- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
- Cooling Time: 45 minutes
- Total Time: 1 hour 40 minutes
- Difficulty: Easy to Intermediate
- Servings: 10 slices
Ingredients
- 200 g dark chocolate (70% cocoa), chopped
- 120 g unsalted butter
- ¾ cup granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
- ½ teaspoon cream of tartar (optional, for stable egg whites)
- Powdered sugar for dusting
- Fresh berries or whipped cream for serving (optional)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 170°C (340°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. This prevents sticking and makes removal easier after baking.
Step 2: Melt Chocolate
Place the chopped dark chocolate and butter into a heatproof bowl. Melt gently over simmering water or microwave in short intervals, stirring until smooth. Allow the mixture to cool slightly before continuing.
Step 3: Mix the Egg Yolks
In a separate bowl, whisk the egg yolks with half of the sugar until the mixture becomes pale and creamy. Add the vanilla extract and stir well.
Gradually pour the melted chocolate into the egg yolk mixture while whisking continuously. Mix in the cocoa powder until smooth and glossy.
Step 4: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Slowly add the remaining sugar while beating until stiff, glossy peaks develop.
The whipped egg whites are what create the cake’s signature cloud-like texture, so avoid overbeating.
Step 5: Fold Together
Using a spatula, gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it.
Carefully fold in the remaining egg whites in two additions using slow, gentle motions. Take care not to deflate the mixture.
Step 6: Bake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until the top is set and slightly cracked while the center remains just a little soft.
Do not overbake, as the cake continues cooking while cooling.
Step 7: Cool
Allow the cake to cool in the pan for 15 minutes.
Transfer it to a wire rack and cool completely before removing the parchment paper.
The cake may sink slightly in the center—this is completely normal and gives it its beautiful cloud-like appearance.
Step 8: Serve
Dust generously with powdered sugar.
Serve with whipped cream, chocolate shavings, fresh strawberries, raspberries, or vanilla ice cream for an extra-special presentation.
Tips for Success
- Use high-quality dark chocolate for the richest flavor.
- Ensure no egg yolk gets into the egg whites before whipping.
- Fold gently to keep as much air in the batter as possible.
- Allow the cake to cool completely before slicing.
- Store leftovers in an airtight container for up to three days.
- For a richer dessert, drizzle with warm chocolate ganache before serving.
Serving Suggestions
Chocolate Cloud Cake pairs beautifully with:
- Fresh raspberries
- Strawberries
- Blueberries
- Vanilla whipped cream
- Chocolate sauce
- Espresso or freshly brewed coffee
- Vanilla ice cream
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Carbohydrates: 24 g
- Protein: 6 g
- Total Fat: 23 g
- Saturated Fat: 13 g
- Cholesterol: 125 mg
- Sodium: 90 mg
- Fiber: 3 g
- Sugar: 19 g
- Calcium: 35 mg
- Iron: 3 mg