Chocolate Cloud Cake

{Photographs: Decorator’s Notebook | Recipe: adapted from Sophie Dahl}

I’ve never been to heaven, but I bet this is what angels eat for breakfast. Light as a feather, gooey in the middle and completely flourless, this may not be the prettiest cake you’ve ever made, but I promise you it will be one of the yummiest!

CHOCOLATE CLOUD CAKE

300g plain chocolate, broken into pieces

225g caster sugar

175ml boiling water

225g salted butter, cubed

6 free-range eggs, separated

2 tsp vanilla extract

1 | Preheat the oven to 180 ͦ c / Gas Mark 4. Grease a 23cm springform cake tin then dust the base and sides with cocoa.

2 | Place the chocolate and caster sugar into a food processor and whizz until a fine powder forms. Add the boiling water, butter, egg yolks and vanilla. Blend again until smooth and well combined. Transfer to a large mixing bowl.

3 | Place the egg whites into a separate glass bowl and whisk with an electric beater until you have stiff, snowy-white peaks. It’s essential that your bowl and beaters are absolutely clean before you do this as the slightest bit of grease will stop your egg whites whisking properly… I rinse mine with boiling water and dry them with a fresh tea towel to make sure.

4 | Fold the egg whites into the chocolate mixture with a metal spoon, in two additions, until just combined. Pour into the prepared cake tin and bake in the centre of the oven for 45 – 55 minutes until a skewer inserted into the centre of the cake comes out with just a few moist crumbs. The cake will still look wobbly – this is a good thing as it means it will have a lovely gooey middle.

5 | Run a knife around the edge of the cake straight away then allow the cake to cool completely in the tin. It will quickly sink but don’t worry… this is all part of its rustic charm! When cool, chill in the fridge for 2-3 hours before serving on its own or with creme fraiche and red berries.

TIP: This cake gets even better on the second day so it’s a perfect prepare-ahead dinner party dessert.