Mel and Mal's Chocolate Cloud Cake

  • 250g dark chocolate
  • 125g softened butter
  • 6 eggs, 2 whites and 4 separated
  • 175g caster sugar
  • 2tbs Cointreau orange liqueur
  • Grated zest of 1 orange
  • For fillng:
  • 500ml double cream
  • 1tsp vanilla extract
  • 1tbs Cointreau

A deliciously moist and light cake, just the thing for afternoon tea!

Using egg whites, this cake is a light as a feather - or cloud - and is fantastic for an afternoon tea.

Alternatively, at home we have this as a dessert - just cut a slab and serve with fruits of the forest and dollops of fresh cream on the side. Delicious!

Serves : 8        Prep/Cooking Time : 1hr 20 mins


Mix the Cake Ingredients

Preheat the oven to 180°C

Melt the chocolate (see "Basics" section on how to)

Beat the 2 eggs and 4 egg yolks with 75g caster sugar

Gradually add the chocolate mixture, cointreau and orange zest

Add the Cloud

In a 2nd bowl whisk the egg whites until foamy

Gradually add 100g caster sugar

Whisk until whites are holding their shape but not too stiff

Lighten the chocolate mixture with a dollop of egg white

Fold the remainder of egg whites into chocolate carefully

Bake & Finish

Pour into square 23cm springform baking tin

Bake for 40 mins until risen and cracked with centre not wobbly

Cool the cake completely

For the topping, whip the double cream until soft

Add Vanilla extract and beat. Continue to whisk until cream is firm but not stiff

Slice the cake in half carefully, spread the cream on the bottom layer, place the top layer back on top, then sprinkle with dusted cocoa powder

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES