Today’s Cake is a tad fancier than yesterday’s. Sometimes it is handy to know at least one recipe for gluten free guests. Amongst the ingredients you’ll find lots of chocolate, copious eggs and cream but no flour or gluten. While I haven’t always got these ingredients in the pantry it’s well worth stocking up for the occasional special event. The photos below are of my sister’s 16th birthday present before being devoured by a dormitory of hungry girls. It is taken from “Nigella Bites” by Nigella Lawson. (for the sake of copy right this link should take you to the recipe, and here’s a brief summary anyway)
Chocolate Cloud Cake
250 g dark chocolate ( 70% + cocoa solids)
125g unsalted butter
6 eggs (2 whole, 4 separated)
175g caster sugar
2 tablespoons Cointreau
Grated zest 1 orange
Grease and line a 23 cm spring form tin. Preheat oven to 180 celcius.
Melt chocolate in a double boiler. Cut butter into cubes and add to chocolate to melt. Stir to combine and set aside to cool.
Beat 2 whole eggs and egg yolks with 75g of sugar. Fold in chocolate and butter as well as cointreau and orange zest.
Whisk egg whites until foamy. Slowly add remaining sugar and whisk until whites form soft peaks. Add a spoonful egg whites to chocolate mix and stir. Fold chocolate mix into egg white mixture.
Pour into prepared tin. Bake for 35-40 minutes until cake has risen and cracked, and centre is no longer wobbly.
The cake settles and falls as it cools, becoming a wonderfully dense chocolaty mass. This is best served with whipped cream, which also helps to hide the crater like surface.