There’s something very freeing about a cake that’s supposed to crack, and that’s exactly what this one does – right before your eyes. But it’s the incredibly light, cloud-like texture of this cake that makes it so special (and gives it its name) due to its airy, flourless batter and whipped cream topping.
Ingredients (serves 8-10)
250g good quality dark chocolate, chopped
175g caster sugar
300ml thickened cream
2 teaspoons icing sugar
Edible rose petals (optional)
Preheat oven to 180°C (160 fan-forced). Grease and line the base of a 23cm springform tin.
Melt the butter in a small saucepan. Once melted, remove from the heat and stir in the chocolate until smooth and glossy.
Separate 4 of the eggs and set the whites aside. Using electric beaters or a stand-mixer, beat the yolks and remaining 2 whole eggs with 75g of the caster sugar on high speed for 3-4 minutes or until really creamy. Gently fold in the melted chocolate mixture.
In another bowl, whisk the eggwhites until they’re just frothy, then slowly add the remaining caster sugar while whisking until the mixture holds soft peaks.
Add a table spoon of the whisked eggwhites to the chocolate mixture to loosen it, then gently fold in the rest, maintaining as much of the air in the mixture as you can.
Pour into the prepared tin and bake for approximately 35 minutes or until it is no longer wobbly around the edges (but still soft in the centre).
Leave the cake in the tin to cool.
Once cooled, whip the cream and icing sugar until very thick and velvety.
Run a knife around the edge of the cake to loosen it from the tin and carefully transfer to a serving plate.
Top with the whipped cream, berries and rose petals. Enjoy!
Recipe adapted from the ‘Chocolate pomegranate cloud cake’ in Special Delivery by Annabel Crabb and Wendy Sharpe