Monday, March 7, 2011

Nigella's chocolate cloud cake

I saw Nigella cook this on her TV show while I was home sick recently and knew I had to try it! The end result didn't disappoint - my sister honestly ate a half of it and the rest disappeared very quickly!

It lasted just long enough for me to get a photo...

This one is surprisingly easy. Nigella gives it an orange twist with zest and Cointreau but I've never been a fan of the whole choc-orange thing so I left it out and just used vanilla extract instead.

As usual, preheat your oven to 180c and line your cake tin (I used a springform tin).

Melt 250g of dark chocolate in the microwave, being careful not to let it burn. I used one block of good quality 85% cocoa chocolate and made the rest up with Old Gold (the good stuff is damn expensive!) Get 125g unsalted butter and stir it into the melted chocolate until it's smooth and glossy and looks delicious!

Place two whole eggs and four egg yolks (save the whites for later) into an electric mixer with 75g caster sugar and beat until the mixture is light and creamy then slowly add the chocolate mixture and 1 tsp vanilla extract and keep beating until combined. In a separate bowl beat the four egg whites until they're foamy and then gradually add 100g caster sugar. Beat until the whites are holding their shape but not too stiff.

Add a third of the whites mixture to the chocolate mixture and stir in to stabalise the mixture. Then add the rest of the whites and fold very gently to keep in as much air as possible. Pour the mixture into your prepared tin and bake for 35-40 minutes until the cake has cracked and isn't wobbly in the centre. Pop it onto a tray to cool. This is the part where I would have freaked out if I hadn't have read the recipe right through before I started - because the cake is flourless it will sink in the middle quite a bit as it cools. But it's all good!

Once the cake has cooled, whip up some cream and vanilla and fill the crater of the cake with it. Nigella sprinkles the top with a bit of cocoa through a fine sieve but I got some gorgeous fresh raspberries (surprise!) from the supermarket and popped them on top instead.

So we ate half of it straight away and then put the rest into the fridge. The next day it was even better - the cold had made it nice and fudgey in the middle - delicious!

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