Here’s a dreamy, ultra-light Flourless Cloud Cake — a soft, airy chocolate or vanilla-based dessert that’s somewhere between a soufflé and a mousse. With no flour, it’s naturally gluten-free, rich in flavor, and melts in your mouth like a cloud ✨
🍫 Flourless Chocolate Cloud Cake
Ingredients:
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200g (7 oz) dark chocolate (60–70% cocoa), chopped
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100g (7 tbsp) unsalted butter
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1 tsp vanilla extract
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1/4 tsp salt
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5 large eggs, separated
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2/3 cup (130g) granulated sugar (divided: 1/3 cup + 1/3 cup)
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Optional: 1/4 tsp cream of tartar (helps stabilize egg whites)
🔪 Instructions:
1. Prep the Pan & Oven:
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Preheat oven to 325°F (160°C).
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Line the bottom of an 8-inch (20cm) springform pan with parchment.
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Butter the sides and dust lightly with cocoa powder (optional). Wrap the outside with foil if using a springform, to prevent leakage during a water bath (optional but helps texture).
2. Melt Chocolate & Butter:
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In a heatproof bowl over a pot of simmering water (double boiler), melt chocolate and butter together. Stir until smooth.
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Remove from heat. Stir in vanilla and salt. Cool slightly.
3. Whip Egg Yolks + Sugar:
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In a bowl, whisk egg yolks with 1/3 cup sugar until pale, thick, and creamy (about 2–3 minutes).
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Slowly whisk in the slightly cooled chocolate mixture.
4. Whip Egg Whites:
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In a clean bowl, whip egg whites (and cream of tartar, if using) until soft peaks form.
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Gradually add the remaining 1/3 cup sugar and continue beating until stiff peaks form.
5. Fold & Bake:
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Fold a spoonful of the whipped whites into the chocolate mix to lighten it.
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Then gently fold in the rest — don’t deflate!
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Pour into prepared pan. Smooth top.
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Bake for 35–40 minutes, or until the top is puffed and cracked and a skewer comes out with moist crumbs (not wet batter).
6. Cool & Collapse (that’s the magic):
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Let cool in pan. Cake will collapse in the center as it cools — creating a soft, mousse-like middle with a delicate crust.
🕊️ Serving Ideas:
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Dust with powdered sugar or cocoa powder
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Serve with whipped cream, mascarpone, or crème fraîche
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Fresh berries or a drizzle of raspberry coulis work beautifully