on a wire rack to cool completely. Serve with a dollop of cream, if liked.
- The cake will keep in an airtight container in the fridge for up to 4 days.
Recipe from one of my favourite cookbooks, I Am Food by Anthia Koullouros