Richard Sax’s Chocolate Cloud Cake
110g dark cooking chocolate, chopped
120g milk cooking chocolate, chopped
110g unsalted butter, cut into 1 tbs pieces.
6 large eggs
1 cup (200g) sugar
2 tbs cognac or Grand Marnier (optional)
finely grated zest of 1 orange (about 1 tbs; optional), use a microplane rather than a zester
I only very rarely use liqueur and or orange zest
Whipped Cream
355g, thickened cream, very cold
3 tbs icing sugar
1 tsp vanilla extract
unsweetened cocoa powder and or dark and milk chocolate shavings, for topping
Preheat the oven to 160 degrees celsius (fan-forced). Position the rack in the centre of the oven.
Line the bottom of a 20cm springform cake tin with baking paper. Do not butter the pan and baking paper.
Carefully melt the chocolate in the microwave. Do this on high for 1 minute, stir, then in 30 second bursts, followed by stirring each time, until the chocolate is melted.
When the chocolate is melted, add the butter and whisk until melted and combined with the chocolate.
In two small bowls, separate 4 of the eggs.
In a large bowl, whisk 2 whole eggs and the 4 egg yolks with half a cup (100g) of the sugar until just combined.
Slowly whisk in the warm chocolate mixture.
Whisk in the cognac and orange zest if using.
Using a cake mixer, beat the 4 egg whites on medium speed until foamy, about 2 minutes.
Gradually add the remaining 100g (1/2cup) sugar and beat on medium high speed until glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more. There really is a clear difference between soft shape holding peaks versus stiff egg whites. Watch this carefully.
Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites.
Scrape the batter into the pan and smooth the top.
Place cake tin on a rimmed baking tray and bake until the top is puffed and cracked and the centre is no longer wobbly, about 35 to 40 minutes. Be careful not to overbake cake.
Let the cake cool in the pan on a wire rack. The centre of the cake will sink as it cools, forming a crater of sorts, this is good. Leave the cake to completely cool on the rack.
To make the whipped cream, whip the cream, icing sugar and vanilla in a large bowl of your cake mixer until billow, soft - not stiff - peaks form.
Using a spatula, fill the sunken centre of the cake with whipped cream, swirling the cream to the edges of the crater. Dust the top lightly with cocoa powder.
Chill for 30-60 minutes before serving.
Run the knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.