Chocolate Cloud Cake
8 oz good quality semi-sweet chocolate (I used 60%)
1 stick (1/2 cup) butter, cut into pieces
6 large eggs: 2 whole, 4 separated
1 cup sugar
Preheat oven to 350 degrees. Line the bottom of an 8″ springform pan with wax paper (I used parchment).
Melt the chocolate and butter in a bowl set over hot water and allow to cool. In mixer bowl, whisk the 2 whole eggs and 4 yolks with 1/2 cup of the sugar. Add in the chocolate mixture. Beat the egg whites with an electric mixer until foamy, (make sure everything is grease-free!) then add the remaining sugar and whisk to stiff peaks.
Fold in chocolate mixture, then pour into pan. Bake 35-40 minutes, until cake is puffed and cracked (don’t over bake). The center will fall as the cake cools.
If you don’t have a springform pan, do yourself a favor and line the sides and bottom of your pan with parchment paper. This cake worked out fine, but it did get a bit smushed when I tried to flip it out of the pan.
Whipped Cream Topping:
1 1/2 cups heavy cream, well chilled
3 TBSP powdered sugar
1 tsp vanilla extract
Whip the cream with the sugar and vanilla until stiff peaks and fill the cake center. Top with shaved chocolate.
This cake is flour-free and delicious. I think it has room for improvement, though. The next time I make it, I may try adding some seedless raspberry jam filling to the sunken center before topping with the whipped cream. Or I may decide to go all Black Forest on this cake and use cherry pie filling instead.