Chocolate Cloud Cake

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No flour and No butter, just 4 ingredients.
Delicate and delectable.
Melt chocolate in a bowl, then whisk in the
sugar and egg yolks until well combined.
 In another bowl, beat egg whites to soft peaks.
 Whisk  1/3 of the egg whites into the chocolate.
 Fold in the remaining egg whites gently with a
rubber spatula. Do not overmix.
Pour the batter in a dish and set the dish in a
larger pan, like a roasting pan.  You’re going to
bake it in a water bath. It’s easy, just fill
the roasting pan with boiling water until it’s
halfway up the sides of the dish.
 A water bath helps it bake gently and stay moist.
 Bake until puffed and just set.
 Let cool 5 minutes.
Dust with powdered sugar just before serving.
Serve warm.
Chocolate Cloud Cake
1/2 C sugar
5  eggs, separated
1 bag (6 oz) semisweet chocolate chips
pinch salt
Powdered sugar for dusting
Bring a kettle of water to a boil for the
water bath. Butter a shallow 2-qt baking
(casserole) dish and sprinkle with sugar,
tapping out excess.
In a large bowl, beat egg whites on high until
soft peaks form. In another large bowl melt
the chocolate in the microwave for 1 minute.
Remove and stir to melt completely. Whisk in
the sugar, then whisk in egg yolks. Whisk in
about 1/3 of the egg whites. Add the remaining
egg whites and gently fold in using a rubber
spatula just until combined.
Transfer to the baking dish. Set the dish
 in a roasting pan, and pour enough boiling
 water into the pan to come about 1 inch up
the sides of the dish. Bake @350º until
puffed and just set, about 25-35 minutes.
Center of cake should barely move when
jiggled. Let cool 5 minutes. Dust with
powdered sugar just before serving warm.





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