Chocolate Cloud Cake

Ingredients

• 9 oz Semi‑Sweet Chocolate Bar (high‑quality chopped bar, not chips)
• 1 stick Unsalted Butter (softened, cut into cubes)
• 0.5 cup Granulated Sugar (for whipping egg whites)
• 2 tbsp Unsweetened Cocoa Powder (adds extra chocolate depth)
• 1 tsp Espresso Powder (enhances chocolate flavor without tasting like coffee)
• 1 tsp Cream of Tartar (stabilizes egg whites)
• 1 tsp Vanilla Extract (pure, high‑quality)
• 5 Large Eggs (room temperature, separated)

Instructions

1. Melt Chocolate and Butter

   Set a double boiler over medium‑high heat. Add the chopped 9 oz chocolate bar and 1 stick (½ cup) unsalted butter. Stir constantly until the mixture is completely smooth and glossy.

   Time: PT5M

2. Cool Melted Mixture

   Remove the bowl from heat and let the chocolate‑butter mixture sit for a few minutes until it thickens slightly but is still pourable.

   Time: PT5M

3. Prepare Springform Pan

   Spray the bottom and sides of a 9‑inch springform pan with non‑stick baking spray. Cut a circle of parchment paper to fit the bottom, place it inside, and press the removable sides into the outer ring so the parchment stays flat.

   Time: PT5M

4. Separate Eggs

   Separate 5 large eggs, placing whites in a clean bowl and yolks in another. Keep both at room temperature.

   Time: PT5M

5. Combine Yolks and Vanilla

   Add 1 tsp vanilla extract to the yolk bowl and whisk briefly until just combined.

   Time: PT2M

6. Whip Egg Whites

   Using the stand mixer on low speed, add 1 tsp cream of tartar to the egg whites. Gradually increase to medium speed, then add granulated sugar one tablespoon at a time, waiting 10‑15 seconds between additions. Continue whipping until stiff peaks form (the peak should stand up and then gently fold over).

   Time: PT10M

7. Add Cocoa and Espresso

   Stir 2 tbsp unsweetened cocoa powder and 1 tsp espresso powder into the cooled chocolate‑butter mixture until fully incorporated.

   Time: PT2M

8. Combine Yolks with Chocolate

   Fold the vanilla‑yolk mixture into the chocolate mixture until just blended.

   Time: PT2M

9. First Fold of Egg Whites

   Add roughly one‑third of the whipped egg whites to the chocolate‑yolk batter. Using a large spatula, fold gently until no streaks of white remain.

   Time: PT3M

10. Remaining Egg Whites

    Add the remaining egg whites in two batches, folding each batch gently and scraping the bottom of the bowl each time.

    Time: PT5M

11. Transfer Batter to Pan

    Pour the finished batter into the prepared springform pan, smoothing the top lightly with the spatula. Do not over‑level; a slightly uneven surface is fine.

    Time: PT3M

12. Bake

    Place the pan in a pre‑heated oven and bake at 350°F for 30 minutes. Do not open the oven during the first 20 minutes.

    Time: PT30M

    Temperature: 350°F

13. Cool and Release

    Allow the cake to cool in the pan for 30 minutes, then remove the springform sides. Let the cake cool completely on a wire rack before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g