Derreta 250gr de chocolate meio-amargo (250g dark chocolate, minimum 70% cocoa solids) com 125g de manteiga sem sal em banho-maria. Bata 4 claras em neve e coloque 100g (6 a 7 colheres de sopa) de açúcar de confeiteiro, uma à uma. Misture firme com uma colher 4 gemas, 2 ovos inteiros, 75g de açúcar de confeiteiro, raspas de laranja e 3 colheres de sopa de Cointreau (se não tiver, qualquer outro licor) Despeja o chocolate na mistura de ovos, colocando uma colher da mistura de ovos no chocolate e misturando vigorosamente e depois misturar com mais cuidado. No final, misture delicadamente as claras batidas. Forre a forma com papel vegetal. Coloque no forno a 180º por 40m. Quando tirar do forno, ele vai murchar. Coloque chantily no centro e polvilhe com cacau em pó.
Chocolate Cloud Cake
250g dark chocolate, minimum 70% cocoa solids
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar
2 tablespoons Cointreau (optional)
grated zest of 1 orange (optional)
23cm springform cake tin
for the cream topping:
500ml double cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
half teaspoon unsweetened cocoa powder for sprinkling
How to Make
Preheat the oven to 180ºC/gas mark 4.
Line the bottom of the cake tin with baking parchment.
Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here. Whip the cream until it’s soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.
You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa. Leave the Cointreau out of both the cake and the cream.