Here’s a dreamy, light-as-air Flourless Cloud Cake recipe — rich like a chocolate truffle inside, with a delicate, soufflé-like top that gently falls as it cools. It’s naturally gluten-free, made with just a few simple ingredients, and absolutely perfect for special occasions or elegant desserts.
🍫 Flourless Cloud Cake
(Also known as Chocolate Cloud Cake or Fallen Chocolate Soufflé Cake)
🕒 Total Time: ~1 hour (plus cooling)
Yields: One 9-inch cake (serves 8–10)
🧾 Ingredients:
-
7 oz (200g) bittersweet or dark chocolate (60–70%), chopped
-
½ cup (113g) unsalted butter, cubed
-
¾ cup (150g) granulated sugar, divided
-
4 large eggs, separated
-
1 tsp vanilla extract
-
Pinch of salt
-
Optional: Powdered sugar or cocoa for dusting
-
Optional topping: Fresh whipped cream or berries
🔪 Instructions:
1. Preheat oven:
-
350°F (175°C).
-
Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Melt chocolate & butter:
-
In a heatproof bowl, melt the chocolate and butter together over a pot of simmering water (double boiler style), stirring until smooth.
-
Remove from heat and stir in vanilla and ½ cup sugar.
-
Let cool for 5 minutes, then whisk in the egg yolks, one at a time.
3. Whip egg whites:
-
In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.
-
Gradually add the remaining ¼ cup sugar and beat until glossy, stiff peaks form.
4. Fold gently:
-
Stir a big spoonful of the whipped egg whites into the chocolate mixture to lighten it.
-
Gently fold in the rest using a spatula, being careful not to deflate the batter.
5. Bake:
-
Pour batter into prepared pan and smooth the top.
-
Bake for 25–30 minutes, or until the top is puffed and slightly cracked, and a toothpick inserted near the edge comes out clean (center will be soft).
6. Cool:
-
Let the cake cool in the pan. It will deflate and crack — that’s part of its charm!
🍽️ Serving Suggestions:
-
Dust with powdered sugar or cocoa powder
-
Add a dollop of whipped cream, mascarpone, or Greek yogurt
-
Garnish with fresh raspberries, strawberries, or a drizzle of ganache
💡 Tips:
-
Make ahead: This cake is even better the next day. Store covered at room temp or chilled.
-
Want it more gooey? Bake closer to 25 minutes. For more structure, go for 30.
-
Flavor twist: Add ½ tsp espresso powder or a pinch of cinnamon for extra depth.