Nigella’s flourless chocolate cloud cake
A simple flourless chocolate cake with only chocolate, eggs, sugar and butter
I am always on a quest for the ‘best’ flourless chocolate cake … and we have tried many recipes. I have been wanting to try this one for ages, but every weekend something else seems to take priority in terms of baking. So, I finally got around to making it, and let me tell you, this is the best flourless chocolate cake I have had so far! It was light, very chocolate-y and very tasty. Adapted from Nigella Lawson’s recipe (which included Cointreau and other things), I highly recommend you try it, if you love chocolate cake that is!
And I have also just discovered that it works really well being dairy-free as well. Just substitute margarine (or non-dairy shortening) for the butter and non-dairy chocolate and it almost tastes the same! Also, whip up some chilled coconut milk instead of the cream on the top and you’ll be in chocolate heaven!
- 250g dark chocolate (dairy-free if needed)
- 125g unsalted butter, softened (dairy-free if needed)
- 6 eggs
- 175g caster sugar
- 500mL cream (or coconut cream)
- 1 tsp vanilla extract
- grated chocolate for sprinkling
- Preheat the oven to 180C/350F.
- Line the bottom of a 23cm springform cake tin with baking parchment.
- Melt the chocolate either in a double boiler or a microwave, then let the butter melt in the warm chocolate.
- Beat 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture.
- In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g 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 40-45 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.
- Just prior to serving, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin.
- Whip the cream until it is soft and add the vanilla until the cream is firm but not stiff.
- Fill the centre crater of the cake with the whipped cream, easing it out gently towards the edges of the cake and sprinkle grated chocolate on top for decoration.