This flourless chocolate cloud cake is rich, fudgy and super chocolatey. Made with just 7 ingredients, this easy dessert is perfect for dinner parties or date night. And it’s naturally gluten free!
- 1/2 cup (113 g) unsalted butter, room temperature
- 9 ounces high quality semisweet chocolate, chopped
- 1 tablespoon Dutch-process cocoa powder, sifted
- 1 teaspoon espresso powder
- 5 large eggs, separated and at room temperature (about 170g of whites and 100g of yolks)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 2/3 cup (142 g) granulated sugar
- Adjust the oven rack to the lower third of the oven and pre-heat oven to 350˚ F. Spray the bottom only of a 9-inch round spring form pan with non-stick baking spray. Set aside.
- Melt the butter and chocolate in a double boiler on the stovetop over medium low heat. Stir often until shiny and smooth. Add the cocoa powder and espresso powder. Whisk to combine. Set aside.
- Create a double boiler by filling a saucepan with 2-3 inches of water, and place a heat safe bowl over it. The heat safe bowl should not touch the water in the saucepan. Gently heat the water (but do not boil or simmer) and stir until the chocolate and butter are melted.
- Separate the eggs, adding the yolks to a medium bowl with the vanilla and whisk together. Add the whites to the bowl of a standing mixer fitted with the whisk attachment.
- Add the cream of tartar to the bowl with the egg whites. Whip the egg whites on medium-low until they begin to form bubbles. Slowly turn up the speed to medium-high until the whites form soft peaks. While keeping the mixer on medium-high, slowly add in the sugar, one tablespoon at a time, until the whites form stiff peaks.
- Fold in about a third of the whites to the yolks. Fold the melted chocolate/butter mixture into the yolks mixture. Finish by adding the remaining whipped whites in three additions. Gently fold in the whites with a large spatula just until there are no longer any streaks of melted chocolate or egg whites. Be careful not to over mix as this will deflate the egg whites and compromise the texture of the cake.
- Pour the mixture into the prepared spring form pan. Smooth the top with an offset spatula.
- Bake for 30-35 minutes. It is done when the top has puffed up and then has cracked but beneath the cracks, it still looks moist. The top will have a smooth, matte finish. Allow the cake to cool in the pan for about 20 minutes before running a knife along the edge of the cake to release the sides. Unhinge the spring form pan. The cake will deflate as it cools.
Serve at room temperature.
Store tightly wrapped in the refrigerator for up to 4 days.
Cake may be frozen tightly covered for up to 3 months. Defrost at room temperature before serving.
Keywords: chocolate cloud cake, flourless chocolate cake, fallen chocolate cake