🇺🇸 Chocolate Cloud Cake Recipe: Flourless, light & moist, melting in mouth.(by Richard Sax, ASMR)

Ingredients

• 55 g Unsalted Butter (softened at room temperature)
• 100 g Granulated Sugar (fine granules)
• 113 g Bittersweet Chocolate (70% cocoa, chopped)
• 113 g Cointreau (orange liqueur; can substitute brandy or rum)
• 3 Eggs (large, room temperature)
• 150 ml Heavy Cream (for homemade Chantilly cream, sweetened with a pinch of sugar and vanilla)
• 1 tsp Cocoa Powder (unsweetened, for dusting)
• 1 Parchment Paper (cut to fit the 15 cm mold)

Instructions

1. Prepare the Pan

   Line the inside of the 15 cm removable‑bottom mold with parchment paper, allowing excess to hang over the edges for easy removal later.

   Time: PT5M

2. Melt Chocolate and Butter

   Set up a double boiler: fill a pot with a few centimeters of water, bring to a gentle boil, then lower to the smallest heat. Place the chopped chocolate and softened butter in a heat‑proof bowl, ensuring the bowl does not touch the water. Stir until fully melted and smooth, then remove from heat.

   Time: PT10M

3. Separate Eggs

   Separate the three eggs: place two yolks in one bowl, the remaining whole egg in the same bowl, and keep the whites in a clean, dry bowl.

   Time: PT2M

4. Prepare Egg‑Yolk Mixture

   To the yolk bowl add half of the sugar (50 g) and the Cointreau. Beat quickly until just combined – do not over‑beat; the mixture should stay smooth and slightly glossy.

   Time: PT5M

5. Combine Chocolate and Yolks

   While the chocolate‑butter mixture is still warm, pour the egg‑yolk mixture into it and stir gently until fully incorporated.

   Time: PT2M

6. Whip Egg Whites

   Using an electric mixer on medium speed, whisk the egg whites for about one minute until foamy. Add the remaining sugar (50 g) in three equal batches, beating 30 seconds after each addition. Finish at the lowest speed for another 30‑60 seconds until soft peaks form.

   Time: PT8M

7. Fold Meringue into Chocolate Base

   Add the meringue to the chocolate mixture in three portions. Using a silicone spatula, fold gently and slowly each portion until just incorporated. The batter should stay light and airy.

   Time: PT5M

8. Transfer Batter to Pan

   Pour the batter into the prepared mold, filling it to about 60 % of the height. Smooth the surface with the spatula.

   Time: PT3M

9. Bake

   Pre‑heat the oven to 175 °C. Bake the cake for 18‑22 minutes, until the surface is set, cracks appear, and the cake does not jiggle when gently shaken.

   Time: PT20M

   Temperature: 175°C

10. Cool and Fill

    Allow the cake to cool completely in the pan (about 30 min). Once cool, the center will sink and the surface will crack. Fill the crater with whipped Chantilly cream, then use a spoon to create random “cloud” shapes. Dust lightly with cocoa powder.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

28 g

Fat

14 g

Fiber

3 g