Chocolate Cloud Cake

For the last 5 or so years around mid Feb. I made a Chocolate Raspberry Torte but this year I decided to try something different.  Both are flourless cakes but this one is topped with whipped cream instead of raspberry syrup and raspberries.  The recipes for both cakes are listed below to show the differences.

CHOCOLATE CLOUD CAKE         Serves: 8-12   Nigella Lawson

for the cake

9 oz bittersweet chocolate (minimum 70% cocoa solids)

9 tablespoons unsalted butter (softened)

6 large eggs (2 whole, 4 separated)

¾ cup superfine sugar

2 tablespoons cointreau (optional)

grated zest of 1 orange (optional)

for the cream topping                    Note the whipped cream does not have any sugar added and I thought that was a mistake so I               added about a quarter cup.

2 cups heavy cream

1 teaspoon vanilla extract

1 tablespoon cointreau (optional)

½ teaspoon unsweetened cocoa powder (for sprinkling)

Method

Preheat the oven to 180°C/gas mark 4/350ºF.

Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment.

Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.

Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.

Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.

When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.

Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

This torte is really really rich.

Chocolate Raspberry Torte          12 servings

1 cup unsalted butter

1 pound semisweet chocolate

1 cup sugar

1/2 cup unsweetened cocoa powder

1/2 cup sour cream

1 teaspoon almond extract

6 eggs, separated and at room temperature

TOPPING

1/2 cup seedless raspberry jam

3 cups fresh raspberries

Preheat oven to 400 degrees. Lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust with flour. Over low heat, melt butter with chocolate. Remove from heat. Combine sugar with cocoa and whisk into chocolate. Whisk in sour cream, extract and egg yolks.

In a separate bowl, whip egg whites to soft peaks and fold into chocolate one third at a time. Turn mixture into cake pan, set it in a large roasting pan, and pour in enough hot water to go 1 inch up sides of cake pan. Bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the sides firm. Remove from oven and cool on a rack. Refrigerate cake overnight.

The next day, remove cake from pan. Invert a plate on top, then flip pan over. Peel off parchment paper. Spread raspberry jam over top, then smother with raspberries. To make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.

(From “Angels in My Kitchen: Divine Dessert Recipes” by Caryl Westwood, Celestial Arts.)