Chocolate Cloud Cake

Makes one 8-inch cake serving 6-8 (This is very rich. Cut it into six wedges for decadence or 8 wedges for the more sensible.)

Recipe from Richard Sax via Food52

Husband-Tested in Alice’s Kitchen

This is the cake you make when a special occasion dessert is called for.  This is quite easy to prepare and so indulgently delicious, especially for chocolate-lovers.  You can make the cake in the morning of a party and while the cake is cooling, the pan can be washed and stored away.  When dessert time comes, brew up some coffee and whip the cream.  Wowza!

Cake:

8 oz. (225 g) best-quality bittersweet chocolate, coarsely chopped

½ cup (110 g) unsalted butter, room temperature and cut into 1-Tablespoon pieces

6 large eggs, room temperature

1 cup (200 g) sugar, divided

2 Tablespoons cognac or Grand Marnier

Finely grated zest of 1 orange

Whipped Cream:

1 ½ cups (355 g) heavy cream, very cold

3 Tablespoons powdered sugar

1 teaspoon pure vanilla extract

Unsweetened cocoa powder and/or bittersweet chocolate shavings, for decoration

To make the cake, heat the oven to 350F (175C) with a rack in the center.  Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.  (Do not butter the pan and parchment.)

Melt the chocolate in a heatproof owl set over but not touching gently simmering water in a saucepan.  You can whisk it occasionally to help it along.  When the chocolate is melted, remove the bowl from the heat and whisk in the butter until smooth.  Set aside.

In two small bowls, separate 4 of the eggs.  In a large bowl, whisk 2 whole eggs and the 4 egg yolks with ½ cup (100 g) of the sugar just until combined.  Slowly whisk in the warm chocolate mixture.  Whisk in the cognac and the orange zest. 

Using a mixer with a whisk attachment and a separate bowl, beat the 4 egg white until foamy.  Gradually add the remaining ½ cup (100 g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff and dry.  Very gently, fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.  Scrape the batter into the prepared springform pan and gently smooth the top. 

Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35-40 minutes.  Be careful not to bake the cake beyond this point.

Let the cake cook in the pan on a rack.  The center of the cake will sink as it cools, forming a sort of crater.  This is a good thing!  Let the cake cool completely on a rack.

While the cake is cooling, put the bowl you plan to use to prepare the whipped cream in the refrigerator along with a whisk.  Whipping cream is much easier to make when everything is quite cold. 

Whip the cream, powdered sugar and vanilla in a large bowl with a mixer that has a whisk attachment.  Whip until the cream is billowy, soft (not stiff) peaks form.

Just before you plan to serve the cake, top it with the cream.  Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater.  Dust the top lightly with cocoa powder.  (If you wish, you can top it with chocolate shavings.)

Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.

Store any leftovers airtight in the refrigerator.  The cake won’t be as presentable and will have a more mousse-like texture.