Chocolate Cloud Cake

I just came back from a weekend in Deauville where my sister, Vanessa, (who will hopefully join us one day on Sisterbakers) and her Greek family celebrated Greek Easter. Adam was so excited to see his cousins and participate in their chocolate egg hunt.


adam easter

pacques mai 2013


But the kids weren’t the only chocoholics.


For Sunday lunch, after an absolutely amazing slow-cooked lamb courtesy of my sister (did I mention Vanessa was a fantastic cook?), her sister-in-law, Carmen, made this mouth-watering, flourless, whipped chocolate cake from Nigella Lawson. I take absolutely no credit in it since I really didn’t change much. I just made it kid-friendly by not adding the alcohol that goes in the original version, lightened up on the sugar, and made it a little salty with the fleur de sel.




Thank you, Vanessa, and thank you, Carmen, for the fabulous chocolate concoction and the wonderful weekend! I’m going to have to come back… 😉



Serves 6




125 grams semisweet chocolate, chopped

70 grams unsalted butter

3 large eggs (1 whole, 2 separated)

70 grams caster sugar, divided

1 tsp fleur de sel (coarse sea salt)

  1. Preheat the oven to 180°C or 350 F and line the bottom of a small springform cake tin with baking parchment.
  2. Place the chocolate, the butter, and the fleur de sel in the microwave for 1 minute. Stir until the chocolate is completely melted.
  3. In the bowl of a stand mixer, whisk the egg whites and 50 g of sugar until the mixture stiffens and forms stiff peaks. Then pour it into a bowl and set aside. (You do not need to wipe down the mixer bowl.)
  4. Beat the whole egg and 2 egg yolks with 20g of the caster sugar until creamy, then, with the mixer on low speed, drizzle in the chocolate mixture.
  5. Lighten the chocolate mixture with a dollop of egg whites, then fold in the rest of the whites with a spatula.
  6. Pour into the prepared tin and bake for 35 minutes or until the cake is risen and cracked and the center is no longer wobbly.
  7. Cool the cake in its tin on a wire rack; the middle will sink as it cools.





Whipped Cream

125 ml heavy whipping cream

1 teaspoon vanilla extract

½ teaspoon unsweetened cocoa powder (for sprinkling)

  1. Whisk the cream vanilla until it has the consistency of whipped cream. Fill the crater of the cooled cake with it, then sift the cocoa powder over it.




chocolate cloud cake gabi


After observing the fluffy wonder for quite some time, Gabrielle decided it was safe to touch it. She was quite surprised when she found herself with a tiny handful of sticky whipped cream.


whipped cream


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