Chocolate Cloud Cake (Flourless)

If you’re a chocolate lover, this dark chocolate rich cake will leave you salivating! And the best part is, even if you’re not one (like me), you will still end up drooling over it!

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I know it’s not the best picture, but I’m definitely working on my photography skills. I’m sure I’ll get there someday 😛

Anyway, so as I was saying, this chocolate cake is the perfect combination of rich and moist. AND super delicious! How great is that! I’m really not a chocolate person, but even I couldn’t keep my hands off it. 😀 Since this is only my second post, you guys wouldn’t know that I’m a big big Nigella fan. She’s such an inspiration. And luckily, all her recipes have turned out soooo well for me. So, this is an adaptation of her recipe. Trust me, hands down, the best chocolate cake I’ve ever had.

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I personally don’t like very heavy cakes because it sort of overfills you. A lot of chocolate cake recipes are so heavy with all the buttercream or ganache, that I never seem to enjoy them as much. However, the reason why it’s called a cloud cake is precisely because it is so light, yet so rich. The key to a good cake is always the ingredients used. It is SO important to use good quality ingredients, especially while working with chocolate. Using good quality ingredients really make all the difference. Moreover, it’s a flourless cake, which is why, it’s even more important to pay good attention to the quality of chocolate you’re using. I have used Lindt chocolates in this cake with 72% cocoa. It also has a subtle tinge of orange which sort of really elevates the flavour, and brings that lightness to the cake with all the heaviness of chocolate. I have paired it up with whipped cream & some fresh strawberries & cherries. Feel free to throw in some more berries, like raspberries or blackberries.

Just a few points you should keep in mind before starting:

  • Since it’s a flourless cake, only egg whites are used to lift the cake. So it’s very important to whisk the egg whites properly and gently fold them into the batter.
  • While melting chocolate, if you’re using the double boiler method, do not stir the chocolate for the first 5-10 minutes or until slightly melted. Let it sit for a while before stirring.

I guess we are good to go! Do try the cake, and let me know if you’re in heaven already!



For the cake:

  • 250 gms dark chocolate (minimum 70% cocoa solids)
  • 125 gms unsalted butter (softened)
  • 6 large eggs (2 whole, 4 separated)
  • 170 gms castor sugar
  • grated zest of 1 orange(optional)


For the cream topping:

  • 200 ml whipping cream/ heavy cream
  • 1 tsp vanilla extract
  • Fresh strawberries & cherries (for topping)



For the cake: 

  1. Grease a 9’’ springform cake tin with butter and dust with flour. Tap out the extra flour.
  2. Melt the chocolate either in a double boiler or a microwave. Once the chocolate is melted, let the butter melt in the warm chocolate.
  3. Beat the 2 whole and 4 egg yolks with 70 gms of the castor sugar. Gently fold in the melted chocolate and orange zest.
  4. Preheat the oven to 180 C.
  5. In another bowl, whisk the 4 egg whites until foamy. Gradually add the 100 gms of sugar and whisk until the egg whites are just holding their shape but not too stiff.
  6. Lighten the chocolate mixture with a spoon of egg whites, and then gently fold in the rest of the whites using a spatula.
  7. Pour the batter into the prepared tin and bake for 35-40 minutes or until the cake has risen and cracked and the centre is no wobbly. Don’t worry about the rough or cracked edges.
  8. Cool the cake in its tin. The middle of the cake will sink as it cools. Remove the cake from the tin onto a cake plate or a cake stand.


For the cream topping and assembling the cake: 

  1. Whip the cream until it forms soft peaks. Add the vanilla extract and continue whipping until the cream is firm but not too stiff.
  2. While serving, fill the centre of the cake with the whipped cream, spreading it out gently towards the edges of the cake. However, do not spread the cream to the extreme edges in order to cut the cake neatly. Refrigerate the cake for 15 mins.   Randomly place the strawberries and the cherries in the centre of the cake on top of the cream. (You can decorate as you like.) You are ready to serve!




6 thoughts on “Chocolate Cloud Cake (Flourless)

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